Tofu can be made more tender by adjusting cooking methods, selecting suitable varieties, and controlling the heat.
1. Soaking treatment
Soak the cut tofu pieces in light salt water for about 10 minutes, with a salt water concentration of about 5%. This treatment can help tofu eliminate excess moisture and make the protein structure more compact, making it less likely to break during cooking. After soaking, rinse with clean water to avoid excessive saltiness affecting the taste. The saltwater soaking method is particularly suitable for tofu that is subsequently fried or stewed.
2. Low temperature slow cooking
Tofu is processed by slow cooking over low to medium heat, with water temperature controlled at around 80 degrees Celsius being the most ideal. High temperature rapid cooking can cause the surface of tofu to shrink rapidly, locking in internal moisture that cannot be released, resulting in a state of aging on the outside and tenderness on the inside. When cooking slowly, you can gently push the tofu with a spoon to evenly heat it. This method is suitable for making soup or stewed tofu.
3. Steaming pretreatment
Place the whole tofu in a steamer and steam for 5-8 minutes to make the internal structure of the tofu more delicate. During the steaming process, the protein solidifies moderately, forming a uniform network structure. Steamed tofu can maintain better tenderness during subsequent frying or firing. It is recommended to use gauze during steaming to prevent water accumulation at the bottom from affecting the texture.
4. Starch coating
Evenly coat a thin layer of starch on the surface of tofu before cooking. Starch gelatinizes when exposed to heat, forming a protective film that reduces the area of tofu that comes into direct contact with high temperatures. Corn starch has the best effect, and the dosage should be just enough to cover the surface of tofu. This method is particularly suitable for tofu dishes that require stir frying, as it can create a crispy texture on the outside and tender on the inside.
5. Variety Selection
Tender tofu is more suitable for cooking that pursues a tender and smooth taste than aged tofu. Lactone tofu has a high water content and delicate tissue, making it suitable for direct cold mixing or making soup. Silk tofu has a uniform texture and is suitable for stewing dishes that require shape preservation. Pay attention to the production date when purchasing, as fresh tofu has a higher moisture content and better tenderness.
These methods can be combined in daily cooking, such as steaming first and then stir frying, or soaking first and then coating with powder. During the processing, the movements should be gentle to avoid squeezing and damaging the tofu structure. When pairing ingredients, choosing vegetables with high moisture content such as cucumbers, tomatoes, etc. can help maintain the tenderness of tofu. Soaking tofu in clean water and refrigerating it during storage can prolong its freshness and tenderness. Adjust the amount of salt and seasoning according to personal taste to maintain tenderness without losing flavor.
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