How to pickle tofu?

1. Tofu can be pickled directly with edible salt. Before pickling tofu, put it in a large pot or bowl and steam it in a pot. After boiling, steam for 10 minute. Turn off the heat after steaming. Don't take it out in a hurry Take out the steamed tofu after five minutes.

2. After the steamed tofu is taken out, it is cut into blocks, then evenly placed on a plate, and a proper amount of fine salt is directly sprinkled on the surface of the tofu. After the Chinese New Year, all tofu is put in a clean container, sealed and stored in the refrigerator for 24 hours. When you take it out again, the tofu inside can be pickled.

How to make tofu delicious?

1, when pickled tofu, you need to choose those delicious tofu to rouge, so that good tofu is delicious. When curing, you should also prepare appropriate amount of miso sauce, fresh lemon juice and white vinegar, as well as olive oil, water and nutritious yeast powder. If possible, you can also prepare some garlic powder and Italian spices, and finally prepare a proper amount of red pepper.

2. Put the prepared tofu in the drainage corridor where vegetables are usually washed, cover it with a piece of kitchen paper, and then press it with a heavy object to squeeze out the excess water in the tofu. After tofu is processed, cut into small pieces, and then put all the prepared seasonings together to make juice.

3. Put the prepared juice directly into the tofu block, stir it evenly with clean chopsticks, and then marinate it in a sealable container. The sealed container can be marinated directly in the refrigerator for 24 hours, and the tofu inside will be delicious, especially when it is taken out. If you don't like spicy food, you can also change the pepper in the bean curd seasoning into black pepper, so that the bean curd will have a strong smell of black pepper, but it is not spicy at all, and the taste will be particularly attractive.