How to remove the odor from fried tofu

Fried tofu with a peculiar odor can be treated by soaking, blanching, and seasoning. Odor may be caused by oil oxidation, improper storage, or deterioration of raw materials, and appropriate methods can effectively improve it.

1. Soak in water

Soak fried tofu in cold water for at least half an hour, and change the water two to three times during this period. Clear water can dilute the attached oxidized oils and free fatty acids on the surface, reducing the fishy smell. If the odor is strong, you can add a little salt or vinegar to the water. An acidic environment helps to decompose some of the odor substances. After soaking, the water needs to be squeezed dry before further cooking.

2. High temperature blanching

Boiling in boiling water for about a minute can evaporate most of the low boiling odor components. When blanching, add ginger slices, scallions or cooking wine, and use their volatile organic compounds to absorb the odor of tofu. Immediately supercooling the tofu after blanching can maintain its elasticity while removing any residual odor molecules from the surface. This method has a significant effect on the slight ammonia odor generated during storage.

3. Seasoning masking

Use strong flavored seasonings such as Douban sauce, chili, Sichuan pepper, etc. to stir fry and cover residual odors with strong flavors. Fermented condiments, such as lobster sauce and Fermented bean curd, contain enzymes that can break down some flavor components. The complex aroma of sweet and sour sauce or curry powder can also effectively neutralize odors, making it suitable for making dishes such as sweet and sour tofu or curry tofu.

4. Double frying

Fry at 160 degrees Celsius for 30 seconds to one minute. High temperature can further evaporate residual odor substances. Before frying again, drain the water to avoid splashing oil, and fry until the surface is slightly crispy. This method is suitable for fried tofu with light odors, which can restore the crispy texture while removing some unpleasant odors. After frying, use kitchen paper to absorb excess oil.

5. Activated carbon adsorption

The fried tofu is sealed and refrigerated with food grade activated carbon for two hours. The porous structure of the activated carbon can adsorb odor molecules. Before use, rinse the surface charcoal powder with clean water to avoid affecting the taste. This method has a good effect on plastic or refrigerated skewers caused by packaging pollution, but may slightly affect the original flavor of tofu.

Daily storage of fried tofu should be sealed and refrigerated, and consumed as soon as possible to avoid repeated freeze-thaw cycles that may lead to a decrease in quality. When purchasing, choose high-quality tofu ingredients with uniform color and no rancid odor. When frying, control the oil temperature to no more than 180 degrees to reduce the production of odors. If the odor is accompanied by signs of deterioration such as stickiness and discoloration, it is recommended to stop consumption. Eating vegetables and fruits rich in vitamin C can help reduce the impact of fried foods on health.