Molten Tofu

Also Called

bāojiāng dòufù, bàojiāng dòufù, coated tofu

Usage

as an ingredient for grilling or deep-frying

Description

Molten tofu refers to firm tofu that has been soaked in a sodium bicarbonate solution. Sodium bicarbonate, composed of bicarbonate ions (HCO3-) and sodium ions (Na+), creates an alkaline environment when dissolved in water. This solution effectively breaks down the framework of tofu - the coagulated soybean protein - laying the foundation for the molten effect during cooking. While the tofu is cooking, the surface, having been dried beforehand, quickly forms a crispy crust at high temperatures. However, simultaneously, a completely different reaction is occurring inside the tofu: firstly, the internal structure, mostly dissolved during soaking, is difficult to form; secondly, the sodium bicarbonate solution absorbed during soaking process accelerates its reaction rate at high temperatures. As a result, the interior of the tofu runs like lava, ultimately achieving a texture comparable to molten chocolate cake.