How to make tofu without breaking it down Tips for cooking tofu without breaking it down

We all know that tofu is a common food. It is rich in nutrients, delicious, and tender. It is loved by people. Many people like to eat tofu. Some people find that tofu is easy to break when making tofu at home. So how can we prevent tofu from breaking when cooking? Let's take a closer look!

How to prevent tofu from breaking when cooking

Choosing the right tofu

There are three types of tofu due to the use of different coagulants. One is the use of gypsum dots, which was popular in southern China in ancient times, so gypsum tofu was called "Southern tofu". The other method is of course the "Northern tofu" popular in the north, which is usually called brine dotted tofu. In comparison, "Southern tofu" has a higher moisture content and a more tender taste, while "Northern tofu" has stronger toughness and is easier to cook. The last type is a product of modern technology-rentou tofu. In Japan, it is called "silk tofu". As the name suggests, this tofu tastes as delicate as silk. Therefore, if the cooking process is more complicated, it is recommended to use brine tofu with high toughness.

Fry it

Another method is to fry it first, so that the tofu skin is crispy, not only is it not easy to damage during cooking, but also tastes better. The dish we are going to make today is made using this method. Let's take a look at the specific production process.

How to make tofu without breaking

Method one is: if you want to make moldy tofu, put a little water in the pot, boil the water over fire, then cut the whole piece of dried tofu into small pieces and put them into the boiling water. After the dried tofu floats up, scoop them out, drain and cool them. This way, the dried tofu will not break when making the moldy tofu dish.

The second method is: if you want to fry the dried tofu with oil, after you buy it from the market in the morning, you cannot put it in water. When the weather is hot in June, put it in the refrigerator to freeze it and harden it, or put it in a sieve, use the morning time to drain it, and then cut it into pieces with a knife and fry it in oil. In this way, I can protect your dried tofu from breaking again, right?

The third method is: If you want to use dried tofu to make soup, you must first adjust the flavor of the soup in the pot. After the soup is boiled, put the dried tofu in and cook for 10 minutes. When the dried tofu is a little bit cooked, you can eat it with a ladle or pick it up with chopsticks. It will not break.

How to make tofu at home

1. Deep-fried soft tofu

After buying tender tofu, cut it into cubes, then mix corn starch and water into water starch, dip the tender tofu in the water starch, put it in hot oil, fry it quickly until golden brown, and place it on a plate in a pyramid shape for later use. Prepare the sauce, chop the chives, add soy sauce and oyster sauce, mix well, add more soy sauce, and no salt. While the tofu is hot, quickly pour the sauce on the tofu, and try to make every piece of tofu stick to it. The tofu made in this way is crispy on the outside and smooth on the inside, and no piece is broken.

2. Pan-fried tofu

Buy old tofu, and then slice it, the thickness is about 0.5 cm, the size is optional, I usually cut it into a rectangle, pour oil in the pot, turn on low heat, put the tofu slices into the pot, do not press, put them neatly, fry slowly on low heat, you can turn the pot to make the heat even, fry until golden, turn it over, fry the other side until golden, pat the scallion, cut it into sections, slice the garlic, put it in the pot, add chicken essence, salt, a little pepper powder, stir fry a few times with a spatula, add half a bowl of boiling water, stir fry a few more times, turn to high heat to collect the sauce and it can be served. The tofu made in this way has a tiger skin appearance, soft inside, and is tasty and not broken!