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Tofu made with gypsum tends to be firmer and heavier than traditional tofu. Eating too much of this type of tofu can be harmful to your health.
Tofu is a nutritious, cheap food, widely sold in markets and supermarkets. From this simple ingredient, you can make countless different attractive dishes such as fried tofu, tofu with tomato sauce, tofu stuffed with meat...
Tofu is made from the main ingredient of soybeans and some other ingredients.
Associate Professor, Dr. Nguyen Van Suc, Head of the Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technical Education, said that gypsum is a substance that has the effect of solidifying quickly and easily, so it is often used in the production of tofu. Traditionally made tofu, to create precipitation, pressing the tofu into a mold, can use vinegar or use the tofu itself to ferment. However, the amount of precipitated tofu made in this traditional way is very small. Meanwhile, if gypsum is used, the tofu skin will float faster, the amount of tofu skin collected can be more than doubled.
Assoc. Prof. Suc said that gypsum can be used in food processing if it is of high purity. In addition, using it in the allowed amount also has the effect of supplementing calcium. However, the type of gypsum used in food is much more expensive than industrial gypsum.
Gypsum used in industry is mainly composed of impure calcium sulfate, containing many impurities such as lead, cadmium... which are very harmful to health. In addition, consuming a large amount of gypsum will affect the digestive system. Using tofu containing a large amount of gypsum can cause kidney disease.
According to a person with many years of experience making tofu in Hanoi, sharing on VietNamNet, making tofu does not require gypsum at all but can use traditional methods such as using vinegar or the sour water from the previous tofu making. However, for profit, many tofu makers have used gypsum in the production process.
A good piece of tofu will be ivory white and very soft. Safe tofu has a fragrant, fatty taste typical of soybeans, feeling like eating hot soy milk.
When buying tofu, people need to carefully observe the color, taste, weight, and elasticity of the tofu.
About color
Pay attention to the sides of the tofu. If the tofu is hard, it will turn yellow when exposed to air. The more yellow the tofu is, the more likely it is to contain gypsum (unless it is tofu soaked in turmeric).
Taste of tofu
Tofu containing a lot of gypsum often has a slightly bitter taste. If you add too much flour, it will feel hard and heavy to the touch.
Avoid beans that have a strange fatty taste or a strong aroma because they may be the result of additives.
The weight and elasticity of tofu
Tofu made with gypsum tends to be heavier than tofu made using the traditional method. The more gypsum used, the firmer and heavier the tofu will be.
You should not buy pre-fried tofu in the market because it is difficult to distinguish whether the tofu contains gypsum or not. In addition, pre-fried tofu often uses unsafe frying oil, which can be reused many times, which is not good for your health.
By Family
