What should I do if tofu doesn't have a bean aroma

The lack of bean aroma in tofu making may be related to factors such as bean quality, soaking time, selection of coagulants, cooking temperature, and post-processing.

1. Bean Quality

The selection of fresh and plump soybeans is the basis of bean aroma. Aging soybeans or moldy beans can cause flavor loss due to fat oxidation. It is recommended to choose non GMO soybeans of the current season and remove damaged beans. Dried beans should be refrigerated in advance to avoid moisture. Before use, you can lightly bite the beans to check for a fresh bean odor.

2. Soaking time

Soak for 10-12 hours in winter and 6-8 hours in summer, depending on whether the beans can be easily pinched off. Excessive soaking can cause protein hydrolysis and produce a sour taste. It is recommended to change the water every 2 hours. Adding a small amount of baking soda can help soften the tofu skin, but excessive amounts can damage the vitamin B complex.

3. Selection of coagulants

Tofu beans made with traditional brine have a richer aroma, while tofu made with gluconic acid lactone has a delicate taste but a lighter flavor. You can try mixing brine and gypsum in a ratio of 3:7 to balance aroma and tenderness. Maintaining a temperature of 75-80 ℃ during the process of pouring is most beneficial for protein coagulation and aroma locking.

4. Cooking temperature

Raw soybean milk needs to be thoroughly boiled and continuously stirred for more than 5 minutes to eliminate trypsin inhibitors and stimulate flavor substances. However, prolonged boiling above 100 ℃ can cause the Maillard reaction to produce a burnt taste. It is recommended to use a double-layer pot for indirect heating.

5. After the tofu is formed, it should be naturally cooled with water for 30 minutes before being cut into pieces. Rapid cooling can cause tissue tightening and lock in flavor substances. Soaking in light salt water during storage can delay acidification, and washing with 80 ℃ hot water before consumption can awaken the bean aroma. Before frying tofu, wipe it with ginger slices to remove the fishy smell and enhance its aroma. The core of enhancing the flavor of tofu lies in the control of raw materials and process details. It is recommended to use high protein soybeans produced in Northeast China or Canada, and adding 5% brown rice during soaking can increase the sweetness. Add a small amount of stir fried sesame or peanut to enhance the oil aroma before cooking. Avoid using metal utensils to contact soybean milk during the production process. Wooden or ceramic tools are more conducive to flavor retention. Fresh tofu is best consumed on the same day, refrigerated for no more than 2 days, and frozen storage requires cutting into pieces and wrapping them with gauze to prevent ice crystals from damaging the texture. Stewing with fresh ingredients such as seaweed and mushrooms can synergistically enhance the bean aroma and taste experience.