What is the ratio of vinegar to tofu

When making vinegar flavored tofu, the ratio of vinegar to soybean milk is usually 1:10 to 1:15. The specific ratio needs to be adjusted according to the acidity of vinegar and the concentration of soybean milk. The key to making vinegar tofu lies in the acid-base neutralization reaction. The protein in soybean milk will solidify in acidic environment. As a natural coagulant, the amount of vinegar directly affects the texture of tofu. If vinegar with high acidity such as white vinegar or rice vinegar is used, it is recommended to dilute it at a ratio of 1:15 and slowly add it to the boiled soybean milk. When adding, stir it until flocs appear. Low acidity may lead to incomplete solidification, while high acidity can make tofu taste harder or sour.

Some households may use fruit vinegar or aged vinegar with lower acidity when making, and the ratio can be adjusted to 1:10, but it is important to add in small amounts and observe the solidification state. When the room temperature is low in winter, it is advisable to increase the amount of vinegar by 5% to accelerate solidification. It is recommended to dilute vinegar with an equal amount of water before use to avoid uneven texture of tofu caused by local sourness.

It is recommended to use freshly ground soybean milk in the production process, boil it, cool it to about 80 degrees, then add vinegar solution, and let it stand for 20 minutes after solidification before molding. People with gastrointestinal sensitivity should control their consumption and avoid excessive acidic substances that can irritate the gastrointestinal mucosa. After tofu is formed, it can be paired with alkaline ingredients such as seaweed and mushrooms to balance nutrition.