Fanshi Dried Tofu

Fanshi Dried Tofu

　　Made from high-quality tofu produced in Fanshi, using traditional recipes such as premium soybeans, purified water, salt, and homemade seasonings, combined with modern techniques to create a refined product. It contains no additives and combines toughness, aroma, and tenderness in one, offering rich nutrition suitable for all ages.

　　The moisture content of the dried tofu is 40%-50% that of fresh tofu. The production method is as follows:

　　(1) Prepare ingredients. 3 kilograms of top-grade soybeans, 600 grams of fine salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of diced ginger, 15 grams of scallions, 10 grams of monosodium glutamate.

　　(2) Grind the soybean paste. First wash the soybeans, soak them in clean water for a day and a night, then grind them into a paste, filter out the residue, and set aside.

　　(3) Boil the paste. After grinding the raw soybean milk, boil it in a pot, then add 20%-25% water to reduce the concentration of the soybean milk and slow down the coagulation speed. This slows the formation of the protein coagulum network, reduces the entrapment of water and soluble substances, and facilitates smooth water drainage during pressing.

　　(4) Coagulate. When the slurry temperature drops to 80–90°C, gypsum can be used to coagulate the slurry. Be sure to add the gypsum evenly and stir frequently, but avoid excessive or chaotic stirring. Stop adding gypsum when the slurry forms sesame-sized particles. Cover and let sit for about 30–40 minutes. When the slurry temperature drops to around 70°C, proceed to wrapping.

　　(5) Cut the curd. Before wrapping, break up the tofu curd. This helps break the network to release whey and allows the tofu curd to spread evenly on the wrapping cloth. The resulting product will have a compact texture, avoiding uneven thickness and excessive gaps.

　　(6) Wrap. First lay the wrapping cloth on the grid board (the grid size is determined by the desired size of the dried tofu), then add the tofu curd onto the cloth. Layer the tofu curd and cloth alternately, spreading the tofu curd evenly and slightly higher than the grid by a few millimeters. The quantity should be determined based on the desired thickness of the dried tofu, but each batch must maintain consistent thickness. Then tightly wrap the cloth, apply pressure to shape, and after one hour, remove the cloth. Use a knife to cut the dried tofu along the grid lines, then place it in clean water to soak for about 30 minutes before removing.

　　(7) Soak. First dissolve 500 grams of fine salt in 3 kilograms of clean water. Then place the cooled tofu pieces into a saltwater vat and soak for half a day before taking them out and draining the moisture. Take 7 kilograms of clean water and pour it into a pot, add 100 grams of fine salt, diced ginger, cinnamon (wrapped in a gauze bag), soy sauce, scallions, and monosodium glutamate to make the brine.

　　(8) Boil the dried tofu. Bring the prepared brine to a boil in the pot, add the tofu pieces, and boil for about 30 minutes. Take out a piece to check—if the color is brownish-red and the flavor is fragrant and delicious, it is ready to be taken out.