How to make pickled tofu

I believe everyone has eaten canned tofu before. These are the methods of making pickled tofu. If you like to eat pickled tofu, you can learn how to make them. Pickled tofu can be preserved for a long time, and it tastes better, but you can't eat too much pickled food, because pickled tofu will produce nitrite, a carcinogenic substance. Eating too much can easily cause tumors, so it is not recommended to eat it often.

Method 1

Ingredients: 600g old tofu

Methods/Steps

Prepare the tofu

Rinse the tofu with clean water and cut into squares

Add water to the steamer, place the tofu on the steamer, bring to a boil over high heat, then switch to medium heat and steam for 10 minutes.

Let the steamed tofu cubes cool and drain.

Prepare a clean, oil-free glass bottle, put salt in the dish, and make sure both sides of each piece of tofu are evenly coated with salt.

Put the tofu cubes coated with salt into a glass bottle, wrap the bottle mouth with plastic wrap, cover it with a lid, and place it in a cool place for two days.

After two days, open the bottle cap and add light soy sauce and dark soy sauce (the ratio of light soy sauce to dark soy sauce is 1:1).

Cover the bottle and place it in a cool place for another day.

After one day, open the bottle cap and use clean, oil-free chopsticks to take out the tofu cubes (the remaining pickled tofu in the glass bottle will taste better if kept in the refrigerator and can be taken out whenever you want to eat it).

Cut the tofu into small pieces, add a few drops of sesame oil, and you can start eating it.

Precautions

1. Before marinating tofu, cut the tofu into pieces and steam them in a steamer for 10 minutes.

2. The glass bottle containing tofu should be clean and oil-free.

3. When taking out the marinated tofu cubes, the utensils used to take out the tofu cubes must be clean and oil-free.

4. After adding light soy sauce and dark soy sauce, you can gently shake the bottle during storage but do not let the juice flow out.

Salted Tofu

Ingredients: tofu, salt.

practice:

1. Put the tofu in a container, steam it in a pot, boil it for five minutes, and simmer it for a while.

2. Take out the steamed tofu, let it cool down a little, and cut it into pieces.

3. Sprinkle fine salt evenly on the surface of the tofu. Don't put too much salt. After it is all salted, put it in a container, seal it and put it in the refrigerator overnight.

Tips: If you are not sure about the amount of salt, you can sprinkle some salt on your palm and roll the tofu in your hand.