The difference between old tofu and young tofu are: different taste and texture, different production methods, different cooking methods and different nutritional value.

1, taste texture is different:

The old tofu texture is more compact, yellow color, not easy to break, the taste is more solid some; and tender tofu is delicate and smooth, the color is white, the texture is more close to the soybean flower, easy to crumble, the mouth is melted.

Tender tofu

2, different production methods:

Old tofu is the northern tofu, also known as "brine tofu", is the use of brine (magnesium chloride) as a coagulant, brine in the calcium and magnesium ions and soy protein combined with the coagulation reaction, so that the shape of the tofu. The tofu is shaped by the combination of calcium and magnesium ions in the brine and soy protein.

Tender tofu, on the other hand, is made by sterilizing soy milk at high temperatures, adding gluconolactone, and then sealing it in a box. Young tofu does not need to be pressed after it is formed, so it has a higher moisture content and is more tender.

Old tofu

3, different cooking methods:

Old tofu is suitable for pan-frying, deep-frying, smothering, stewing, and other cooking methods. Old tofu contains less water and has a large pore size, which makes it most suitable for absorbing the freshness of soups; whereas tender tofu is suitable for recipes pursuing a fine and tender texture, such as cold tofu, tofu custard, and crab roe tofu.

4, nutritional value is different:

Compared with the old tofu, tender tofu has a higher water content. And in terms of calcium content, tender tofu is a little lower than old tofu, and lactone tofu can be ignored.

Tofu is:

Tofu is a nutritious and time-honored ingredient, and the public's love of tofu has pushed the craft of tofu production forward and forward. The main production process of tofu one is the pulp, that is, soybeans into soybean milk; two is coagulation molding, that is, soybean milk in the heat and coagulant *** with the role of coagulation into a gel containing a lot of water, that is, tofu.