The correct method for cold tofu salad

The correct method for cold tofu salad mainly includes selecting tender tofu, blanching to remove fishy smell, pairing with suitable seasonings, controlling the pickling time, and paying attention to the combination of ingredients.

1. Choose tender tofu

It is recommended to use tender tofu for making cold mixed tofu, which has a delicate texture, high moisture content, and a smoother taste. Traditional southern tofu or lactone tofu can be used, avoid using harder northern tofu. When purchasing, pay attention to the type of coagulant indicated on the packaging. Tofu beans made with gluconic acid lactone have a lighter fishy smell. If using tofu, be careful to handle it to avoid breakage.

2. Blanch to remove fishy smell

Cut tofu into pieces and blanch in boiling water for 30 seconds. Add a little salt to the water to help shape. This step can effectively remove the bean odor and kill surface bacteria, improving food safety. Immediately supercooling after blanching can maintain the elasticity of tofu, and using kitchen paper to absorb surface moisture makes it easier to absorb seasoning flavors. If using ready to eat sterile packaging products, this step can be omitted.

3. Seasoning

It is recommended to mix soy sauce, vinegar, and sesame oil in a ratio of 2:1:1, and add minced garlic and chopped scallions to enhance the fragrance. Spicy people can add chili oil or fresh millet chili, while sweet people can add a little white sugar for freshness. Avoid using overly strong spices such as star anise and cinnamon, as they can mask the true flavor of tofu. Freshly mixed sauce is easier to control saltiness than pre mixed sauce.

4. Marination Time

Tofu mixed with tofu and left to stand for 10-15 minutes has the best flavor. If the time is too short, it may become tasteless or too salty. It is recommended to refrigerate during summer pickling to prevent spoilage, and store at room temperature during winter. If you need to prepare in advance, you can separate the tofu and sauce and mix them before consumption. Overnight pickled tofu will become hard due to water, affecting its taste.

5. Matching of ingredients

It is recommended to match with crispy ingredients such as Century egg, shredded cucumber, shredded carrot, etc. to balance the taste. Adding ingredients rich in dietary fiber such as fungus and kelp can enhance their nutritional value. Avoid eating spinach and strong tea with high tannic acid content, as it may affect protein absorption. The consumption of white sugar should be reduced for patients with diabetes, and the addition of soy sauce should be controlled for people with hypertension. Cold tofu salad, as a high protein and low-fat food, is suitable as an appetizer in summer when paired with staple grains. When making, pay attention to separating the cutting board and knives from the raw and cooked ones, and eat them freshly to ensure freshness. People with gastrointestinal sensitivity can steam tofu and mix it cold. For those with weak digestive function, it is recommended to have lunch for better nutrient absorption. The ingredients can be adjusted according to seasonal changes, adding Chinese toon sprouts in spring and osmanthus nectar in autumn, which not only enhances flavor but also conforms to health principles.