Cold lactone tofu

Overview

Lactone tofu is tofu produced using glucono-delta-lactone as the coagulant. It changes the traditional method of making tofu with brine, which can reduce protein loss and improve the water retention rate of tofu, nearly twice as much as the conventional method; the tofu has a tender, shiny texture, good palatability, and is clean and hygienic. Tofu is rich in nutrients and is easy and quick to make cold. In summer, there are always various cold dishes that are indispensable. A box of lactone tofu and a small bowl of condiments can be poured on top and served. It is a particularly refreshing dish in the summer when you have pharyngitis.

Tags

• cold dishes
• home cooking
• common dishes
• old man
• dinner with friends
• summer recipes
• dinner
• doubanjiang
• fried peanuts
• homemade sichuan pepper oil
• homemade spicy red oil chili
• lactone tofu
• light soy sauce
• minced onion, ginger and garlic
• pickled pepper
• white vinegar
• sesame oil

Ingredients

Steps

1. 1 Raw materials, finely chop bean paste

   

2. 2 Peel the fried peanuts and break into pieces

   

3. 3 Cut the pickled pepper into small rings

   

4. 4 Place the tofu upside down on a plate and cut it into slices with a knife

   

5. 5 Sprinkle crushed peanuts and pickled pepper rings on the tofu

   

6. 6 In a bowl, pour three small spoons of light soy sauce, a small spoonful of white vinegar, an appropriate amount of bean paste, a little homemade spicy red oil, a little homemade pepper oil, a little sesame oil, an appropriate amount of minced onion, ginger and garlic to make a juice

   

7. 7 Pour the juice over the tofu