Lactone tofu is usually sold in supermarkets.

Lactone tofu, tofu produced with gluconic acid-δ-lactone as coagulant. It changed the traditional method of making tofu with brine, reduced the loss of protein, and improved the water retention rate of tofu, which was nearly 1 times higher than the conventional method. Tofu is tender, shiny, delicious, clean and hygienic. The soaking time depends on the quality, water content, season and room temperature of soybean.