When it comes to tofu, it’s perfect for cold dishes, pan-frying, deep-frying, braising, or steaming. Rich in protein, it’s a nutritious and readily available ingredient. But have you ever encountered the problem of tofu lacking flavor no matter how you cook it?

Use Salt to Drain Water

Since tofu naturally contains a lot of water, using salt to drain water before cooking not only allows the tofu to absorb more flavor but also strengthens its texture, preventing it from breaking during cooking.

Soaking in Salt Water:

Cut the tofu into pieces, rinse with clean water, and place in a bowl. Add boiling water (just enough to cover the tofu) and salt (twice as much salt as you’d use for cooking) and soak for half an hour. Drain well before using. This will prevent the tofu from breaking and help it brown more easily.

Applying Salt:

Rinse the tofu with clean water, slice it, and rub salt on the surface. Let it sit for about 15 minutes to release the moisture. Rinse off the salt and pat dry with paper towels. This is suitable for pan-frying or deep-frying.

Blanching in Salt:

Blanch the cut tofu in salted water for 30 seconds. Remove from heat and drain. This is suitable for long-cooking dishes like braising or stewing.

Freezing the Tofu

Freeze the tofu in the refrigerator for several hours, then thaw it in the refrigerator or at room temperature. Before cooking, use a heavy object (a pot or bowl) to press out any excess moisture. Drain and cut into pieces before cooking. The freezing and thawing process creates pores inside the tofu, which help it absorb sauces and flavors quickly.

Recooking the Tofu

In addition to draining the water, you can pan-fry or deep-fry the tofu before cooking. This will help the tofu absorb the juices and flavors better and prevent it from breaking during cooking. After the fried tofu and soup (or sauce) are simmered over low heat, a little bit of starch sauce is added before removing from the heat to help the soup coat the surface of the tofu, making it more flavorful.