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What auxiliary ingredients are added during the tofu‑making process?

2022年03月30日

Coagulants are indispensable auxiliary ingredients in the tofu‑making process. From ancient times to the present, whether in tofu production or in other soy‑based foods, the addition of coagulants—except in the case of glucono‑δ‑lactone tofu—is an essential step. Common tofu coagulants include glucono‑δ‑lactone, calcium sulfate, magnesium chloride, calcium chloride, and magnesium sulfate.

The addition of an antifoaming agent can reduce the formation of air bubbles in the finished tofu product; the impact of these bubbles on the product’s appearance is significant and cannot be overlooked.

Adding an appropriate amount of defoamer during the operation of the pulping machine plays a decisive role in eliminating bubbles in the liquid. Commonly used defoaming agents include glyceride-based, silicone resin–based, and emulsified silicone oil–based formulations. Typically, these are introduced into the soy milk prior to cooking to prevent foaming during the boiling process.

 
 

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Related Information

Weiyang bean dishes come in a wide variety, with renowned specialties that are fragrant and exquisite.

Weiyang bean dishes come in a wide variety, with renowned specialties that are fragrant and exquisite.

The dried bean threads are dry, pale yellow in color, and fragrant with a subtle bean aroma. They form neat, uniform pieces, with a dense, resilient texture that holds its shape without breaking into strands. They are neither sour nor sticky, and offer a satisfying chew. When preparing “Da Zhu Gan Si,” Yangzhou chefs invariably use Weiyang‑style dried bean threads as the raw material, famously remarking, “Only these threads can do justice to this dish.” For years, high‑end banquets overseas have relied on air‑freight shipments of Yangzhou‑produced dried bean threads, precisely to preserve their authentic, unadulterated flavor.

How do you cut tofu?

How do you cut tofu?

For those of you who love tofu, if you often cook dishes with it, take a look—here’s a tip: no matter how small you cut the tofu, it won’t stick to your knife, and it’ll save you time too. Tools and ingredients: 1 knife, 200 ml of water, and 2 blocks of tofu.

What is the method for making tofu?

What is the method for making tofu?

The method for making tofu is as follows: First: Begin by preparing 500 grams of soybeans. Pick out any stones or debris, rinse them thoroughly, and soak in clean water overnight. After soaking, rinse the beans again to remove any remaining residue. Second: Place the rinsed soybeans into a high‑speed blender, add water at a ratio of approximately 6 parts water to 1 part soybeans, and blend on the fruit/vegetable setting until smooth. Third: Line a bowl with a cheesecloth, pour the blended soy milk over it, and strain out the soy pulp. Transfer the strained soy milk to a pot and bring it to a gentle boil over medium heat, stirring constantly to prevent scorching. Skim off any foam that rises to the surface, then continue simmering for an additional two minutes after it boils. Fourth: In a small bowl, mix 20 milliliters of water with the prepared gypsum powder until well combined; set aside. Fifth: Add the gypsum mixture to the soy milk, stirring gently until the mixture begins to set into soft curds. Turn off the heat, carefully pour off the excess liquid, and transfer the curds to the cheesecloth to drain away any remaining moisture. Place the curds into a mold, wrap tightly with the cheesecloth, and press down with a weight. Let it sit for about one hour, and your tofu is ready.

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