Water temperature control
Using warm water at 40-50℃ is the best choice. If the water temperature is too high, it will destroy the nutrition and taste of the bean curd sticks, and if the water temperature is too low, the soaking time will be too long. You can test the water temperature with your hand. If your hand can hold for 10 seconds without moving, the water temperature is about 50℃.
Add salt or white vinegar
Adding a small spoonful of salt or a few drops of white vinegar to warm water can speed up the absorption of water by the bean curd sticks and make them soften faster. Salt can also sterilize and disinfect, while white vinegar can soften the bean curd sticks and improve the taste.
Fully soak
Break the bean curd sticks into small pieces to increase the contact area and ensure that they are completely immersed in water. You can use a plate or heavy object to press down the bean curd sticks to prevent them from floating and causing uneven soaking.
Time control
The soaking time is generally 15-20 minutes, and the bean curd sticks can be turned over during this period to ensure even soaking. Thicker bean curd sticks may take a little longer, but not too long to avoid being too soft.
Microwave assisted method
If time is tight, you can put the yuba in a microwave-safe container, add appropriate amount of water, heat on high heat for 2-3 minutes, and then soak for 5-10 minutes.