Puning Pressed Tofu

Place of Origin

Puning, Jieyang, Guangdong, China

Description

Puning pressed tofu, not subjected to marinating, essentially belongs to plain pressed tofu. However, typically consumed after deep frying, Puning pressed tofu always presents a golden, crispy exterior, beneath which lies tender, pristine white tofu.

Technical Aspects

Pressed tofu is typically made by further extracting water from tofu. However, Puning pressed tofu is different in that it is made by adding sweet potato flour to tender tofu. The purpose of adding sweet potato flour is to stabilize the structure through the action of starch, obtaining an elastic texture. This process is similar to the production of soy-free “tofu” such as mafu. However, because soybeans are still used, it retains the unique soy aroma of tofu. It’s fair to say that Puning pressed tofu is a midpoint that combines the characteristics of tofu and soy-free “tofu”, incorporating the best of both.