How to identify tofu adulterated with gypsum.

Ladies, you need a keen eye to choose delicious, clean tofu that's free from gypsum!

Tofu is a familiar and popular food because it is soft, smooth, and refreshing, and can be prepared in many delicious ways.

Dr. Lam Van Man, Head of the Research, Development and Technology Transfer Department, stated that traditionally, tofu is made by pressing the tofu into molds, using vinegar or fermenting the tofu itself to create a curd. However, this method results in very little curd. Therefore, to increase profits, some tofu makers add gypsum to the cooking pot. This makes the curd rise to the surface faster, potentially doubling the amount of curd obtained.

Tofu is a familiar and popular dish because it is soft, smooth, and refreshing, and can be prepared in many delicious ways (Image: Internet).

However, if the amount of gypsum exceeds the permitted level or if the gypsum is not pure and contains impurities, it will negatively affect the health of those who consume it.

Tofu adulterated with gypsum usually has the following characteristics:

- Tofu that contains a lot of gypsum often has a slightly bitter taste. When you hold it, you'll feel that the tofu is quite heavy.

- Tofu containing gypsum is usually yellower; the yellower it is, the more gypsum it contains, and the firmer and more solid it is compared to regular fresh tofu.

To avoid buying tofu containing gypsum, you shouldn't buy pre-fried tofu from the market because it's difficult to distinguish whether it contains gypsum or not.

Therefore, when buying, women should note that they should only choose clean tofu that meets the following criteria:

- Good, clean tofu is always off-white in color and very soft.

- Safe tofu will have a fragrant aroma and the characteristic rich, creamy taste of soybeans.

Safe tofu will have a fragrant aroma and the characteristic rich flavor of soybeans (Image: Internet)

Note that freshly made tofu should be used on the same day it is purchased; if needed, it should only be stored in the refrigerator for 2-3 days.

Sisters can also make tofu at home, which is both delicious and clean, without worrying about it containing gypsum.

Ingredient:

- 250g dried soybeans
- 1.2 liters of water
- Mix 20ml vinegar, 20ml lemon juice, 20g salt, and 100ml cold water in a bowl.

Perform:

- Wash the soybeans thoroughly and soak them overnight. Then rinse them well with cold water (you can squeeze out the hulls if you like). Put the soybeans along with the water mentioned above into a blender and blend until smooth.

- Place the mixture (step 1) in a thin cloth and squeeze out the liquid. Pour the soybean milk into a pot and boil for 20-25 minutes over medium heat. Then add the vinegar, lemon juice, and salt, stir well, and cook for 5-7 minutes until the soybeans coagulate into small clumps. Turn off the heat and let it cool slightly.

- Spread a thin piece of cloth over a small basket, then scoop the soybean pieces into it and wrap it up.

- Place a heavy object on top of the tofu for a few hours to drain out the water and allow the tofu to solidify. The weight of the object will determine whether the tofu is firm or soft. If you prefer soft tofu, don't use an object that's too heavy.

According to Giaoducthoidai