When making Mapo tofu, both tender tofu and old tofu can be used, but tender tofu is used more. Because tender tofu tastes good, it tastes smooth and easily breaks when cooked. Mapo tofu made of old tofu has a good taste and can be kept intact, but its taste is not as good as tender tofu. Tender tofu is used in the south, and old tofu is used in the north.

It's good to make authentic Mapo tofu, because tofu must be fried and thickened with soup. If you buy tender tofu, you need to cook it in water, otherwise it won't explode, and the made Mapo tofu is not delicious. Tender tofu is very perishable and affects the senses.

Traditional Mapo tofu uses old tofu, which tastes more fragrant. Now tender tofu is thin, white and smooth, which can better reflect the freshness of dishes, so tender tofu is often used.

The difference between tender tofu and old tofu;

Old tofu is north tofu, and tender tofu is south tofu. South tofu, also known as gypsum tofu, is made of gypsum liquid, soft and delicate. North tofu, also known as brine tofu, as its name implies, its molding agent is brine, which is more compact than south tofu and its section is not as smooth as south tofu.

With the enrichment of the food market, there are many new types of tofu to choose from. There is a knack for choosing tofu. High-quality tofu is cut neatly without impurities, and tofu itself is elastic. And inferior tofu, with irregular cross section, sometimes embedded with impurities, is easy to break and sticky on the surface.

North tofu or North tofu, also known as old tofu and hard tofu. Tofu made with brine as coagulant has stronger hardness, elasticity and toughness, lower water content, generally between 80% and 85%, and more fragrant taste.