The quality of tofu identification

Tofu is a traditional food made from soybeans, undergoing a series of careful processing steps. The production begins with selecting high-quality soybeans, which are then soaked, ground, and filtered to extract the soy milk. After boiling, the milk is coagulated and pressed into blocks, resulting in the final product—firm yet soft tofu. High-quality tofu should have a white or light yellow color, with a subtle natural hue. When cut, it maintains a complete shape, with a balanced texture that's neither too soft nor too hard. It should feel elastic, have a smooth and uniform structure, and be free from impurities. It carries a unique, pleasant tofu aroma, and when tasted, it offers a delicate, fresh flavor without any off-notes. Substandard tofu, on the other hand, often appears dull in color—either too dark or pale red. When sliced, the block may not hold well, with a rough surface and poor elasticity. It may release a yellowish liquid, feel sticky, and remain sticky even after being washed. Its aroma is weak or flat, and the taste lacks freshness, often tasting rough or bland. Low-quality tofu is usually dark gray, dark yellow, or reddish-brown in color. When cut, the block is often broken or uneven, with a coarse, loose texture that feels fragile and inelastic. It may be contaminated, sticky, and retain stickiness even after washing. It might emit an unpleasant smell, such as a strong bean odor or other bad smells. When tasted, it can have sour, bitter, or astringent notes, making it unappetizing and unsafe to eat.

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