How to choose tofu

Tofu varieties are also varied, in addition to the traditional northern tofu, southern tofu, in recent years, there are also many "technical" tofu, such as lactone tofu, cottonwood tofu, silk tofu, and even bright red strawberry tofu, turquoise vegetable juice tofu, as well as the addition of peanuts into the nutritional tofu.

　　Nutrition varies from tofu to tofu. Traditional Chinese tofu is made by soaking soybeans in water, softening them, grinding them into soymilk, and then "brining" them with salt brine or gypsum to coalesce the dispersed protein clusters in the soymilk. The main types of tofu on the market are northern tofu, southern tofu, lactone tofu, and "fake tofu".

How to choose tofu

　　Northern tofu. Also known as old tofu, it is generally made with salt brine (magnesium chloride) and is characterized by its hardness, toughness, low water content, "coarse" texture, slightly sweet and slightly bitter taste, but the highest protein content, suitable for frying, deep-frying, and stuffing. Despite its bitter taste, northern tofu has a higher magnesium and calcium content and can help to reduce blood pressure and vascular tension, preventing cardiovascular disease, as well as strengthening bones and teeth.

　　Southern Tofu. Also known as tender tofu, soft tofu, usually made with gypsum (calcium sulfate), is characterized by its tender texture, elasticity, high water content, sweet and fresh taste, and protein content of more than 5%. It is suitable for mixing, stir-frying, braising, blanching, roasting, and making soup.

　　Lactone Tofu. The old generation of brine and gypsum is abandoned and lactone gluconate is used as a coagulant, with substances such as seaweed sugar and vegetable gum added to retain water. Although delicate in texture and tender in taste, it is not as nutritious as traditional tofu. This is because, for one thing, the soy content is less and there is no tofu taste; for another, the calcium and magnesium in tofu mainly come from gypsum and brine, while gluconolactone coagulant contains neither calcium nor magnesium, thus reducing the nutritional value.

　　"Fake tofu". There are many other "fancy tofu" on the market today: Japanese tofu, almond tofu, milk tofu, egg tofu, and so on. Although they are all called "tofu", they all look moist and white and taste smooth, but they have nothing to do with tofu. The reason is that these "tofu foods" are not made from soybeans at all. Japanese tofu, for example, is actually a colloidal solution made from eggs.

How should I choose tofu?

　　Firstly, tofu should be slightly yellow in color, if it is too white, bleach may have been added and should not be purchased.

　　Secondly, well-boxed lactone tofu has no gaps in the box, a flat surface, no bubbles, no water, no wobbling when held in the hand and shaken, and a little bean aroma can be smelled when the box is opened.

　　Thirdly, as tofu is a high protein food, it is easy to spoil, so it is best to buy from premises with good refrigeration facilities.

　　Fourthly, tofu should be soaked in water, refrigerated immediately after purchase, removed before cooking, and consumed within 4 hours to maintain a fresh taste.