Suzhou Dried Tofu

Suzhou Dried Tofu

Suzhou Dried Tofu is a protected geographical indication product.

　　Produced in Suzhou, Jiangsu Province. Made from fresh cylindrical soybeans, the production process includes preparation, impurity removal, soaking, grinding, spinning, boiling, coagulation, pressing, shaping, deep-frying, stewing, cooling, and packaging to create the final product. During processing, the soaking time of soybeans is strictly controlled based on product characteristics and temperature changes. In winter, the soybeans are soaked until about ninety percent of the cotyledon is hollowed out, while in summer, seventy percent is ideal. Depending on daily production volume, the beans are soaked in separate batches and at different times. After soaking and maturation, they are rinsed, then ground with water. The soy milk is semi-pasty and mixed with water for separation, which is done four times in total — three times with cold soy milk and one time with hot soy milk. The first extraction should be dry, the second clear, and the third clean. The soy milk is boiled using a single-steam agitation method, brought to a boil three times and allowed to cool down three times to ensure even and thorough heating. During coagulation, the concentration and temperature of the soy milk are strictly controlled, and an appropriate amount of natural salt brine is added as a coagulant based on these factors. Through a series of steps including curdling, vat expansion, vat turning, water extraction, pressing, and compression, the white tofu base is formed. It has moderate firmness, a compact structure, and good elasticity. The tofu slices are then deep-fried in oil at varying temperatures — they first expand and then set. The fried tofu has a golden color and a certain degree of crust and fluffiness. It is then stewed — first under high pressure to soften the tofu, followed by the gradual addition of various seasonings and natural spices. After low-pressure stewing and gel consolidation, the mixture is brought to a boil, removed from the pot, cooled, and finished. This braised dried tofu is commonly used as a cold dish in banquets and is also a popular street snack.