The correct method for blanching tofu in water

When blanching tofu, it is necessary to add cold water to the pot. After the water boils, reduce the heat and simmer for 1-2 minutes to remove the bean odor and maintain a tender and smooth taste.

Tofu blanching is an important step before cooking, mainly for tender tofu with high moisture content. Cut the tofu into the desired shape and place it in cold water. The amount of water should completely submerge the tofu. As the water temperature slowly rises, the pores inside the tofu gradually shrink, effectively expelling excess water and the bean like odor. Immediately turn down the heat after the water boils to avoid continuous boiling that may cause tofu to break. The blanching time of southern tofu can be controlled within 1 minute, while that of northern tofu can be extended to 2 minutes. If Mapo tofu and other dishes need to be shaped, it can be appropriately extended for half a minute.

Old tofu or frozen tofu usually do not need to be blanched. These types of tofu have a tight texture, and blanching can actually cause the taste to become stale. If you need to remove the icy smell of frozen tofu, you can soak it in light salt water instead of blanching it. For special cooking needs such as cold mixed tofu, the blanched tofu can be immediately supercooled to form a protective film on the surface using the temperature difference, preventing the seasoning from penetrating too quickly and affecting its appearance. Blanching tofu before frying can reduce the risk of oil explosion, but it is necessary to thoroughly absorb the surface moisture with kitchen paper. After blanching, tofu should be immediately cooked as prolonged storage can cause surface dehydration. When pairing with heavy flavored seasonings, the blanching time can be appropriately shortened to retain more bean aroma; For stewing dishes, it is recommended to blanch thoroughly to enhance structural stability. Adjusting the blanching time and heat according to the characteristics of the dishes can better utilize the nutritional value and taste advantages of tofu.