Making the most tender Konjac tofu requires a few key steps and techniques. Here are the details of how to make it:
Material
Steps
- 1. Prepare the ingredients: Make sure you are using high-quality konjac flour and edible sodium carbonate. The ratio of konjac flour to sodium carbonate is 5:1.
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2. Dissolve the sodium carbonate: Dissolve 10 grams of edible sodium carbonate in an appropriate amount of water and stir well to ensure complete dissolution.
This step is very important because the solubility of the sodium carbonate affects the texture of the konjac tofu. -
3. Mix the konjac flour: In a large bowl, slowly add 50 g of konjac flour to the dissolved sodium carbonate solution, stirring as you add it, making sure there are no lumps.
Stir vigorously and evenly until a smooth paste is formed. - 4. Heat to boiling: Pour the mixed konjac paste into a pot and heat over medium heat. Stir constantly to prevent the paste from sticking to the pot. As it heats, the konjac paste will gradually become clear and sticky.
- 5. Boil and solidify: When the konjac paste becomes thicker and clearer, continue boiling for about 15 minutes. This step is crucial to ensure that the konjac tofu is fully cooked and has the best texture.
- 6. Cooling and molding: Pour the cooked konjac paste into the molds and flatten the surface. Let it cool naturally to room temperature, then place it in the refrigerator for at least 2 hours to fully solidify.
- 7. Cut into cubes and serve: After solidifying, konjac tofu can be cut into desired shapes. It can be eaten directly or used in a variety of dishes such as stir-fry and soup.
Notes
Mixing strength: When mixing the konjac flour and sodium carbonate solution, you need to mix vigorously and evenly to ensure there are no lumps and a smooth paste is formed.
Boiling time: Boiling time should be long enough (at least 15 minutes) to ensure that the konjac tofu is fully cooked for optimal tender texture.
Cooling time: Cool and solidify long enough, preferably refrigerated for 2 hours or more, to ensure the texture of the konjac tofu stabilizes.
By following these steps, you can create tofu with a tender texture and excellent flavor. I hope these methods are helpful to you!
Konjac tofu recipe
Stir-fried konjac tofu with green pepper
Ingredients: konjac tofu, green pepper, soy sauce, salt, green onion, ginger, peanut oil.
1, Tofu cut into thick slices, green pepper shredded, green onion cut into sections, ginger shredded spare.
2, Put peanut oil in the pot, put onion and ginger stir fry, pour in green pepper stir fry.
Spicy konjac tofu
Ingredients: konjac tofu, minced garlic, soybean paste, peppercorns, star anise, dried chili peppers, soy sauce, soy sauce, monosodium glutamate, sugar.
1, Tofu shredded, open the pot of water cook for 4 minutes, and fish out.
2, A little oil in the pot, add peppercorns, star anise, dried chili peppers, small fire slowly stir fry flavor.
3, Add minced garlic, bean paste burst incense, add tofu stir fry evenly, 1 spoon soy sauce, half a spoon of soy sauce bowl of water did not exceed the konjac tofu.
4, Large fire boil to a small fire, and cook for 10 minutes, when the soup receives two-thirds, add monosodium glutamate, and sugar.
Cold konjac tofu
Ingredients: Konjac tofu, minced ginger, minced garlic, balsamic vinegar, soy sauce, pepper, sugar, chopped pepper.
1, Tofu cut into strips, boiling water to cook for 3 minutes, water control and drain, set aside.
2, Will be ready for ginger, and garlic, add vinegar, soy sauce, pepper, sugar, and chopped peppers, made into a seasoning, drizzled onto the konjac tofu.
3, And finally dripping a little sesame oil, mix well!
Konjac Tofu Fish Soup
Ingredients: Konjac tofu, fish soup, cabbage, wolfberries, pepper, salt, sesame oil, ginger, chopped green onion.
1, Tofu cut into small pieces, with the addition of salt boiling water blanch through, and fish out.
2, Cabbage washed, shredded, scallion minced, ginger sliced.
3, Fish soup into the casserole, under the tofu, cabbage, ginger, and scallion slices, high heat boil, medium heat stew for 30 minutes. Under the tofu, wolfberry.
4, Medium heat for 10 minutes, add salt, pepper, minced scallions, and sesame oil seasoning can be.
Summary
Derived from the root of the konjac plant, konjac tofu is a versatile food known for its many health benefits. Konjac is rich in the soluble dietary fiber glucomannan, which helps lower cholesterol levels, including LDL cholesterol, thereby reducing the risk of heart disease.
It is particularly beneficial for people with type 2 diabetes as it helps regulate blood sugar levels and promotes fullness, which prevents overeating.
Konjac does not contain gluten, making it a safe choice for people with celiac disease or gluten intolerance. Its high fiber content also helps improve bowel movements and prevent constipation.
Konjac can support weight management by promoting fullness and reducing overall calorie intake.
Overall, adding konjac tofu to your diet can help improve cardiovascular, digestive, and metabolic health.
