The biggest difference between brine tofu and gypsum tofu is that the coagulant used is different, in addition to the two in the texture and flavor are also different according to the traditional method of production of tofu can be divided into brine tofu and gypsum tofu two categories, the biggest difference between the two is that the coagulant used is different, brine tofu is used to point of magnesium chloride, gypsum tofu is used to point of calcium sulfate system, in addition to both in the The taste and flavor are also different.

Different coagulants:

Brined tofu is made with crystallized magnesium chloride aqueous solution, also called salt brine tofu, because crystallized magnesium chloride aqueous solution is commonly known as salt brine. Gypsum tofu is made by pointing with calcium sulfate (gypsum) that has been converted into gypsum water.

In fact, in addition to brine and gypsum, gluconolactone and citric acid can be used to order tofu, but that's not what this article is about, so I won't go into that again.

The texture and flavor are different:

The texture of marinated tofu is on the firm side, and it feels firmer to eat because it contains less water. Marinated tofu tastes of soybean flavor, and the color looks white with a slight yellowish tinge. The texture of marinated tofu is coarse and old, commonly known as "old tofu" and "northern tofu".

The texture of gypsum tofu is more tender and smooth, much softer than marinated tofu, but the soy flavor is lighter because it contains more water. In terms of color, gypsum tofu is white, whiter than marinated tofu, commonly known as "tender tofu" and "southern tofu".

Different ways of eating:

The marinated tofu is rich in flavor and chewy, and is suitable for frying, deep-frying, stuffing, and stuffing.

Gypsum tofu is light in flavor, easy to break when cutting and stir-frying, and is suitable for mixing, braising, roasting, and making soups and soups