Both sweet and savory tofu brains are delicious.

Tofu brain can be made either sweet or savory, depending on personal taste. Sweet tofu brain is usually made with ingredients such as syrup, dates, coconut milk and peanuts for a soft, sticky and sweet taste, while salty tofu brain is usually made with ingredients such as soy sauce, chili oil, scallions and meat floss for a fresh, spicy taste.

The taste preferences of tofu brain vary from region to region and from people to people, and in some places, tofu brain is also added with a variety of flavors, such as sour, sweet and salty, to cater to a wider range of tastes. Therefore, whether it is sweet or salty tofu brain, you can choose to eat it according to your own taste preference.

Notes on making tofu brain

1, raw material selection: the raw material of tofu brain is soybeans, you should choose good quality, fresh soybeans, preferably non-GMO quality soybeans.

2, soaking: soak soybeans for 6-8 hours to soften them and absorb enough water, which is conducive to the production of tofu brain.

3, grinding: soaked soybeans into the soybean milk machine or stone mill grinding into fine soybean milk, pay attention to the concentration of soybean milk should be moderate, too thin or too thick will affect the taste.

4, cooking: put the ground soymilk into a pot and boil it, after boiling, continue to cook for 2-3 minutes, this can make the tofu brain more delicate.

5, coagulation: pour the boiled soybean milk into a bowl, add gypsum powder or seaweed powder and other coagulants, gently mix well, and then leave it to stand for about 20-30 minutes to let the tofu brain coagulate and mold.