I think it depends on what the dish is, generally speaking if you blanch the tofu in water, it will make the tofu a little easier to mold. And this method for my family is some can apply, but some tofu dishes are not applicable. So I think you need to use different practices to make different dishes, so now I'll talk about this practice

I think the blanching of tofu

Generally I blanch the tofu when I make tofu, but also to keep the shape of the tofu itself. For example, when I fry cubes of tofu, I need to blanch the tofu after cutting it, and adding a pinch of salt will increase the toughness of the tofu so that it won't break the skin easily during the frying process, and the tofu will look better when it's done. And first add a little salt can make the tofu more to join the back of the salty taste, so that the flavor will be more fragrant.

Tofu blanching practice:

First of all, we will cut the tofu into small pieces, it is recommended that we cut a slightly larger block, so that the fried tofu can come out of a layer of golden crispy shell, so that the pan-fried tofu is also made more fragrant.

Cut the block of tofu we will put the tofu into the water to blanch, first in the water with a little salt, and then blanch to the tofu seven or eight minutes cooked on it.

The next step is to dip the tofu in a layer of egg wash, so that the tofu will be more tender and more flavorful. Then we add a small amount of cooking oil to the pan and when the oil gets hot, put the tofu in the pan with the egg wash and fry the tofu pieces slowly over low heat.

Add some oyster sauce to the pan to enhance the flavor, and then use thirteen spices and a little soy sauce, chicken broth to make the fried tofu taste more delicious, because there is a layer of egg liquid, you can fry the tofu for a little while longer, frying until both sides of the golden brown on it.

If the tofu is to be made a little crumbly, soft and tender and still rotten a little bit, this can not be fried tofu. For example

My family loves to eat Mapo Tofu over rice, mixing Mapo Tofu and rice together and then eating it in one big bite, in which case we need to use slightly finely chopped tofu, so there's no need to blanch it that way. The tofu should also be stirred and pushed a little while you are doing it so that it becomes slightly crumbled and more flavorful, so that it tastes

I think it tastes even better than block tofu.

I'll tell you how to make mapo tofu without blanching the tofu:

First of all, cut the tofu into small pieces, here to do it and fried tofu is not the same, cut the tofu into a centimeter or so of the small pieces, so that out of the more fragrant.

Then prepare some meat filling, preferably fat and lean pork filling to do out of the better taste, then you can add cooking oil in the pot first put some onion ginger and garlic stir-fry flavor, add some pepper, anise and other ingredients as seasoning, first pork stir-fry out of the flavor.

Cut the tofu directly into the first and pork mixture fully mixed with some oyster sauce, thirteen spices and small chili peppers and hot sauce and other ingredients to stir-fry, made out of the sizzling and also soft and crumbly tender Ma Po Tofu, directly to the rice. The family smell is a numb and spicy feeling, but also the aroma of people drooling.

Summary

The above is what I wrote about whether the tofu need to blanch the answer, I think according to the different methods of making tofu choose whether to blanch, is what we need to consider.