Non-toxic whether it is brine tofu or gypsum tofu, it is safe as long as it is made normally. Because tofu is a chemical change, brine itself is toxic, because it is a mixture of magnesium chloride, sodium chloride and magnesium sulfate. However, in the process of ordering tofu, chlorine replaced the calcium ion in soybean milk, and the salt water itself is no longer salt water, so it is not toxic. Of course, chemical changes also have some problems. There will be more parties. Too much salt water will really make tofu toxic because of incomplete reaction. But if you add too much salt water, tofu will turn black and even fools will not eat it. The white tofu you saw must have been completely reflected by salt water. There is an old saying that "bitter water makes tofu"-gypsum is calcium sulfate. It is worth mentioning that gypsum itself can be used as medicine, but it cannot be eaten. When soybean milk coagulates, it changes chemically like gypsum.
The difference between brine point and gypsum point is not the harm to human body, but the taste. Tofu with plaster will put more water in tofu, which will make tofu contain more water. This kind of tofu tastes fresh and tender, but it tastes light and not delicious, but it doesn't taste good if there is too much water, so now some businesses use plasters to make more money.
The quantity of tofu is also a key knowledge, so it is said that "there are three difficulties in the world, so it is very small to do one thing, strike while the iron is hot and make tofu". Even if you eat it every day, you won't have any problems, at least less harm to human body than junk food such as instant noodles and sausages and many food additives.