All tofus have a coagulant as the third main ingredient (next to mashed & cooked soybeans and water). In fact, the choice of the coagulant affects the quality and taste. Most industrial tofus that you get in supermarkets nowadays are made with calcium sulfate (= #gypsum!) or #magnesium chloride. In my opinion, tofus made with gypsum taste a bit bland. (Well, you might say, all tofus are bland -- which is of course true and OK, since tofu's most important function is to 'soak up' spices.) However, I think that tofu made with magnesium just tastes better! The traditional coagulant is nigari (also called bittern = bitter salt), mostly contains magnesium and other salts.

#tofu #coagulants