What You Need to Know
Tofu preparation typically involves coagulating soy milk with calcium sulfate or magnesium chloride, followed by soaking and pressing the curd to remove excess liquid. This process can involve temperatures between 160°F to 180°F (71°C to 82°C) for coagulation and times ranging from 30 minutes to several hours for pressing and draining.
Steps
- 1.
Mapo Tofu (Sichuan, China): Firm tofu holds shape while absorbing spicy sauce
- 2.
Hiyayakko (Japan): Silken tofu showcases delicate texture when served cold
- 3.
Tahu Goreng (Indonesia): Pressed tofu develops crispy exterior when fried
The Science
Primary Reaction
Coagulation of soy milk