Tofu is Brighter White than Usual
Most of us associate tofu with a white color and believe that the whiter it is, the better. However, the reality is that the whiter the tofu, the less tasty it tends to be. Tofu is made from soybeans and water, without any additional ingredients, so naturally, it should have a slightly yellowish or beige hue rather than a stark white color.
If you come across tofu that is bright white, it is likely that chemical additives were used during the production process. Consuming this type of tofu can be harmful to your health as chemicals like formaldehyde may be present and can have detrimental effects on the body.
Therefore, it is best to avoid purchasing tofu that appears unusually white. If you have some free time, you can even make your own tofu at home, ensuring freshness, cleanliness, and simplicity.
Slimy Tofu
Fresh tofu should have a certain level of elasticity when gently pressed, and it should not be sticky to the touch. Freshly made tofu has a subtle, pleasant aroma. If you gently shake a piece of fresh tofu, it should appear bouncy and slightly wobbly (unless it is an older, firmly pressed piece, which may be a bit harder).
On the other hand, if the tofu feels sticky and slimy, it is best not to buy it. This indicates that the tofu is past its prime, has been improperly stored, or has spoiled, and consuming it could be harmful to your health.
Tofu is made from soybeans and contains beneficial plant-based protein, which provides an ideal environment for bacterial growth when exposed to external factors such as temperature and humidity. This can cause the tofu to spoil and become sticky. Therefore, it is advisable to avoid purchasing tofu with these characteristics, as even the seller might refrain from consuming it.
Sour-Smelling Tofu
Tofu, when freshly made from soybeans, should have a mild, pleasant aroma. However, tofu has a very short shelf life, and if it is not stored properly, it can easily become contaminated with bacteria and mold.
When tofu has gone bad, you will notice a distinct sour smell. If you encounter tofu with this characteristic, it is best to choose a different piece or look for another seller.
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If you have the time, you can follow the recipe below to make fresh and delicious tofu at home, ensuring food safety for your family: Ingredients: – 800 grams of soybeans (soaked overnight or in warm water for 4 hours) – 8 liters of water – 1 teaspoon of salt (use a flat teaspoon, not a heaped one) – 2 teaspoons of vinegar (containing 5% acetic acid) – 1/2 bowl of water – Blender, strainer, pot – Tofu press mold
Homemade tofu press mold Instructions: Step 1: Soak and Blend the Soybeans After soaking the soybeans, rinse them thoroughly and drain the water. Blend the soybeans with water in small batches in a blender. Strain the mixture to obtain the soybean milk and discard the pulp. Repeat this process until all the soybeans are blended. Then, strain the soybean milk through a fine-mesh sieve to remove any remaining pulp or sediment. Step 2: Cook the Soybean Milk Take about 2 liters of the soybean milk and cook it to make soy milk (you can add pandan leaves for aroma and sugar to taste).
For the remaining soybean milk, place it on the stove over medium heat. Stir it occasionally, about every 5 minutes, to prevent scorching at the bottom of the pot. When the soybean milk starts to simmer gently around the edges, reduce the heat to low. Mix water, salt, and vinegar in a separate container, and slowly add this mixture to the pot while stirring with a large spoon. Cover the pot and allow the soybean milk to slowly separate into curds and whey. If using a different type of vinegar, and the soybean milk hasn’t fully separated after 5 minutes, add a small additional amount of the water, salt, and vinegar mixture to help complete the separation.
Step 3: Press the Tofu Line a tofu press mold with a clean cloth. While the soybean curds are still hot, spoon them into the mold and press gently but firmly for about an hour before removing the tofu.
At this point, you can consume the tofu as is or use it in various dishes.
If you have any leftover tofu, store it in a dilute salt water solution in the refrigerator. Change the water daily (note that pressing the tofu too firmly can make it harder).
Tofu can be enjoyed in a variety of ways, such as fried tofu with chili sauce, tomato sauce, tofu with lemongrass and chili, or stuffed tofu with meat in tomato sauce. Enjoy experimenting with different recipes! |
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