Oil tofu is a deep-fried form of tofu that is golden in color and easily absorbs soup, and is often used as an ingredient in soups. It has a high calorie content.

Oil tofu is rich in high quality protein, amino acids, unsaturated fatty acids and phospholipids, and is also high in iron and calcium. Compared with other soybean products, oil tofu is not easy to digest, often indigestion, gastrointestinal function is weak people eat with caution.

Fried tofu moldy can not eat. This situation if there is partial mold should be spoiled. There is bacterial growth and other toxins that can't be eaten.

It is recommended that the best discarded, avoid eating again, if it is very mild, no obvious odor can be considered after the high level of heating to eat some of the appropriate but should be should control can not be eaten more.

Extended information

Oil tofu preservation skills

1, oil tofu if uncooked, can be placed in the refrigerator to keep cold. However, it should not be refrigerated for too long, one night is better. In addition, if you want to extend the life value of the oil tofu, you can also take the following methods Oh.

2. Dry the tofu and put it in a plastic bag. The texture of the oil tofu that has been treated in this way is largely unaffected. If you can vacuum pack the dried oil tofu, the result may be even better.

3, because the oil tofu has no flavor, so you have to season the gravy to taste, and if it is baked, it will be drier, plus gravy taste better.

Baidu Encyclopedia - Oil Tofu