What is the method of making curd tofu?

Tofu is a simple food, but there are many ways to cook it, including frying, stir-frying, and deep-frying. Moreover, different regions have different flavors of tofu making techniques, such as Mapo tofu, Northeastern stewed tofu, etc. In addition to using tofu directly as an ingredient to make delicious food, tofu can also be used as a raw material to make other types of tofu, such as curd tofu. So, what is the specific method of making curd tofu?

Rennet tofu is basically packaged in boxes. Sometimes it feels troublesome to open the package with a knife, and it takes time to find other tools. So, I will tell you a good method, which is to turn the tofu box over with the bottom facing up, and just use a blade to cut the bottom of the box. The bottom of the film box is much more convenient than directly scratching the plastic layer on the front. After removing the bottom of the box, hold both ends of the box with both hands, push the tofu up slightly with your hands, cover the tofu with the plate, and then turn the box and the plate over, and the whole piece of tofu will be on the plate.

After placing the tofu, use a knife to make three vertical cuts on the plate. After the tofu is poured out, make another cut on each flat surface. After completing the vertical cuts, make horizontal cuts of even width. The tofu can be easily cut into blocks with a knife, which saves time and effort.

Now that the tofu is ready, it’s time to prepare the preserved eggs. Peel the eggs and rinse them with water. Rinse the knife with water to get some water on the knife. This is because the yolk of the preserved egg is very sticky to the knife, making it difficult to pull the knife out when cutting. So when cutting, put some water on the knife to lubricate the blade, making it easier to cut the yolk. Chop the preserved egg into small dices and sprinkle on the tofu.

Then cut the ginger into a small amount of ginger powder and sprinkle it evenly on the preserved eggs.

Pour in a little light soy sauce, an appropriate amount of balsamic vinegar, a few drops of sesame oil, and a little cut coriander for garnish, and a simple, refreshing and tender century egg tofu dish is ready.