How to make cold tofu
In the past 10 days, discussions about summer food have soared across the Internet, and dishes that are refreshing and refreshing have attracted much attention. As a home-cooked dish that is easy to make and has a refreshing taste, cold tofu has become the first choice of many people. This article will give you a detailed introduction to the production method of cold tofu based on recent hot topics and provide relevant data for reference.
1. Data on recent popular food topics
| Ranking | hot topics | Number of discussions (10,000) | heat index |
|---|---|---|---|
| 1 | Summer Cooling Recipes | 125.6 | 9.8 |
| 2 | Kuaishou home cooking | 98.3 | 9.2 |
| 3 | Vegetarian cuisine | 76.5 | 8.7 |
| 4 | Low Calorie Gourmet | 65.2 | 8.5 |
| 5 | Appetizers | 58.9 | 8.3 |
2. Basic preparation of cold tofu
1.Prepare materials
Ingredients: 1 piece of soft tofu (about 400g)
Ingredients: 10g chopped green onion, 15g minced garlic, 5g coriander
Seasonings: 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, 1 spoon of sesame oil, appropriate amount of chili oil
2.Production steps
Step 1: Blanch the tofu in boiling water for 1 minute to remove the beany smell
Step 2: Remove the tofu, drain the water, and refrigerate for 30 minutes.
Step 3: Cut the refrigerated tofu into 2cm square pieces
Step 4: Make the sauce and mix all the seasonings evenly
Step 5: Pour the sauce over the tofu and sprinkle with chopped green onion, minced garlic and coriander.
3. 5 innovative ways to make cold tofu
| Method name | feature | main ingredients | Suitable for the crowd |
|---|---|---|---|
| Korean cold tofu | Spicy and sweet | Korean chili sauce, sesame seeds | Those who like Korean food |
| Thai style cold tofu | Sweet and sour appetizer | fish sauce, lemon juice | Loss of appetite in summer |
| Japanese cold tofu | Light and delicious | Bonito flakes, seaweed | Those who pursue original taste |
| Sichuan style cold tofu | Spicy and delicious | pepper oil, red oil | Spicy lovers |
| Fruit cold tofu | Refreshing and sweet | Mango, strawberry | Dessert lovers |
4. Analysis of the nutritional value of cold tofu
Tofu is rich in high-quality plant protein (about 8g/100g) and has a calcium content of up to 140mg/100g. It is a good source of calcium supplement. At the same time, the soy isoflavones in tofu have antioxidant effects and are especially beneficial to women. Compared to other common ingredients:
| Ingredients | Protein(g/100g) | Fat(g/100g) | Calories (kcal/100g) |
|---|---|---|---|
| Silky tofu | 8.1 | 4.2 | 84 |
| Lao Doufu | 12.2 | 4.8 | 122 |
| egg | 12.6 | 9.5 | 143 |
| chicken breast | 23.2 | 1.2 | 113 |
5. Tips for making cold tofu
1. When purchasing tofu, it is better to choose soft tofu with a delicate texture and no sour taste.
2. The blanching time should not be too long, otherwise the tofu will become old.
3. The refrigeration time should be controlled at 30-60 minutes. If it is too long, it will affect the taste.
4. The sauce can be adjusted according to personal taste. If you like it sour, you can add more vinegar.
5. Pour the sauce 10 minutes before eating to prevent the tofu from becoming watery and affecting the taste.
6. Conclusion
In the hot summer, a refreshing cold tofu can not only satisfy your taste buds, but also add high-quality protein. Combined with the current popular healthy eating trend, this low-calorie, high-protein delicacy is worth recommending. Whether it's traditional recipes or innovative flavors, they can add a touch of coolness to the summer table. I hope this article can provide you with a practical reference, and I wish you happy cooking!
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