"Old" and "tender" are determined by water content. The higher the water content, the more tender it is. In addition to the solid content before solidification (of course, 100% minus water content), it also has a great relationship with the type and dosage of coagulant. For example, solidification initiated by calcium ions, if the solid content is low, it will automatically form old ones and some water will seep out. Using gluconolactone as coagulant, it can be completely solidified at low solid content. Tofu brain should be tender, and one way I know is to add some starch so that it can be completely solidified when the solid content is low. Practically speaking, experience is very important. . .

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