The best solution to tofu bitterness

Tofu that becomes bitter can usually be solved by soaking and blanching, seasoning, adjusting cooking methods, and other methods. The bitter taste of tofu may be caused by factors such as residual coagulants, oxidative deterioration, and differences in water quality. Mild bitterness does not affect food safety, but severe deterioration requires disposal.

1. Soak in blanching

Cut the tofu into pieces and soak them in light salt water for 15 minutes. Salt can help precipitate some bitter substances. Then quickly blanch with boiling water for 30 seconds. High temperature can dissolve the residual coagulant and remove the bean odor. Immediately supercooling the tofu after blanching can maintain its elasticity. This method is suitable for slightly bitter tofu made with brine or gypsum.

2. Seasoning

Use salty and fresh seasonings such as soy sauce and bean paste to mask bitterness, or pair with strong flavored ingredients such as chili and Sichuan pepper. The sour and sweet flavors in sweet and sour sauce can neutralize the bitterness, such as adding pineapple cubes when making sweet and sour tofu. Fermented condiments such as lobster sauce and Fermented bean curd can also transform bitterness into mellow flavor, which is suitable for stewing dishes.

3. Adjusting Cooking

High temperature frying can reduce surface coking and bitterness perception, such as quickly forming crispy shells when making pan fried tofu with high heat. Long time stewing can decompose bitter substances, such as Mapo tofu, which can reduce the bitter taste after 10 minutes of stewing. Avoid using copper and iron cookware for cooking, as metal ions may exacerbate bitterness.

4. Raw material processing

Choose fresh and tender tofu packaged in vacuum, as loose tofu is prone to bitterness due to oxidation. When purchasing, observe whether the color is uniform. Tofu that has turned yellow or sticky may have gone bad. When making homemade tofu, the amount of coagulants can be reduced, and controlling the temperature at around 80 degrees Celsius during pouring can reduce the risk of bitterness.

5. Storage improvement

Unopened tofu should be refrigerated and stored for no more than 3 days, soaked in boiled cold boiled water, and the water should be changed daily. Cut tofu can be frozen into frozen tofu, and ice crystals can disrupt the structure of bitter substances. If bitterness is accompanied by acid odor or mucus, it indicates microbial contamination and should be discarded immediately.

When purchasing tofu in daily life, it is recommended to choose products from reputable manufacturers and pay attention to whether the packaging leaks. Before cooking, you can lightly lick the raw tofu with your tongue to test its bitterness. Mild bitterness can be improved by the above methods, but moldy tofu must be discarded. When storing, avoid placing tofu with strongly scented foods. Tofu is rich in high-quality protein and calcium, and can be safely consumed after proper handling. If discomfort such as nausea and diarrhea occurs after consumption, seek medical attention promptly to investigate the possibility of food poisoning.