How to remove the bean smell from old tofu

Old tofu can be effectively removed from its bean odor by soaking, blanching, adding seasonings, and other methods. The beany smell mainly comes from the volatile components in soybeans, which can be significantly improved in taste through physical and chemical treatment.

1. Soak to remove fishy smell

Cut the old tofu into pieces and soak them in clean water for more than 30 minutes, changing the water 2-3 times during this period. Clear water can dissolve some fishy substances, and low temperature environments can inhibit oxidase activity. Soaking in light salt water has a better effect, as salt can promote protein contraction and eliminate odor substances.

2. Blanching treatment

Heat the water in the pot to around 80 ℃ and add tofu. Keep the water temperature on low heat and blanch for 2 minutes before removing. High temperature can cause the volatilization of fishy substances and make the tofu tissue more compact. Adding a little cooking wine or ginger slices when blanching can help remove the fishy smell, and be careful to avoid boiling and causing tofu to break.

3. When cooking, add ginger powder, scallion white, star anise and other spices to enhance the aroma. The volatile oils contained in these seasonings can mask the beany smell. Fermented seasonings such as soy sauce and bean paste produce aromatic substances through the Maillard reaction, and the acidic environment of vinegar can decompose some of the fishy precursor substances.

4. Refrigerated Fermentation

After sealing the tofu, let it sit in the refrigerator and refrigerate for 12 hours. Lactic acid bacteria can slowly ferment at low temperatures to convert fishy substances. This method is suitable for making cold tofu, and the trace amount of lactic acid produced during fermentation can enhance the flavor and layering of tofu.

5. Frying treatment

Fry or fry in oil until the surface turns golden brown. High temperature denatures the protein and locks in internal moisture, while the oil can adsorb volatile fishy substances. After frying, pairing with heavy flavored sauce can completely mask the residual bean odor, but attention should be paid to controlling the oil temperature to avoid nutrient loss.

Choosing freshly produced tofu can fundamentally reduce the bean odor. When purchasing, pay attention to whether the texture is firm and whether there is a rancid smell. The treated wastewater contains nutrients such as soybean oligosaccharides, which can be used to maintain green plants. Soak in diluted salt water and refrigerate for daily storage, which can not only preserve freshness but also continuously reduce the bean odor. For people with digestive sensitivity, tofu that has been fully heated is more conducive to protein absorption.