Tofu can be said to be a traditional ingredient in my country. It can be traced back to the Han Dynasty. Although the tofu at that time was very different from the current one, after all, it has been so long, and the tofu at that time It's not that delicious. It has evolved slowly over the years. So do you know how to distinguish between southern tofu and northern tofu?

Braised tofu

What people often call "Northern tofu" and "Old tofu" are actually braised tofu. The color is white with yellow, hard and tough, and the taste is "rough" and slightly bitter.

The brine mentioned here is a by-product of sea salt, has a bitter taste, and its main components are magnesium chloride, calcium sulfate, etc., which can cause the protein of tofu to condense into a gel.

Because the water content in braised tofu is low, the taste will naturally appear "old". However, due to these characteristics, braised tofu is very suitable for frying, deep-frying, stuffing, etc., and is not as fragile as southern tofu.

Southern tofu

Southern tofu is gypsum tofu. It is white in color and has a fine texture. It is more beautiful than the pitted northern tofu.

Since the forming agent is gypsum liquid, the water content of northern tofu is significantly higher than that of southern tofu, and it is also more fragile. It is not suitable for frying, but is suitable for mixing, making soup, making soup, etc.

It’s actually quite easy to tell the difference. Northern tofu is relatively tougher, while southern tofu is whiter and tender!

What about egg tofu?

Egg tofu is also called Japanese tofu and Tamagotofu. Its main material is eggs. It is "egg tofu" made by solidifying eggs into a colloidal solution. The beans used are mainly soybean flour. Compared with southern tofu, which is tender tofu made with gypsum liquid, egg tofu is more tender and brittle, and has more of an egg custard flavor.

So which kind of tofu do you prefer?