The method of removing bitterness from tofu

Tofu can remove bitterness by soaking, blanching, adding seasonings, pairing with ingredients, refrigeration, and other methods. The bitterness of tofu may come from the raw materials, processing techniques, or storage conditions, and can be effectively improved by appropriate treatment.

1. Soak

Cut the tofu into pieces and soak them in clean water for more than half an hour, changing the water two to three times during this period. Clear water can dissolve some bitter substances, especially suitable for brine tofu. Soaking in light salt water yields better results, as salt can accelerate the precipitation of bitter components.

2. Blanch

Add a small amount of salt to boiling water, cut the tofu into pieces, and blanch for 1-2 minutes. High temperature can cause the bean odor to evaporate, while also making the tofu texture firmer. Immediately supercooling after blanching can prevent tofu from sticking and is suitable for stir frying or cold mixing.

3. Adding Seasoning

When cooking, add ginger slices, scallions, cooking wine and other deodorizing seasonings, or use heavy flavored seasonings such as soy sauce, sugar, vinegar, etc. Fermented condiments, such as bean paste and lobster sauce, can mask the bitterness and are suitable for making Mapo tofu and other dishes.

4. When cooked with high umami ingredients such as mushrooms, meat, and seafood, the umami substances can neutralize bitterness. When making tofu soup, adding natural extracts such as seaweed and dried small fish can not only remove bitterness but also increase nutrition.

5. Refrigeration

Fresh tofu should be sealed and refrigerated for more than 12 hours. Low temperature will promote the decomposition of some bitter substances. This method is suitable for tender tofu. After taking it out, it needs to be drained of water before cooking, and the taste will be sweeter.

Tofu made from fresh and high-quality soybean raw materials has a lighter bitter taste, so pay attention to the color and odor when purchasing. The processed tofu can be made into a variety of dishes, such as fried tofu, tofu soup, Stuffed tofu, etc. It is recommended to match with vegetables rich in vitamin C to promote iron absorption. Daily storage should be soaked in clean cold water and the water should be changed daily, avoiding the use of metal containers for storage. If tofu has a noticeable sour taste or mucus, it is not suitable for consumption.