What is the difference between brine tofu and gypsum tofu? Which is better, brine tofu or gypsum tofu?

We all know that tofu is a food made from soybeans. It is rich in protein, minerals and other trace elements. It tastes smooth and delicious, and many people like to eat it. There are two kinds of tofu, one is brine tofu and the other is gypsum tofu. So which one is better, brine tofu or gypsum tofu? Let's take a closer look!

Which is better, brine tofu or gypsum tofu?

The way to eat tofu pudding is different in the north and south, and the tofu is also different in the north and south. Why is brine tofu also called northern tofu? Because the tofu in the north is basically brine tofu, while gypsum tofu is more popular in the south. This is because different production processes have led to different eating habits. Which tofu is more delicious? Northern tofu has a thick texture, while southern tofu is tender and smooth, each has its own merits.

In addition to the different tastes, the content of nutritional protein, calcium and magnesium in brine tofu and gypsum tofu is also different. The content of nutrients in brine tofu made by traditional technology is higher. There are many foods on the market that are not pure soy products, such as fish tofu, Chiba tofu, Japanese tofu, etc. They are not authentic soy products, and they are not even related to tofu. They just look a bit similar. This so-called tofu must be eaten less.

How to distinguish between brine tofu and gypsum tofu

It is very easy to distinguish between brine tofu and gypsum tofu. The surface of brine tofu looks rough, the color is slightly yellow, and there are a few uneven holes on the cut surface. It will not shake when held in the hand, and it is not easy to break when put into a plastic bag. Gypsum tofu looks very smooth and tender, the color is white, there are no holes on the cut surface, and it will shake when held in the hand. In order to avoid breaking, most gypsum tofu are packed in boxes.

The water content of brine tofu is lower than that of gypsum tofu, so it is also called old tofu and northern tofu. The beany flavor of brine tofu is stronger than that of gypsum tofu, and the texture is more flexible. It is suitable for alkali, frying, stewing, baking, braising, etc. The more representative delicacies of brine tofu include: home-cooked braised tofu, pot-sticked tofu, crispy tofu, cabbage stewed tofu and tofu dumplings.

The water content of gypsum tofu reaches 90%, and it is also called tender tofu and southern tofu. Gypsum tofu has a very tender taste, but the tofu flavor is relatively light. It is generally used for cold dishes and soups, such as preserved egg tofu, West Lake beef soup and appetizer soup, in which the tofu used is tender tofu.

What dishes are suitable for brine tofu and gypsum tofu?

Braised tofu has a slightly bitter taste and tastes slightly bitter. The tofu has a slightly old texture and is suitable for dishes that require heavy flavors, such as Mapo tofu. It is also more suitable for dishes that require long-lasting cooking, such as stewed fish. This kind of tofu is generally not easy to break, and because of the slightly bitter taste combined with heavy-flavor seasoning, it has a special flavor. People who like it will like it very much, but people who don’t like it will dislike it very much.

Compared with brine tofu, gypsum tofu does not have that slightly bitter taste, but it has a slightly sour taste. Mixed with the special taste of beans, it is more suitable for clearing the mouth, cold salad or soup, hot pot, etc. It is also more suitable for children to eat, because it does not have a particularly strange taste and children can easily accept it.