Description
Sawdust‑smoked tofu is produced by exposing soy‑protein curds to low‑temperature smoke (80–100 °C) for 15–30 minutes.
Technical
Phenolic compounds such as guaiacol and syringol from the smoke penetrate the tofu matrix and react with free amino groups to form melanoidins, giving the product a characteristic brown hue and complex flavor. The smoke also contains aldehydes that can cross‑link with tofu proteins, slightly increasing firmness and acting as a mild preservative. Low‑temperature smoking preserves the native protein structure of tofu; temperatures above ~120 °C would denature the soy proteins and alter texture.
Science
Primary Reaction
Phenolic and aldehyde compounds from smoke react with free amino groups in tofu proteins forming melanoidins and cross‑linking protein structures
Sensory Profile
Aroma ()