The Secret to Cooking Tofu so that it is not easily destroyed

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.

See also  What No One Knows About Tips

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.

Cut Properly

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 with spices, it is best to fry it first so that it is not easily destroyed when fried in a pan. Make sure the frying oil is very hot and fry the tofu in small amounts, yes. Tofu fried when the oil is not so hot will absorb more oil. This can make the tofu moist and easily crushed, as well as wrinkled when lifted. In addition, tofu should be cooked in small amounts so that the oil temperature is maintained.

See also  3 Popular Cocktails To Try

Well, in order to cook differently, I can also mix maizena so that the texture is harder and crunchy on the outside. If it is completely cooked on one side, just turn it over. After being fried, then I can cook with other ingredients.

Apparently, it’s not difficult to cook so it’s different from tofu ingredients? In addition to making sure that the tofu is not easily broken down, Mom also needs to pay attention to the cooking spices to make it taste more delicious. For example, use Maggi Oyster Sauce.