Should I use old tofu or tender tofu for tofu balls

When making tofu balls, both old and tender tofu can be used, but there are differences in taste and shaping effect. Old tofu is suitable for pursuing a tight and elastic texture, while tender tofu is more suitable for a delicate and smooth flavor.

Old tofu has a lower moisture content and a compact texture, making it easier to form and less likely to spread when making meatballs. It is suitable for frying or long-term stewing. Its protein and calcium are more easily retained during processing, but the bean smell is relatively obvious, which can be alleviated by blanching or adding ginger powder. Tender tofu has a high water content and a soft texture that melts in the mouth. It is suitable for steaming or cooking soup meatballs, but it needs to be paired with starch or egg white to enhance viscosity and avoid breakage during cooking. From a nutritional perspective, the protein content of the two is similar, but tender tofu is easier to digest and absorb, making it suitable for the elderly or those with weaker gastrointestinal function.

When selecting, it is necessary to consider cooking methods and taste preferences. The meatballs made from aged tofu are suitable for pairing with heavy flavored sauces or dishes that require shape preservation, while tender tofu meatballs are more suitable for light soups or complementary foods. Regardless of the type of tofu, it is recommended to make and eat it freshly to ensure the best flavor, and store it refrigerated for no more than 24 hours. Before cooking, the tofu can be wrapped in gauze and slightly dehydrated to improve its shaping effect, but to avoid excessive squeezing and nutrient loss. Paired with ingredients such as shiitake mushrooms and carrots, it can enrich nutrition and taste levels.