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How do you cut tofu?

2024年02月22日

For all you tofu lovers, if you often cook dishes with tofu, come 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 plenty of time too.

Tools and materials: 1 knife, 200 ml of clean water, 2 blocks of tofu.

Method/Steps

1. Whether you choose soft or firm tofu, it’s up to you—but keep a few tips in mind when cutting. Dampen the knife with water, and you can easily slice the tofu into whatever shape you like.

2. When cutting tofu, slice from the inside out, making each cut right next to the previous one. This method yields neat slices that don’t stick to the knife and also saves a lot of time.

3. Place the tofu in water before slicing—you’ll find it works much better. The knife glides smoothly through the water, and the tofu slices easily release from the blade. At the same time, this also rinses the tofu, killing two birds with one stone.

4. Place the tofu in the freezer for a short while; once you see ice crystals forming on its surface, it’s ready to be sliced. This makes it much easier to cut—be sure to slice it quickly before the ice crystals have a chance to melt.

Common methods for cutting tofu:

Method One

Slice the tofu into thin pieces. Begin by placing the whole block of tofu on a cutting board, then use a knife to cut it lengthwise from left to right, ensuring each slice is evenly thick.


Method Two

Cut the tofu into small cubes. Place the whole block of tofu on a cutting board, then use a knife to slice it horizontally from left to right into several pieces, followed by vertical cuts, ensuring each piece is evenly sized.


Method Three

Cut the tofu into cubes. Place the whole block of tofu on a cutting board, then use a knife to first slice it lengthwise from left to right into several long strips. Next, cut each strip crosswise from top to bottom into uniform cubes, ensuring that all pieces are evenly sized.

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What is the method for making tofu?

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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