Tofu is a cooking ingredient that many mothers choose because it has a delicious taste and soft texture. The challenge is, this soft tofu texture is prone to being destroyed when cooked. But, don’t let this stop Mom from cooking differently using tofu. Here are tricks that can be observed so that tofu is not easily destroyed when cooked!
Recognize the Difference Between Tofu and Tofu
Before discussing further about the different cooking tips to use tofu, mothers need to know the differences between tofu and common tofu that are often found in the market. Well, Mom needs to know that the term tofu abroad is generally used to refer to almost all types of tofu. Meanwhile, in Indonesia itself, the term tofu is more commonly used to describe tofu that has a soft texture and has various flavor variants. Yes, ma’am, even though they are both made from soy, tofu has a very soft texture that makes it easy to break down, while tofu has a denser and harder texture. From the appearance, the tofu itself looks a bit shiny with a yellowish white color, and looks beautiful when cooked. If you know ordinary, it is generally white and not shiny.
4 Tips To Make Tofu Not Easily Crushed And Delicious When Cooked
After knowing the difference, now I also need to know how to process tofu so that it cooks differently and is not easily destroyed. Here’s how!
Choose the Type of Tofu to Your Taste
There are several variants of tofu sold in the market, among them are original tofu, shrimp tofu, chicken tofu, and many more. Well, if you want to experiment with cooking spices, you should choose original tofu so that the taste does not collide with the taste of the tofu itself. If you want to make sapo tahu seafood , you can choose shrimp tofu to cook differently and definitely delicious.
Choose that is Still Good
After determining the variant, Mom needs to choose a tofu that is still good. If the tofu is sealed neatly in the package, Mom can check the expiration date. In addition, fresh tofu generally does not look slimy. Tofu that is slimy or past the expiration date can no longer be guaranteed to be fresh. Apart from these two things, I can also see the color of the immersion water. Make sure the color of the water is still clean, otherwise it is not cloudy, yellowish or black, yes.
Tofu sold in markets or supermarkets is usually packaged in thick plastic. Well, the basic technique in cutting tofu so that it is not easily destroyed is to soak the tofu and its packaging in warm water for a few minutes. The goal is to make tofu easy to remove.
Removing tofu from the packaging also needs to be careful. Cut the tofu horizontally in the middle of the package using a sharp knife, then push the tofu from the end of the plastic until it comes out. After that, cut the tofu to a thickness of about 1-2 cm. Pieces that are too thin can make tofu more easily crushed when cooked. So, it’s better to cut a little thicker, yes.
Fry Before Mixing Spices
If you plan to make fried or stir -fry with tofu, before frying it …