Tag: Tofu making

Tofu, a versatile staple in many cuisines, is created using a coagulant to transform soy milk into solid curds, but is gypsum in all tofu? The answer is no, as several different agents can be used to create varying textures and nutritional profiles.

Over 90% of all tofu produced worldwide is coagulated using a salt-based agent, with calcium coagulant for tofu being one of the most widely used types. These calcium salts are added to heated soy milk to form the curds, which are then pressed into the familiar blocks of tofu, profoundly impacting its final texture and nutritional value.

Tofu production is a craft with roots tracing back over 2,000 years in China, originating during the Han dynasty. The fascinating transformation of how soybeans turn into tofu is a culinary art that results in a versatile, protein-rich food source enjoyed worldwide.