The differences between bile water tofu, gypsum tofu and inner fat tofu are as follows:

1. Different coagulants: bile water tofu uses brine or acidic slurry as coagulant, gypsum tofu uses gypsum as coagulant, and inner fat tofu uses glucono-δ-lactone as coagulant.

2. Different regions: bile water tofu is mostly found in the northern region of China, gypsum tofu is mostly found in the south of China, and inner fat tofu is mostly found in Japan.

3, different tastes: bile water tofu solidified tofu flower less water content, texture hard, moisture content in 85% to 88%, but because of less water content, so the tofu flavor is stronger, the texture is tougher, but also easier to cook; gypsum tofu solidified tofu flower higher water content and the texture of the tender texture, moisture content of 90% or so; the texture of the inner fat tofu is obviously more than the northern tofu and the south of the tofu tender and delicate. The texture of the inner fat tofu is significantly more tender and delicate than that of the northern and southern tofu.

Extended information:

Tofu's geographic distinction:

Traditional tofu has a north-south tofu distinction, mainly due to the difference in coagulants added in the production. .

South tofu with gypsum point system, because the solidified tofu flower has a higher water content and tender texture, moisture content of about 90%; North tofu with brine or sour paste point system, solidified tofu flower has less water content, the texture of the South tofu is older, the water content of about 85%, but due to less water, so the tofu flavor is stronger, tougher texture, but also easier to cook.

There is also the addition of glucono-δ-lactone, called lactone tofu. This is a new type of coagulant, which improves yield and product quality and reduces environmental pollution compared to the traditional preparation method. The Japanese name is "silken tofu", and the texture is significantly more tender and delicate than that of northern and southern tofu.