How to make tofu delicious and simple Homemade tofu method

Tofu is a very common food, many people like to eat tofu, there are many kinds of tofu methods, brine, fry, stuffy, boiled, burned can be, often eat tofu on the body is also healthy and beneficial, delicious and simple.

How to make tofu is delicious and simple

First, slip tofu

Ingredients: 1 and a half pieces of tofu, peas, a little diced carrot.

Accessories: ginger shredded, flavor full high, pepper water, soy sauce, sugar each a little.

method:

1, cut the tofu into small cubes and blanch it with boiling water;

2, put oil, ginger shredded, choke the pot, put the flavor of full high- and fresh, pepper water, soy sauce, sugar. Add a small amount of water

3: After boiling, use starch to hook the juice, add the tofu and slide it.

2. Tomato tofu

Ingredients: 2 pieces of tofu, 1 tomato.

Seasoning: 1 tbsp Heinz ketchup, a little soy sauce, a little flavor, salt, 1 tsp of caster sugar, a few drops of sesame oil.

1. Prepare the required materials.

2: Cut the tofu into small pieces and cut it into pieces the same size as the tofu.

3: Bring water to a boil in a pot, add 1 tsp of salt, then add tofu and remove when it is boiling.

4: Heat oil in a pan and pour 2/3 of the tomato pieces. Sauté the tomato cubes until soft.

5: Pour in the tofu cubes and stir-fry carefully.

6: Then add warm water, warm water can not pass the tofu, boil on high heat and then turn to low heat and simmer.

7: Simmer until the broth is thick, then add the remaining tomato cubes and tomato sauce.

8: Add salt, soy sauce, sugar and stir-fry well.

9: Finally, add sesame oil to the pan.

3. Dry-fried spicy tofu

Ingredients: 1 box of northern tofu, 4 shiitake mushrooms, 1 carrot, 1 pepper.

Seasoning: 4 tbsp olive oil (60 ml), 2 tbsp tempeh hot sauce (30 g)

1: Cut the northern tofu into 2cm square pieces, peel and slice the carrots, and cut the peppers into triangular pieces. Wash the shiitake mushrooms and cut into small pieces.

2: Pour olive oil into the pot, heat on high heat until the oil is 70% hot, add tofu cubes, change to medium-low heat and fry into several golden browns.

3: Heat the bottom oil in the pan, add carrot slices when it is 70% hot, after the shiitake mushrooms are fully fried, add the tofu blocks and tempeh hot sauce, do not add water and continue to sauté for about 1 minute.

4: Finally, add the pepper cubes and stir-fry for 30 seconds. If the salinity is not enough, you can add a little salt appropriately.

Fourth, home-cooked multicolored tofu

Ingredients: Tough tofu, sweet corn, sweet peas, dried shiitake mushrooms, carrots, oil, salt, soy sauce, starch, sesame oil.

1. Dried shiitake mushrooms are soaked in cold water; Carrots peeled and diced; Sweet corn and sweet peas thaw; Tough tofu cut into small pieces.

2: Heat the oil in a wok, add carrots and shiitake mushrooms and stir-fry slightly, then add sweet corn and sweet peas and stir-fry evenly. Then pour boiling water, add tofu cubes, the amount of water is not over the tofu is appropriate, add an appropriate amount of soy sauce, salt to taste.

3: Cover the pot, simmer for 10 minutes, and finally use water starch to outline the sauce and drizzle a few drops of sesame oil to get out of the pot.

5. Red oil hemp fragrant tofu

Ingredients: 1 box of lactone tofu, 1 tablespoon of light soy sauce, 6 tablespoons of red oil, a little sesame seeds, a pinch of sugar, a little rice vinegar, 1 tsp of sesame peanut butter, a little salt, a little peanut rice, a little chopped vegetables.

1: Lactone tofu inverted, use scissors to make a small opening to let the air enter and complete it in the plate.

2: Add peanut sesame paste to the seasoning bowl, add a little hydration, add red oil, vegetarian oyster sauce, soy sauce, rice vinegar salt bar and other condiments, and turn out the sauce for later.

3: Spread the chopped vegetables on top of the tofu and drizzle with the sauce.

6. Cola tofu

Ingredients: Tofu, cola, ginger, small red pepper, soy sauce, salt, pepper noodles.

1: Cut the tofu into cubes of about 2cm.

2: Finely chop the ginger and cut the red pepper into small pieces.

3: Sprinkle the tofu with pepper noodles and salt for a while.

4: Heat the pot and fry the tofu cubes in a little oil until each side is golden brown.

5: Remove the tofu and leave a little oil, sauté the minced ginger, then add the fried tofu cubes to the cola, soy sauce and medium heat through.

6, open the pot into the red pepper ring, put salt for seasoning, salt should not put too much, because just now when marinating tofu has been put salt once, low heat to collect the juice.

7. Ginger teppanyaki tofu

Ingredients: 350 g of southern tofu, 50 g of carrots, 100 g of broccoli, 1 tbsp minced ginger, 20 g of corn starch.

Seasoning: 2 tbsp light soy sauce, 2 tsp sugar, 1/2 tbsp vegetarian oyster sauce, 1 tbsp cooking wine, 1/3 cup stock. 2 tsp cornstarch, 3 tbsp water.

1: Form thick slices of southern tofu and stick corn starch.

2: Heat the oil in a frying pan, and fry one piece on a low heat in the pan for each sticky piece.

3: Fry until golden brown on both sides and set aside.

4: Add the remaining oil in the pot and stir-fry the ginger until fragrant.

5: Add the fried tofu cubes.

6: Add 2 tbsp light soy sauce, 2 tsp sugar, 1/2 tbsp vegetarian oyster sauce, 1 tbsp cooking wine, 1/3 cup stock.

7: After boiling on high heat, turn to low heat and cook, no need to add a lid.

8: Bring another pot of boiling water and add carrots to cook.

9: Add broccoli and blanch until semi-cooked.

10: Cook the tofu soup in a pan until thick.

11: Add the blanched broccoli and carrots to the pan.

8. Mushroom fresh tofu

Ingredients: 1 piece of tofu, 3 shiitake mushrooms, 1/4 carrot, a pinch of salt, a taste of vegetarian oyster sauce, a taste of vegetarian broth, a taste of water starch, 1 tablespoon (15ml) of Spanish olive oil.

1, tofu cut into pieces, the size according to personal preferences can be, I cut about 2cm squares.

2: Dice shiitake mushrooms and carrots.

3: Pour a little Spanish olive oil into the pan.

4: Heat the oil and stir-fry the mushrooms and carrots for 2-3 minutes.

5: Bring the broth to a boil and add the tofu cubes.

6: Cook for about 5 minutes, add salt and vegetarian oyster sauce to taste.

7. Finally, add water starch to outline the mustard.

Nine, pineapple grunt old tofu

Ingredients: 1 piece of old tofu, 1/2 pineapple, 5 tablespoons tomato sauce (about 75g), 2 tablespoons water starch, ginger, 1/4 teaspoon salt, 1 teaspoon sugar.

1: Wash the old tofu, cut off the hard core of the pineapple, slice it and soak it in light salt water for 10 minutes to drain the water.

2: Use kitchen paper to absorb the surface water and cut into small pieces. Cut the pineapple into small pieces.

3: Heat the pot and then put the oil to heat, add ginger slices to simmer the aroma, fish out and throw away.

4: Pour the old tofu cubes into the pot and fry slowly over medium-low heat until the surface is golden brown and set aside.

5: Sauté tomato sauce over medium heat for half a minute with the remaining oil in a pan.

6: Bring a small half bowl of water to a boil.

7: Add the tofu fried in step 4, add salt and sugar, and stir-fry together for two minutes to let the tofu taste.

8: Pour in the pineapple cubes and stir-fry for a while.

9: Finally, pour in about 2 tablespoons of thin water starch, stir-fry evenly until the soup is thick and wrapped around the surface of tofu and pineapple.

10. Vegetarian minced tiger skin tofu

Ingredients: Kita tofu, meat powder, wood ears, kana.

Seasonings: bean paste, soy sauce, vinegar, sugar, salt.

1: Slice the tofu (half a centimeter thick), chop the fungus, mix the appropriate amount of watercress sauce, a little soy sauce, vinegar and sugar into a container, stir well and set aside.

2: Wrap the chopped tofu evenly over corn starch.

3: In a frying pan, when the oil temperature is 70% hot, add the tofu slices wrapped in corn starch and fry until golden brown on both sides and set aside.

4: Stir-fry the minced vegetarian meat in another frying pan.

5: Stir-fry in the mixed sauce, then add chopped fungus and stir-fry.

6: Stir-fry the fried tofu slices for a while and sprinkle with a little salt or no salt (the bean paste itself has a salty taste) and sprinkle into the parsley to get out of the pot.

11. Tiger skin tofu

Ingredients: 300g of northern tofu, 1 green pepper, 1 fresh red pepper, 1 tsp of water starch, 5g of ginger slices.

Seasoning: 1/3 tsp of ground sichuan peppercorns, 1 tsp of soy sauce, 1/2 tsp balsamic vinegar, 1/2 tsp sugar, a pinch of salt, oil to taste.

1: Cut the tofu into 1cm thick rectangles and wipe the surface moisture. Cut the green pepper into diamond-shaped pieces and the bright red pepper into granules.

2: Drain the tofu into the hot oil with slightly green smoke.

3, just start without turning. After seeing that the edge of the bottom surface has a slight burnt yellow color, it can be turned over.

4: Fry until golden brown on both sides, remove and drain.

5, the surface of the fried tofu is golden, you can eat it immediately, or you can continue to use it to cook vegetables.

6: Heat the oil and sauté the ginger slices.

7: Sprinkle with a little peppercorn powder.

8: Add the fried tofu cubes and stir-fry quickly.

9: Add soy sauce, balsamic vinegar and sugar to taste.

10: Stir-fry for a few times and add the green pepper cubes and red pepper grains.

11: Sprinkle with salt and add thin mustard with water starch.

12: Stir-fry a few times to turn off the heat and put it out.

12. Roasted tofu with oil and wheat vegetables

Ingredients: Oil and wheat vegetables, northern tofu, oil, salt, soy sauce.

1: Cut the north tofu into 1.5 cm square pieces, boil half a pot of water, add a spoonful of salt to the water, put in the cut tofu cubes, boil the water for a minute, remove and drain. The tofu treated in this way is easy to cook and not fragile.

2: Wash and cut the oil and wheat vegetables into sections.

3, wok hot oil, put in oil wheat vegetables on high heat to fry, wait for the leaves to collapse out of the soup, add the right amount of salt to stir-fry well, and then use a spatula to pull the vegetable leaves to the side, the bottom of the pot left vegetable soup, put in the blanched tofu, pour 2 tablespoons of raw soy sauce on the tofu, gently turn for half a minute. (If you are not afraid of trouble, you can first put the fried oil and wheat vegetables out, and the tofu is simmered for a while to make it more flavorful)

4: Finally, mix the oil and wheat vegetables and tofu well to get out of the pot. Tofu inhaled the fragrance of the oil wheat vegetable soup, very tasty.

13. Grilled tofu with minced vegetarian meat

Ingredients: Tofu, shiitake mushrooms, carrots, vegetarian minced meat

Seasoning: salt, sugar, soy sauce, ginger

1: Cut the tofu into small pieces, cut the shiitake mushrooms into small cubes, and cut the carrots into small cubes.

2: Sauté the ginger in oil in a pot.

3: Add minced vegetarian meat and sauté.

4: Sauté until fragrant.

5: Add diced carrots, diced shiitake mushrooms and sauté in a piece.

6: Sauté until fragrant and break.

7: Add the tofu cubes in a high-heating pan.

8, do not turn the pot, let the tofu side be fried slightly hardened in the pan or turn over.

9, pour in soy sauce, add salt, a little sugar can also put a little star anise flavor.

10: Add a small bowl of water and reduce heat to simmer tofu for 10 minutes.

11. Finally, according to the amount of soup, close the juice and turn off the heat.

14. Chicken planed tofu

Ingredients: 200 grams of old tofu, a little pepper powder, a little paprika, a little ginger, a little soy sauce, salt (use or omit soy sauce as appropriate), 2 tablespoons of vegetable oil.

1: Choose a large container, put the old tofu in, spoon or directly start to crush it.

2: Over the heat, add 2 spoonfuls of vegetable oil, stir-fry the minced ginger and add tofu for 2-3 minutes, season with a few drops of soy sauce, add a little chili powder and pepper powder and stir-fry evenly, sprinkle a little green onion before the pan and mix well, according to the taste of the salt.

Fifteen, fragrant fried tofu

Ingredients: old tofu, chili, salt, vinegar, soy sauce, flavor is full of flavor.

1: Cut the tofu into pieces and put it in a pot and boil it in lightly salted water.

2, fish out, control the moisture.

3: Put oil in a pan, heat the oil and fry the tofu, fry on both sides until golden brown, and put in a bowl.

4, chili salt, mushroom essence, vinegar, a little soy sauce into a bowl, hot oil poured on it, the process is like frying chili oil, after doing it can be drizzled on the tofu.

16. Roasted tofu with tea tree mushrooms

Ingredients: Tofu, tea tree mushrooms, mushrooms, green peppers, red peppers.

Seasoning: vegetarian oyster sauce, salt, ginger slices, water.

1. Slice the tofu; Green and red pepper cut into diamond-shaped slices; Wash and slice the mushrooms; Wash the tea tree mushrooms and set aside.

2: Heat the oil in the pot, first fry the ginger slices, then add the tofu slices and fry until both sides are golden brown, then push the tofu slightly to the edge of the pot, then add the tea tree mushrooms, stir-fry the mushrooms, and then stir-fry with the tofu.

3: Add vegetarian oyster sauce and an appropriate amount of water, stir-fry well together, then slowly cook over low heat until flavored, about 5 minutes, then add a little salt to taste, and finally add green and red pepper slices and stir-fry a few times to put it out.

17. Tempeh roasted tofu

Ingredients: 500g of tofu, chopped tempeh, tempeh sauce, 1 red pepper, 300g of milk cabbage, a little ginger, a little sesame oil, a little soy sauce, 1/3 cup of vegetarian broth or water, salt, pepper, starch.

1: Add sesame oil, soy sauce, salt, pepper and starch to the vegetarian stock (or water), stir well and make a sauce.

2: Fry the tofu in oil until it is colored and absorb the oil.

3: Stir-fry ginger, add tempeh crushed, tempeh sauce, red pepper, sauté until fragrant, then add milk cabbage, stir-fry until it is broken.

4: Pour in the tofu, stir-fry, turn to medium-low heat, add the sauce and add until thick.

18. Seasonal vegetable and tofu soup

Ingredients: 500g of flour, 200g of lettuce, 200g of pumpkin, 250g of tofu.

Accessories: soy sauce, salt, ginger, soy sauce, vinegar each appropriate amount.

1: Wash the lettuce, cut the tofu, pumpkin into thin strips, and slice the tomatoes.

2: Add shredded pumpkin after boiling water, add tofu after boiling water again.

3: Stir the flour with water, roll the pot over and add the tomatoes.

4: Stir the dough and put it into the boiling pot.

5: Put a little soy sauce and a little soy sauce.

6: Add lettuce.

7, drizzle with sesame oil is good.

19. Stir-fried cloth wrapped in tofu

Ingredients: 230 grams of tofu wrapped in cloth, dried black fungus (soaked in cold water in advance), celery to taste.

Ingredients: 4 red pickled peppers, ginger to taste, 1 tsp of vegetarian oyster sauce, 1/2 tsp of flavor full high and fresh, 1 tsp of light soy sauce, salt to taste, 3 tbsp of water starch.

1: Cut the cloth wrapped tofu into slices about 0.3 cm thick, wash and tear the black fungus from the foam into small flowers, wash and cut the celery into slices, cut the red pepper diagonally into segments, and cut the ginger into strips.

2: Mix vegetarian oyster sauce, flavor full high and fresh, soy sauce, salt and water starch into a small bowl and mix well into a sauce and set aside.

3: Add a little oil in a hot pan and fry until oil comes out.

4: Wrap the tofu in a cloth, spread it in a pan with chopsticks and fry until golden brown on both sides.

5: Push the fried tofu to the side of the pan, then add ginger and pickled pepper on the other side of the pan and sauté it until fragrant.

6: Add black fungus and celery, stir-fry well, add a little water (broth is better), stir-fry evenly.

7: Pour in the sauce and stir-fry well to get out of the pot.

20. Home-cooked tofu

Ingredients: Tofu, winter shoots, oyster mushrooms, green bell peppers, red peppers, black fungus, bean paste.

1: Cut the tofu into thick pieces in the shape of the word "Day", then put the oil in the pot to about 70%, put it in the pot and fry the tofu cubes until golden and hard shells are set aside.

2: Peel off the shell of the winter shoots and put them in a pot with water to cook, then slice and set aside after cooling.

3: Wash the green bell peppers, cut into triangular pieces for use, wash the oyster mushrooms, and cut the "day" shape cubes for use.

4: Wash the red pepper, cut the blade for use, wash the black fungus, tear it into pieces by hand and set aside.

5: Add refined oil to the net pot, heat over high heat to 40% heat, pour in the winter shoot slices, oyster mushroom pieces on high heat, add green bell pepper pieces of sliding oil when you are about to come out of the pot, and drain the oil out of the pot.

6: Add a little refined oil to the pot, pour in the minced ginger, red pepper slices and sauté until fragrant, then add Pixian bean paste and continue to sauté the red oil.

7: Put the black fungus and the oiled winter shoot slices, oyster mushroom pieces, tofu pieces, add a cup of water, add a little salt, soy sauce, and cook slightly for a while (let the tofu taste)

8, finally put mushroom essence (instead of MONOS) green bell pepper cubes stir-fry well, hook a little thin mustard, drizzle one or two drops of sesame oil, mix well, put into the plate and plate slightly.

21. Seasonal vegetable and tofu soup

Ingredients: 1/2 piece of southern tofu, 50 grams of chicken feathers (or seasonal greens), a little sesame oil, a little white pepper (optional)

1: Wash the seasonal green vegetables, and change the tofu to a small piece for later. Add about 700ML of water to the pot.

2: When the water is not boiling, add the chopped tofu and turn to medium heat.

3, this time can not cover the lid, because the tofu is not good when heated and simmered. Heat for about 3 minutes, and when the soup is about to boil again, try the tofu, as long as it is all hot and hot. Then add the small greens and mix well, heat on medium-low heat for 3 minutes and drizzle with sesame oil (white pepper) to get out of the pot.

22. Diced tofu in the palace

Ingredients: Half a piece of northern tofu, 1/3 carrot, 1 small lettuce, 30 grams of peanut kernels, ginger to taste, 6 dried chili peppers, 8 peppercorns.

Seasoning: 1 tbsp light soy sauce, 1 tbsp vinegar, 1/2 tbsp sugar, 1 tsp full flavor, 1/2 tsp sesame oil, 1 tbsp water starch.

1: Wash and peel the carrots and lettuce and cut into small pieces.

2: Fry the peanut kernels in a little oil over low heat and let them dry for later.

3: Cut the tofu into small pieces, fry in a frying pan over high heat until brown, then set aside.

4: Finely chop the ginger and cut the dried chili pepper into sections.

5. Mix all the materials in the "seasoning" to form a "sauce".

6: Add oil to the pan, add peppercorns, ginger and carrots, and sauté the carrots over medium-low heat until they change color.

7: Stir-fry the dried chili peppers for a while, then add the lettuce and stir-fry over medium to high heat.

8: Add the fried diced tofu and stir-fry well.

9: Pour in the prepared "sauce", stir-fry evenly, and finally add the right amount of salt. Stir-fry the peanut kernels before cooking.

Home-cooked tofu to prepare

First buy a small tofu with a market value of about three yuan, wash it, then put it in a pot with a little salt, boil it and pour out the boiling water, drain the tofu and set aside; Then heat the pan with about two spoonfuls of cooking oil, heat to 80%, add the washed garlic cloves and peppercorns, sauté until fragrant, add a little lao gan ma spicy sauce, and continue to stir-fry. After the hot sauce is fully stirred and heated, put in the cut small pieces of tofu, gently turning, pay attention not to frequently turn, nor can you stir-fry vigorously, otherwise the tofu will be broken, affecting the beauty. In about 3 minutes, the tofu will be dipped in the color of hot sauce and peppercorns, and the sauce will appear red. At this time, it is not good, but also continue to add soy sauce, it is best to add soy sauce, play a role in color grading and freshness, and then pour a little boiling water, simmer for a while. This is to prepare some coriander, boiled and boiled, put on the plate, and finally sprinkle some finely chopped coriander on the tofu dish, green leaves, the sauce red tofu is very charming, full of temptation. How about, do you want to taste it first? This is an authentic home-cooked tofu dish, simple and easy to make, but rich in nutrients, polarized in the mouth, especially suitable for the elderly and children, soft bean flavor, easy to be digested and absorbed by the human body. Moreover, plant protein is also conducive to the body to stay slim, will not cause fat accumulation, is a good accompaniment to food.

For example, with fried, directly fried into one side or fried into two sides, a variety of methods, each dish on the cooking method of home-cooked tofu is different, just like our Hunan cuisine, do home-cooked tofu will cut the tofu into a triangle, and then only fry one side, when frying, you need to fry with vegetable oil, because the first color of the tofu fried in vegetable oil is golden yellow, the second is more fragrant, why fry a side? It is fragrant while eating, tender on the other, and the taste is very good. To make home-cooked tofu in Hunan Hunan cuisine, first cut the tofu into triangles, then fry one side with vegetable oil, directly into the pot on the fire, add a little vegetable oil, add slices of meat, green and red pepper slices, garlic together and stir-fry, and finally add spicy girls or bean paste. Sichuan cuisine will put watercress sauce, sometimes in different places the taste is different, there are many places do not like to eat watercress sauce, so everyone here can change according to the actual situation! Then add a little broth or purified water, add the tofu that has been fried in advance, and simmer slowly over low heat to make the tofu easier to taste and taste better. Add a little garlic leaves before cooking! In the hotel, it is generally hooked, and there is no need to hook it at home. The main thing about this kind of home-cooked tofu is that when frying, we must pay attention to only one side. Eating it this way will be particularly fragrant, if the tofu is directly fried in oil to fry it empty, it is also delicious, but now this home-cooked tofu is updated from generation to generation. So you can also according to your own preferences, for example, you like to eat fried, or fried on both sides, one side is OK.

The preparation of mapo tofu

【Spicy Tofu】 Ingredients: tofu, green onion, garlic, pickled pepper, pickled ginger.

1: Cut the tofu into thin slices, then cut it into small cubes and put it in a bowl for later.

2: Chop the pickled pepper and pickled ginger, pat the garlic directly, then chop it into minced pieces, and cut the green onion into green onions.

3: Boil water in the pot, add salt, put the tofu in the pot, blanch the water for two minutes, and fish it out.

4: Put oil in the pot, add a few peppercorns, bean paste, add pickled pepper and minced pickled pepper, stir-fry with minced garlic, stir-fry evenly.

5: Add water to the pot, put the tofu in the pot and gently push it.

6: Add salt, chicken essence, monosodium glutamate and sugar to the pot and cook for five minutes to let the tofu fully flavor.

7, add water starch to the pot, hook the mustard, and when the soup is about to be dried, fish out the tofu and put it in the bowl, sprinkle the green onion and eat it.

Kelp tofu soup preparation

In our country is a common dish. But when watching Korean dramas, you often find that Koreans only eat Shanghai soup after the festival or after giving birth to a baby, which is really interesting! Okay, back to the point. Tofu for soup, you can choose the older one, commonly known as old tofu. It is the kind of tofu with a rougher texture and a little yellowish color, and the amount of basic two pieces can be. First, cut the tofu into small pieces of 2 cm square, add some cooking wine over the boiling water, play a role in cleaning and reducing the smell of beans; Then take the kelp that has been soaked, wash it with water, and beat it into a small kelp knot of about 3 cm in length, and set aside; Next, the blanched tofu pieces are boiled together with water. After putting in the kelp knot, add three or two drops of sour vinegar to reduce the fishy smell of kelp.

Continue simmering over low heat. When the soup pot is boiling again and steaming, you can open the pot and add seasonings, with a small spoonful of sugar, a little salt, and an appropriate amount of cooking oil. Then cover the pot and continue to simmer, after about 6 minutes, open the pot and add a little chicken essence to freshen. Before actually cooking, turn off the heat and then scatter some pepper to enrich the flavor level of kelp tofu soup. Then it's ready to be served. However, in general, in order to make the color more vivid, you can sprinkle some coriander on top of the soup, so that it looks full of vitality and vitality. It can be seen that this kelp tofu soup is a classic dish of tofu soup. The material is simple and readily available; Ordinary practices, everyone will; Comprehensive nutrition, suitable for everyone; The most important thing is that whenever we drink light and fresh tofu soup, we will have a beautiful sense of happiness in our hearts, which is a rare dish that Koreans can eat! However, Xiaobian has two precautions to remind you. First, for people with high uric acid, it is necessary to control the total amount of tofu eaten, so as not to aggravate the content of uric acid in the human body and increase physical discomfort; Second, before making tofu, blanch it with light salt water to reduce the bean smell of tofu.