The nutritional components of tofu include more than ten types, with protein being the most prominent. In every 100 grams of tofu, protein accounts for 34%. The protein in tofu is a complete protein, containing all eight essential amino acids required by the human body, and its proportion is close to the body's needs. Additionally, it contains more than ten other nutrients, such as minerals like phosphorus and calcium, all of which are very beneficial to human health.
How many different ways do you know to eat tofu? After reading the following tofu cooking methods, you might want to try them at home.
1. Braising
Place cut tofu blocks in 180°C hot oil and pan-fry until the skin is slightly firm and golden in color. Then, stir-fry minced garlic, ginger shreds, mushroom shreds, and pork shreds. Add soup and seasonings, then add the fried tofu and braise until done to create the richly fragrant braised tofu. The tofu can also be pan-fried or blanched instead of being fried.
2. Steaming
Arrange sliced, rectangular tofu, thin ham slices, and mushroom slices in two or three rows on a plate. Steam over medium heat for eight minutes. Serve with cooked green vegetables, sprinkle with chopped green onions and pepper, pour hot oil over it, and drizzle with light soy sauce and other seasonings to create the beautifully presented and delicious "Qilin Tofu".
3. Deep-frying
Cut tofu into squares or diamond shapes, coat with dry starch, and deep-fry in 180°C hot oil until the skin is crispy to make various crispy tofu dishes. Arrange the fried tofu on a plate in a rectangle, square, sunflower, or mountain shape, then pour a thick starch gravy or gravy with side ingredients over it to create crispy tofu with various flavors.
4. Stewing
Place tofu that has been pre-cooked (fried, pan-fried, or blanched) in a clay pot, add shrimp, mushrooms, fresh squid, scallops, shrimp balls, soup, and seasonings to make a seafood tofu hot pot.
5. Simmering
Debone and flake steamed fish, and simmer it with tofu to make "Tofu and Fish Paste Soup". This soup is fragrant, smooth, and fresh, suitable for all seasons. When simmering, it should be paired with side ingredients like mushroom shreds, ginger shreds, and chives.
6. Boiling
"Tofu and Fish Head Soup" is a well-known traditional dish. It is characterized by its fragrant aroma, fresh and sweet taste, and milky white soup. When making it, note that the fish head should be fried thoroughly, use boiling water, and the heat should be high.
The methods mentioned above are just the basic ways to prepare tofu dishes, from which a wide variety of delicious dishes can be created. Additionally, there are two methods to remove the beany flavor from tofu: blanching in water at about 90°C (water that is too hot will make the tofu spongy and not smooth), or deep-frying.
Tofu Blanching Tips
Tofu is made by cooking soy milk with gypsum; Northern tofu is made with brine and then pressed into shape.
Both Southern and Northern tofu have a beany flavor, and Northern tofu also has a slightly bitter taste. To remove this odor, the key to many tofu dishes is to blanch the tofu in water before cooking. This blanching technique is crucial. Often, improperly blanched tofu either breaks apart or develops holes in the center, failing to meet cooking requirements. This is because the secret to blanching tofu has not been mastered. The correct method is to cut the tofu into evenly sized small pieces, place them in a pot of water, and heat them together with the cold water. When the water temperature reaches about 90°C, switch to low heat to maintain a constant temperature. Slowly, the tofu will float to the surface; when it feels firm to the touch, remove it and soak it in cold water. If the water is boiling or the heat is too high, the center of the tofu will easily develop holes.