Types of tofu include: marinated tofu, gypsum tofu, lactone tofu, and Japanese tofu.

1. Brined Tofu

Brined Tofu is made by adding brine as a coagulant during the processing of tofu so that the calcium and magnesium ions in the brine combine with the soybean protein in a coagulation reaction to mold the tofu. Brine tofu is harder and rougher in texture, but has a high calcium content and a good calcium supplement.

2. Gypsum tofu

Gypsum tofu is made with gypsum as a coagulant to make soy protein coagulate. Gypsum contains calcium sulfate, which has a low solubility in water, so gypsum tofu has a higher water content than marinated tofu, and a softer texture with a softer, more tender taste, but not as much calcium as marinated tofu.

3. Lactone tofu

Lactone tofu uses gluconolactone as a coagulant. While lactone tofu has the highest water content, it only gets its calcium from itself, making it the lowest of the three. However, it has a soft texture and a more delicate and tender taste than gypsum tofu.

4. Japanese Tofu

Japanese tofu, also known as egg tofu, tamago tofu, and egg yu jing, has a texture similar to tofu. It takes eggs as the main raw material, supplemented by pure water, vegetable protein, natural flavorings, etc., refined by scientific formulas, with the smoothness and tenderness of tofu, eggs of delicious aroma, with its high quality, delicious, nutritious, healthy, convenient and value for money in the consumers enjoy a good reputation.

Selecting different flavor seasonings, it can also produce a variety of flavors such as hemp, spicy, sour, sweet and so on.