What is the difference between boiling tofu in hot water

Boiling tofu with hot water can remove the bean odor and enhance its taste, but high temperatures may damage some water-soluble vitamins. Tofu blanching mainly affects the taste, nutrition, and safety, and the specific effect depends on the blanching time. After being boiled in hot water, tofu's surface proteins quickly solidify to form a protective layer, keeping the inside tender and reducing the special odor of soy products. This process can inactivate some anti nutritional factors such as trypsin inhibitors, improve protein digestion and absorption rate, but short-term boiling has little effect on mineral content such as calcium and magnesium. When operating at home, it is recommended to cut tofu into pieces and soak them in hot water at around 80 degrees Celsius for 2 minutes, which can achieve the effect of removing fishy smell and retain more nutrients. Continuous high-temperature treatment for more than 5 minutes can lead to a significant loss of B vitamins, especially folate, which can account for more than half of the loss. If boiling water is repeatedly blanched, active ingredients such as soy isoflavones in tofu will also precipitate with the water. Packaged tofu that is pasteurized in industrial production does not require further blanching, while bulk tofu may pose a risk of microbial contamination and is safer to consume after blanching. Elderly people and those with weak digestive function are suitable for consuming steamed tofu, which can alleviate gastrointestinal bloating.

For daily consumption, it is recommended to choose the appropriate processing method based on the type of tofu. Southern tofu has a tender texture and can be boiled for a short time, while northern tofu is suitable for stewing and heating for an extended period of time. Pairing with ingredients such as seaweed and mushrooms can compensate for the loss of nutrients during blanching. Tofu stored in refrigeration should be thoroughly heated before consumption. Special populations such as gout patients should control their daily intake of tofu to within 100 grams and avoid excessive purine intake.