The first kind of tofu is to add gypsum powder as its coagulant, which is more common in southern China. The solidified tofu flower tastes tender because of its high water content, and the water content of this kind of tofu is generally around 9%.

2. North Tofu

This kind of tofu is made from bittern or sour paste, which is more common in the north. The solidified tofu flower is harder in texture and tastes harder because of its low water content, and its water content is between 85% and 88%. Although it tastes harder, it has a strong fragrance and is delicious when cooked because of its low water content.

3. Lactone tofu

This kind is added with gluconic acid-δ-lactone, also known as lactone tofu. This is a new coagulant. Compared with the traditional preparation method, it improves the yield and product quality, and the texture is obviously smoother and more delicate than that of north tofu and south tofu.