The coagulants used in lactone tofu and tender tofu are different. Most lactone tofu uses gluconolactone as coagulants, that is, heating gluconic acid in water to coagulate protein; The coagulant of tender tofu is gypsum liquid, and gypsum contains calcium sulfate, which has low solubility in water, so gypsum tofu has higher water content and softer texture than brine tofu.

2, the output is different

Lactone tofu can reduce the loss of protein, improve the water retention rate and greatly increase the yield; However, tender tofu has low yield because of its complicated technology;

3, the shelf life is different

Lactone tofu can be stored for about five days after high temperature sterilization; The tender tofu needs to be refrigerated for no more than two days;

4, the taste is different

Lactone tofu has a delicate and smooth taste and good gloss, and is suitable for making braised tofu, iron plate tofu, mapo tofu, crucian bean curd soup and other dishes. The taste of tender tofu is more tough and chewy than that of inner fat tofu. Suitable for making cold tender tofu, steamed eggs with tofu and shrimp, tofu with meat sauce and other dishes.