Translations:Tofu/34/en

Contemporary tofu manufacturers may choose to use one or more of these coagulants since each plays a role in producing the desired texture in the finished tofu. Different textures result from different pore sizes and other microscopic features in the tofu produced using each coagulant. The coagulant mixture is dissolved in water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.