How to Cook Firm Tofu Properly: So You Don’t Mess It Up – Some people think tofu is a kind of egg. It turns out that the type of tofu is egg tofu. Tofu is one of the most popular and often used ingredients in Chinese food.
Its smooth texture makes it known as silken tofu. Tofu is mainly made from soybeans with a mixture of eggs, shrimp or chicken.
You can get tofu at the supermarket, or at the Asian grocery store. Look at the cooler.
Although it looks delicious, but when you cook it, it will be a challenge. Most of the tofu crumbles when you cook it, so you can’t serve it beautifully.
Of course, that’s because most tofu has a firm texture.
With a little tricks, you can cook firm tofu and not mess it up. How? This is how to cook firm tofu properly.
Tofu is available in many flavors such as egg, shrimp, and chicken. So for those of you who are allergic to animal protein, you can choose original tofu (without a mixture of animal protein).
Choose tofu in good condition: make sure the plastic wrap doesn’t leak, doesn’t mold, doesn’t smell, and doesn’t pass the expiration date.
It’s better if you choose freshly made tofu, because it’s still fresh.
Next, how to cook firm tofu is to cut it properly. Tofu is usually packaged in thick plastic tubes. To keep the tofu from breaking when you cut it, you’ll need to use a sharp knife.
Before cutting, soak the tofu in warm water for a while until the plastic turns soft, and the tofu will come out easily.
Cut the tofu in the middle of the package, then push the tofu out of the plastic. After that, cut the tofu again with a thickness of 1-2 cm, or according to taste.
Remember, if you cut it too thin, it will cause the tofu to crumble easily when you cook it.
Fry the Tofu Before Processing
Many people don’t know that frying is one of the most important ways to cook tofu, and that’s frustrating too.
Tofu is often an addition to stir-fries and soups. But before processing, you should fry the tofu first, so it doesn’t break easily when you cook it.
Before frying, coat the tofu with a mixture of cornstarch and salt. Then fry in a lot of hot oil until the tofu is submerged, or with a deep-frying technique.
If you use underheated pan and less oil, the tofu will stick to the pan, and it’s hard to flip. If you force it, it will absolutely break!
So, it’s best to preheat the pan before adding the oil.
A layer of cornstarch will make the tofu more tough and crunch on the outside. If you don’t have cornstarch, you can use beaten egg whites and salt for coating.
Make sure you cook the tofu perfectly on one side, then flip the other side. Don’t flip too often, or too early.
Make sure the tofu is golden-brown on the underside first, then flip.
After frying, You can process tofu into your favorite menu.
Make Your Own Tofu
You can also make tofu yourself. Besides being more efficient, tofu will be healthier because it doesn’t use preservatives.
How to make tofu is very easy. Combine fresh soy milk and eggs, then strain and pour on a baking sheet. Before that, cover the baking sheet with plastic, so that the tofu comes out easily later. Steam the tofu for 30 minutes, remove and cool at room temperature.
Those are some tips on how to cook firm tofu properly. You don’t have to worry about your tofu getting crushed again, right?