As one of the traditional foods in China, tofu has a long history. In the process of making tofu, there are two common ways to make it, namely brine tofu and gypsum tofu. Although they are both made from soy milk, their production process, taste, and use are different.
The method of making is different
The method of making brine tofu is relatively simple. First, the soybeans are soaked for a period of time and then ground into soy milk. Next, heat the soy milk to a boil, add seasonings such as salt and brine, then pour the soy milk into a container, cool and cut into cubes. The production of gypsum tofu requires the use of gypsum powder. First, soybeans are soaked and ground into soy milk, then stirred well with gypsum powder, added to soy milk, heated to boiling, and finally poured into a container, cooled and cut into cubes.
Differences in taste
The taste of brine tofu is relatively soft and has a certain elasticity. Its tofu cubes are white, delicate in texture, and delicious in taste, absorbing the flavor of the seasoning well. Whereas, gypsum tofu has a relatively hard taste and a looser texture. The tofu cubes are slightly yellow in color and have a mild taste, which needs to be combined with other ingredients or seasonings to enhance the texture and taste.
Contrast of features
Protein content: Brine tofu is relatively fluffy and has a high water content, so the protein content is relatively low. Gypsum tofu, on the other hand, is firmer and has a lower water content, so it has a relatively high protein content.
Nutritional value: Brine tofu is rich in nutrients such as vitamin B and vitamin E. Gypsum tofu is rich in minerals such as calcium, phosphorus, and magnesium, which are beneficial for bone health.
Culinary uses: Brine tofu is widely used in dishes such as cold salad, hot pot and soup, and can absorb the flavor of seasonings well. Gypsum tofu, on the other hand, is suitable for boiling, stewing and other cooking methods, which can better maintain the shape and texture of the tofu.
The range of applications is different
Due to its soft taste and good flavor absorption, brine tofu is suitable for cold dressing, stir-frying, hot pot and other cooking methods. It is able to fully absorb the flavor of the spice and make the dish more delicious. Gypsum tofu, on the other hand, is suitable for cooking methods such as stewed soup, braised soup, and stir-fry. Due to its harder texture, it is able to better maintain the shape and texture of tofu, adding depth to the dish.
There are obvious differences between brine tofu and gypsum tofu in terms of production methods, taste, characteristics and application range. Brine tofu is soft and elastic, making it suitable for dishes such as cold salads and hot pots. Gypsum tofu is relatively firm, suitable for stewed soup, braised and other dishes. When choosing to use, you can choose according to your personal taste and dish needs. Whether it is brine tofu or gypsum tofu, it is a rich and diverse tofu product that adds deliciousness and nutrition to our table.