Thousand-page tofu is called Thousand-page tofu because it has many layers, has great toughness and elasticity, and can be cut into thin slices. In addition, thousands of pages of tofu are bean products, but they are not tofu and tofu products. Their raw materials, production technology, physical and chemical indicators, internal organizational structure, taste and nutritional components are essentially different from tofu.

Why is thousand-page tofu called thousand-page tofu?

Thousand-page tofu is a soybean protein product made of soybean protein isolate and water as the main raw materials, edible vegetable oil and starch as the auxiliary materials, with or without stabilizers, coagulants and thickeners, and then through all or part of the processes of chopping, emulsifying, seasoning, cooking, cooling, dicing or re-freezing.

Thousand-page tofu has super soup absorption ability, which can be boiled, fried, boiled, steamed, hot pot and so on. Thousand-page tofu can be used as a dish alone, as a main ingredient, auxiliary material, or as a seasoning.