Processing technology: Lactone tofu is made of gluconic acid-δ-lactone as coagulant, with less protein loss and higher water content. However, tender tofu is produced by using gypsum liquid as coagulant, which has complex technology and low yield and is not easily absorbed by human body.

Taste and nutritional value: the texture of lactone tofu is compact and fragrant, but it may be a little sticky. However, tender tofu has light taste, tender texture, light taste, easy digestion and high nutritional value.