Many people eat tofu in winter, mainly for cooking, because the nutritional value of tofu is relatively high, which can supplement sufficient nutrition for the human body. What's the difference between tender tofu and old tofu? The preparation method of 1 is different: tender tofu is generally divided into south tofu and lactone tofu, while south tofu uses gypsum as coagulant and lactone tofu uses gluconolactone as coagulant. After the tender tofu is molded, it does not need to be squeezed, so the moisture will be better and the taste will be smoother. The old tofu mainly uses brine, that is, magnesium chloride as coagulant. The formed tofu needs to be squeezed to further drain the tofu, and the hardness of the old tofu is higher. 2 Different tastes: tender tofu is delicate and smooth, white in color, more similar to tofu in texture, fragile, and has a tender and smooth feeling of being ready to eat; The old tofu is more compact in texture, more solid in organization, a little yellow in color and more solid in taste. 3 Different nutritional values: tender tofu will have higher water content, rich in protein, vitamins and various mineral components, while old tofu will lose some nutritional components during the production process, but for gout patients, old tofu is more suitable for them. 4 Different cooking methods: Generally speaking, old tofu is suitable for cooking methods such as frying and stewing. Old tofu has less water and large pores, which is most suitable for absorbing the umami flavor of soup, and also helps to stabilize the form and is not fragile; Tender tofu is suitable for pursuing exquisite recipes, such as cold tofu, tofu soup, crab yellow tofu and so on. What's the difference between tender tofu and old tofu? That's all.