Good tofu with handmade yin soy paste, a simple way to taste pure, sweet flavor
[Simply Enjoy a Good Piece of Tofu]
Tofu is the finished product of coagulated cooked soy milk; it does not need to be cooked again and can be eaten directly, making it a very convenient ingredient.
Once a fresh, fragrant, good piece of tofu is in hand, I become hooked on the easiest and simplest way to eat it.
Ingredients:
1. Japanese-style handmade non-GMO soft tofu or firm tofu
2. Handmade traditionally brewed naturally fermented white soy sauce or soy sauce paste
First, rinse the surface of the tofu with boiling water,
then drizzle on an appropriate amount of handmade amber-colored soy sauce or soy sauce paste that contains no artificial chemicals,
A good flavor is simply done!
Handmade tofu and soy sauce take more time and effort to make, but when paired together their charm is truly irresistible.
Oh~ If you have scallions on hand, you can also sprinkle on some chopped scallions to enhance the flavor and color.
[Notes on Storing Tofu]
If what you have is piping-hot handmade tofu, although it is full of warmth, it is very difficult to store,
Hot tofu exposed at room temperature is exactly the environment bacteria love most for growing, so tofu, which is high in protein, spoils and turns sour very easily.
After you get home, if you want to eat it at a later meal, you can soak the tofu in cold boiled water (iced boiled water is even better) and put it in the refrigerator,
The water level must be higher than the tofu so as to completely cut off any chance of the tofu coming into contact with air.
If you do not finish it that day, be sure to diligently change the boiled water every day, or finish it as soon as possible, so that the tofu does not become sticky and spoil.
1. "Can Caramel Color Cause Cancer?" Medical Professional Medical Health Magazine, Issue 135, written by Donna http://www.3phk.com/v5article.asp?id=2623
2. "No More Black Soy Sauce? Health Department Plans to Ban Added Caramel Color" Liberty Times, October 22, 2012, reported by Hong Suqing and Gao Jiahe in Taipei