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Medium and regular tofu is not as widely used within the US. Firm tofu is probably the most versatile and widely available. The less water contained within the tofu, the more crispy tofu will be. Tofu is very wet with a high liquid content that often has to be drained before use. Made in a similar way to how cheese is made, tofu is made from soy milk proteins, giving it that super creamy and smooth texture. It’s plain in flavor, completely tasteless on its own but has a smooth texture and soy smell. Tofu is eaten all year round and is one of the most popular, simple Chinese ingredients. Some recipes call for deep frying to crisp up the texture and further develop any marinade used on the tofu. The tofu gains a crust-like bottom by lightly frying in a shallow pan, helping it keep its shape. Take the steamed tofu plate out and then drizzle the sauce on the steamed tofu.Silken tofu is the softest, most delicate type of tofu as it easily breaks up. Heat oil in a small pot and then drizzle the hot oil on garlic and scallion. Place garlic and scallion in a small bow. Transfer out and discard only water in the plate.ĭuring the steaming process, let's make the sauce. Set up your steamer and steam the tofu for 6-8 minutes. Then carefully discard the water released. Let the tofu stay on the plate for a couple of minutes. But cutting makes the dish more delicious. You can also choose to steam tofu in a whole box shape. Silken tofu can be broken very easily, cutting in the serving plate can avoid transferring and keep the original shape. Place the tofu on a large plate and then cut the cubes into several 2 cm thick pieces. salt (taste your sauce and see how much is needed) 2 fresh Thai pepper (optional), cut into small sections.chopped scallion and coriander (or scallion only) Don't be scared by the sodium amount, we do not eat them all. By the way, the sauce itself should be slightly over-salty since the tofu is tasteless. Soy sauce from different brands may differ in saltness.

And please take it easy about the calories because we do not eat all of the dressing. In order to make the tofu enough tasteful, we need to use a large amount of dressing sauce.Blow some air in, then the package can be removed easily. Turn it over and then cut small holes in the two diagonal corners. Take a plate and cover it over the package. Use a small knife and separate the edges of the package.Get your silken tofu out of the box without breaking If silken tofu is hard to find, you can also use soft tofu for this steamed tofu recipe. So if you want to pursue a melt-in-mouth texture, silken tofu is the best choice. Silken tofu can also be used as a vegan replacement for dairy products such as yogurt and cream cheese. It is often used in soups and sauces, as well as desserts such as pudding and ice cream. Silken tofu has a higher water content than other types of tofu (more than 66%) which gives it a super softer, smoother texture. Steaming tofu for 6-10 minutes is another commonly used method.

In Mapo tofu, we blanched the tofu in boiling water. In order to remove the raw taste, tofu is either blanched first or steamed first. Lots of people believe that there is soy raw taste makes tofu not delicious at all. But there are also a large group of haters. There are lots of people who love the raw taste of tofu. Though it is plain and tasteless, the smooth texture and soy aroma still win our hearts. It is one of the best ingredients for a simple tofu salad on hot summer days or can be used in hot stews and soups in winter.