Qianye Tofu

Also Called

baiye tofu

Usage

as a culinary ingredient

Description

Although called “tofu” and resembling tofu in appearance, qianye tofu is not real tofu because it lacks the decisive step of tofu production - the coagulation of soy protein. While its raw material also includes soybeans, it is specifically made using soy protein isolate. Then, water, vegetable oil, starch, and other stabilizers, coagulants, or thickeners are added. The production process involves mixing, emulsification, seasoning, steaming, cooling, cutting, and quick freezing. Therefore, strictly speaking, qianye tofu belongs to the sub-category of soy protein foods under the broader umbrella of soyfoods, rather than being classified as tofu, which itself is another sub-category of soyfoods. The texture of qianye tofu is characterized by both smoothness and elasticity. Smoothness results from the use of a large amount of oil, with an oil content ratio as high as 60-70%; elasticity is achieved through the inclusion of starch and other coagulants and thickeners.