Why doesn't tofu stick together

The key to tofu not sticking together lies in the preparation techniques before cooking and the selection of methods during the cooking process.

1. Salt water immersion

Soak the cut tofu pieces in light salt water for about 10 minutes. Salt can help the proteins in the tofu solidify, forming a protective film on the surface of the tofu. This method is particularly suitable for tofu that needs to be fried later, as it can effectively reduce breakage and adhesion. The soaking time should not be too long, otherwise it will affect the taste of tofu.

2. Blanching treatment

Put tofu in boiling water and blanch for 1-2 minutes. High temperature can quickly solidify the protein on the surface of tofu. Adding a small amount of salt or white vinegar during blanching can have a better effect and further enhance the toughness of tofu. After blanching, tofu is not only less prone to sticking, but also removes the bean odor, making it suitable for stewing and cooking dishes.

3. Dry Fry and Set

Before cooking, fry both sides of the tofu over medium heat until slightly yellow, forming a crispy shell. When frying, use a non stick pan and ensure that the pan is fully preheated. Do not immediately flip the tofu after adding it. This method forms a protective layer on the surface of tofu through Maillard reaction, which is suitable for dishes such as Mapo tofu that need to keep shape.

4. Starch coating

Evenly coat a thin layer of starch on the surface of tofu before cooking, and the starch gelatinizes when heated to form a barrier film. Corn starch or potato starch has a better effect, and after coating with powder, it needs to be left to settle for a moment to allow the starch to regain moisture. This method is particularly suitable for tofu that needs to be fried, as it can form a crispy outer layer to prevent internal adhesion.

5. Refrigeration Dehydration

Place fresh tofu under heavy pressure and refrigerate for 2-3 hours to remove excess moisture. Dehydrated tofu has a denser texture and reduced intercellular space. Processed tofu is suitable for slicing or shredding, and is not easily broken or stuck during stir frying, but it may lose some of its tender and smooth texture.

Choosing fresh and high-quality tofu is the foundation of anti sticking. Tender tofu with high moisture content needs to be gently processed, while aged tofu with a firm texture is more suitable for frying. Different cooking methods should be matched with corresponding anti sticking methods, such as blanching for soup and dry frying or starch method for stir frying. When storing, soak the tofu in clean cold water and change the water daily to avoid direct contact with air. Tofu is rich in high-quality protein and calcium, and proper cooking can maximize the retention of nutrients. It is recommended to pair it with ingredients such as seaweed and mushrooms to increase absorption rate. Special populations such as gout patients should control their consumption, and those with renal insufficiency should limit their intake of soy products.