Description
Tofu preparation involves coagulating soy milk and pressing the curd to remove excess liquid.
Technical
Tofu preparation typically involves coagulating soy milk with calcium sulfate or magnesium chloride, followed by soaking and pressing the curd to remove excess liquid. This process can involve temperatures between 160°F to 180°F (71°C to 82°C) for coagulation and times ranging from 30 minutes to several hours for pressing and draining.
Science
Primary Reaction
Coagulation of soy milk
Sensory Profile
Aroma ()
SoyEarthyNuttyFreshMildBeany
Wine Analogy
Young Chardonnay (for silken tofu)
Coffee Analogy
Light roast Ethiopian (for nutty notes)
Perfume Analogy