Tofu is a common ingredient on the dining table, but many people are not sure whether the water in the packaging needs to be poured out and how to store it. Japanese nutritionists and Hanbuli shared basic knowledge and preservation secrets about tofu. The water in the packaging is actually very important. The boxed tofu sold on the market is usually sealed with the water. These waters are hygienic water. Therefore, after the tofu is opened and removed, it does not require special cleaning. Occasionally, you will see that the water becomes slightly mixed with tofu shattering, which will not affect your health. If you mind, just wash it simply.
The existence of these waters has several important functions: preventing tofu from becoming hard, and serving as a "buffer" during transportation to prevent the tofu from breaking, and seizing air to prevent bacteria from growing.
Storage method after openingIt should be noted that the water in the box must be poured out after opening. Because once the water is exposed to air, it is easy to breed bacteria, so it is not recommended to put the endless tofu back to the raw water to store.
The correct way is to put the remaining tofu into a clean deep container or bowl, pour in clean water that can completely cover the tofu, add a squid or a fresh film, and store it in the refrigerator. If you want to continue using the original box, you should change the fresh water and seal it. It is best to change the water once a day and eat it as soon as possible.
have also been commonly seen in supermarkets in recent years. Unlike traditional tofu and tender tofu, there is no water in the packaging filled with tofu. This is because the production process is different:
tofu: Add the bean paste heated to 70-80 degrees and add a solidification agent. After it solidifies slightly, put a cotton cloth model to remove excess moisture by pressing the heavy object. There is often a cloth on the surface.
Tender tofu: Pour the bean paste and solidification agent into the poreless model and solidify directly, without pressure, and the taste is fine and smooth.
Filled tofu: Add the cooled bean paste to a solidification agent, directly seal it and add heat to solidify and kill bacteria in the packaging, and then cool it down. Because the whole process is carried out in a sealed environment, the shelf life is longer and no additional water is required. Its taste is close to that of tofu.
Nutritional value: Which tofu is better?No matter which kind of tofu it is, the production method is different but the nutrition difference is not large. Since the moisture content of the tofu on the plate is relatively low, the nutrient density is slightly higher at the same weight. However, all tofu is rich in the complete nutrients of soybeans, so you can choose according to your taste.
Tofu contains high-quality plant-based protein, aspergic acid (Omega-6 non-farming and fatty acids) and lecithin, soy ketones and various minerals, and has a low heat (about 56 calories per 100 grams), and has a high protein of up to 5 grams. However, if stored incorrectly, it is easy to change due to water pollution. It is recommended that the tofu be eaten after being sealed within 2 days and the storage water is changed every day to ensure safety and nutrition.