Tofu: Difference between revisions

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* '''[[Calcium sulfate]]''' ([[gypsum]]) ({{lang-zh|links=no|c=石膏|p=shígāo}}) – the traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself is tasteless. Also known as gypsum, calcium sulfate is quarried from geological deposits, and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous tofu with relatively high water content and soft texture.~~<ref name=":2" />~~ Use of this coagulant also makes tofu that is rich in [[calcium#Nutrition|calcium]]. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.

* '''[[Calcium sulfate]]''' ([[gypsum]]) ({{lang-zh|links=no|c=石膏|p=shígāo}}) – the traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself is tasteless. Also known as gypsum, calcium sulfate is quarried from geological deposits, and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous tofu with relatively high water content and soft texture. Use of this coagulant also makes tofu that is rich in [[calcium#Nutrition|calcium]]. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.

* '''Chloride-type nigari salts''' or '''lushui''' (Traditional: 鹵水, 滷水; Simplified: 卤水; Pinyin: lǔshuǐ) – [[Magnesium chloride]] and [[calcium chloride]]: Both of these salts are highly soluble in water and affect soy protein in the same way, whereas [[gypsum]] is only very slightly soluble in water and acts differently in soy protein precipitation, the basis of tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called ''[[nigari]]'', which consists primarily of [[magnesium chloride]], is produced from [[Sea water|seawater]] after the [[sodium chloride]] is removed and the water evaporated. Depending on its production method, ''nigari/Lushui'' may also contain small quantities of [[magnesium sulfate]] (Epsom salt), [[potassium chloride]], calcium chloride, and trace amounts of other naturally occurring salts. Although the term ''nigari'' is derived from ''nigai'', the Japanese word for "bitter", neither ''nigari'' nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is not found in seawater in significant quantities and therefore is not regarded as ''nigari''. It is used extensively in the United States due to its flavor and low cost. Fresh clean seawater itself can also be used as a coagulant.

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-* '''[[Calcium sulfate]]''' ([[gypsum]]) ({{lang-zh|links=no|c=石膏|p=shígāo}}) – the traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself is tasteless. Also known as gypsum, calcium sulfate is quarried from geological deposits, and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous tofu with relatively high water content and soft texture.<ref name=":2" /> Use of this coagulant also makes tofu that is rich in [[calcium#Nutrition|calcium]]. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.
+* '''[[Calcium sulfate]]''' ([[gypsum]]) ({{lang-zh|links=no|c=石膏|p=shígāo}}) – the traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself is tasteless. Also known as gypsum, calcium sulfate is quarried from geological deposits, and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous tofu with relatively high water content and soft texture. Use of this coagulant also makes tofu that is rich in [[calcium#Nutrition|calcium]]. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.
 * '''Chloride-type nigari salts''' or '''lushui''' (Traditional: 鹵水, 滷水; Simplified: 卤水; Pinyin: lǔshuǐ) – [[Magnesium chloride]] and [[calcium chloride]]: Both of these salts are highly soluble in water and affect soy protein in the same way, whereas [[gypsum]] is only very slightly soluble in water and acts differently in soy protein precipitation, the basis of tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called ''[[nigari]]'', which consists primarily of [[magnesium chloride]], is produced from [[Sea water|seawater]] after the [[sodium chloride]] is removed and the water evaporated. Depending on its production method, ''nigari/Lushui'' may also contain small quantities of [[magnesium sulfate]] (Epsom salt), [[potassium chloride]], calcium chloride, and trace amounts of other naturally occurring salts. Although the term ''nigari'' is derived from ''nigai'', the Japanese word for "bitter", neither ''nigari'' nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is not found in seawater in significant quantities and therefore is not regarded as ''nigari''. It is used extensively in the United States due to its flavor and low cost. Fresh clean seawater itself can also be used as a coagulant.