What should I do if the lactone tofu is too tender

Lactone tofu that is too tender can be improved by adjusting cooking methods, pairing with other ingredients, or changing storage methods. The soft and fragile texture of lactone tofu is mainly related to the production process, coagulant dosage, and moisture content.

1. Adjust the cooking method

Using steaming or microwave heating can reduce the fragmentation caused by physical collisions. Place gauze or baking paper on top during steaming, and steam over medium heat for 5 minutes to enhance the shaping effect. Microwave high heat for 1 minute and then let it stand for 2 minutes, using the remaining temperature to make the protein structure more compact.

2. Combining solid ingredients

with root vegetables or mushrooms for stewing can provide a supporting structure. Carrots, diced potatoes, and other durable ingredients should be put into the pot first, and when they are half cooked, sliced tofu should be added. Kelp knots or mushroom stems can be placed under tofu to absorb soup and prevent sticking to the pot.

3. Pre processing and shaping

Refrigeration and dehydration can increase the density of tofu. Put the whole tofu into a strainer and drain for 30 minutes. Cover the surface with kitchen paper and refrigerate for 2 hours. The salting method can shrink surface proteins, and soaking in light salt water for 10 minutes before cooking can enhance toughness.

4. Change the cutting technique

Thick cutting is more resistant to processing than thin cutting. When making Mapo tofu, cut it into 2cm cubes, and turn it over with a wide shovel when frying. To make soup, you can use the back of a spoon to grind tofu into irregular pieces, which not only preserves the taste but also avoids excessive crushing.

5. Choose alternative varieties

When frying, you can choose between northern tofu or tough tofu. This type of tofu has a higher content of calcium and magnesium, and a denser protein network structure. If you want to maintain a tender and smooth taste, you can steam lactone tofu and egg mixture in a 1:1 ratio.

Lactone tofu is rich in high-quality protein and calcium, with a recommended daily intake of 100-150 grams. Before cooking, observe whether the packaging is swollen or leaking, as spoiled tofu may produce a sour and astringent taste. People with weak digestive function can boil tofu and ginger together to promote absorption. Patients with acute gout should limit the intake of soy products. When storing, immerse in boiling and cooled salt water and refrigerate. Changing the soaking solution every two days can extend the shelf life.