1, taste texture different

The two intuitively, the texture of the old tofu is more compact, the organization is more solid, the color is yellow, not easy to crumble, the taste is more solid, while the tender tofu is delicate and smooth, the color is white, the texture is more close to the soybean flower, easy to crumble, the texture of the taste of the melt in the mouth of the tenderness of the feeling.

2, different production methods

The main difference is that the point of the tofu materials are different. South tofu with gypsum point system, because the solidified tofu flower has a high water content and tender texture, moisture content of about 90%; North tofu with brine or sour paste point system, solidified tofu flower has less water content, the texture of the South tofu is older, the water content of about 85%, but due to the less water content, so the tofu flavor is stronger, the texture is tougher, and it is also easier to cook.

The old tofu is the northern tofu, also known as "brine tofu" is used brine (magnesium chloride) as a coagulant, brine in the calcium and magnesium ions and soy protein combination of coagulation reaction, so that the tofu shape.

Old tofu in the point of tofu molding, but also with the tofu pressure tofu method of pressing, pressing about 30 minutes, in order to make the tofu further drainage, in order to achieve the quality of the provisions of the product firm and elastic. So the old tofu is harder and rougher texture.

And the tender tofu is divided into two kinds, one is the southern tofu one is the lactone tofu.

Nanfu uses gypsum as a coagulant, which is why it is also called "gypsum tofu". The chemical composition of gypsum is calcium sulfate, which has a low solubility and a slower coagulation rate than brine.

Lactone tofu uses something called "gluconolactone" as a coagulant, or "silken tofu," as it is known in Japan. Gluconolactone-induced coagulation is slow, so you can sterilize the soy milk at high temperatures, add gluconolactone, and then seal it in a box. This gives you tofu that has a far longer shelf life than the other two types of tofu.

Tender tofuTender tofu does not need to be pressed after molding. Therefore, tender tofu contains higher moisture and has a more delicate flavor.

3, nutrition is different

Compared with the old tofu, tender tofu has a higher water content, to the same weight, the content of nutrients is "north tofu & gt; south tofu & gt; lactone tofu", especially calcium, south tofu with the same weight of milk, and north tofu and even But also a little higher, and lactone tofu can be ignored. North tofu is because of water oozing loss of some of the nutrients dissolved in water, but the purines in soy milk will also be removed with the oozing of these water, which is good for gout patients.

Generally speaking, the old tofu is suitable for frying and stewing cooking methods, the old tofu contains less water, pore size, the most suitable for absorbing the fresh flavor of the soup, but also help to stabilize the form, not easy to break.

Young tofu, on the other hand, is suitable for recipes that seek a tender texture, such as cold tofu, tofu soup, and crab roe tofu.

How to control old and young tofu

"Old" and "young" are determined by water content. The higher the water content, the more tender it is. In addition to the solid content before coagulation (of course, 100% minus the water content), it has more to do with the type of coagulant and the amount of coagulant used.

Like the coagulation triggered by calcium ions, if the solid content is low, it will automatically form an "older" one and leach out some water. By using gluconolactone as a coagulant, it is possible to coagulate all the way to a lower solids content.

Tofu brains should be more tender, add some starch, and it will solidify all the way down at a lower solids content.

References

Tofu Baidu Encyclopedia