Tofu is one of the traditional Chinese foods, and brine tofu and gypsum tofu are two common tofu products. There are significant differences in how they are made, how they taste, how they look, and how they are nutritious.
How to make it:
Brine tofu: Salt brine (magnesium chloride) is used as a coagulant.
Gypsum Tofu: Calcium sulfate (gypsum) is used as a coagulant.
Taste and appearance
Brine tofu: The taste is tough, the texture is hard, the water content is less, the color is slightly yellowish, and the texture is coarse and old.
Gypsum tofu: Delicate taste, smooth texture, high water content, white color.
Uses:
Brine tofu: It is suitable for pan-frying, frying, stuffing and stuffing.
Gypsum tofu: suitable for mixing, stewing, roasting, making soups and soups.
Nutrition facts
Brine tofu: It is rich in protein, vitamins, calcium, magnesium and other trace elements, of which the content of calcium and magnesium is relatively high.
Gypsum tofu: It is also rich in protein, vitamins, calcium, phosphorus, iron and other nutrients, but the content of trace elements is slightly lower than that of brine tofu.
Precautions
Although both types of tofu are rich in nutrients, excessive consumption may lead to an increase in sodium levels in the body, increasing the risk of high blood pressure. Therefore, eating tofu in moderation is good for your health.
There are obvious differences between brine tofu and gypsum tofu in terms of production methods, taste, uses and nutrients. Choosing the right type of tofu and paying attention to the right amount of tofu can help you maintain a healthy diet.