How to distinguish between clean and contaminated tofu

(Baonghean.vn) - Tofu is a favorite dish for many because it is refreshing and can be used to prepare many delicious dishes. However, not everyone knows how to distinguish between clean and contaminated tofu.

"Horrific tofu production facility discovered near Vinh train station."

Normally, pure tofu is made from soybeans. Tofu makers use vinegar or sour water during the fermentation process to cause the soybeans to curdle into a film, which is then poured into molds to make the finished product.

Beans that look dark yellow like turmeric should be handled with caution: Photo: Internet

However, nowadays many production facilities use gypsum in the tofu-making process to make the finished product look more appealing, whiter, and last longer.

As we know, industrial gypsum is mainly composed of impure calcium sulfate containing many impurities, including heavy metals such as lead (Pb) and cadmium (Cd), which are very harmful to health.

On the other hand, when large amounts of gypsum enter the body, the digestive system is affected as the gypsum adheres to the intestinal walls, causing digestive disorders. Consuming tofu containing high levels of gypsum can lead to kidney problems.

Not only during processing, but if tofu is not properly preserved, regardless of whether the technology used is clean or dirty, it will lead to fungal and bacterial contamination, which is harmful to the health of consumers.

How to distinguish between clean and contaminated tofu:

Bean curd cover

If you look at the appearance of the tofu, tofu containing gypsum chemicals will be more visually appealing, with a beautiful white color and a much shinier appearance. Meanwhile, pure tofu will not have the same shine because it lacks elasticity.

A good piece of tofu is usually off-white in color and very soft. (Image: Internet)

Specifically, if you gently squeeze pure tofu, it will crack into fine lines and feel soft to the touch. However, tofu made with gypsum, when gently squeezed, will not crumble but remain firm and elastic.

Regarding taste

Tofu containing chemicals often lacks flavor or has a very faint, unpleasant taste, unlike the typical taste of soybeans. In contrast, homemade, clean tofu, though less visually appealing, has a strong soybean aroma and a richer, creamier flavor.

In addition, when buying tofu, if it has a fragrant aroma and the characteristic creamy taste of soybeans, similar to eating warm soy milk curd, then the tofu is made safely and does not contain gypsum. If it has a slightly bitter taste, then it is tofu that contains a lot of gypsum.

Tofu is also very susceptible to fungal and bacterial contamination during processing and storage. Fungi can multiply rapidly on unhygienic pressing trays, through the hands of workers, and even during display and sale. Therefore, when choosing tofu, you should avoid pieces that have a strange smell or a sour taste.

The weight of the bean curd sheet

Based on the weight of the product, you can also quickly distinguish between tofu containing gypsum and clean tofu. Photo: Internet

Based on the weight of the product, you can also quickly distinguish between tofu containing gypsum and clean tofu.

Tofu containing gypsum is usually heavier than tofu produced using traditional methods. The more gypsum used, the harder and heavier the tofu becomes.

Whenfried

There is a significant difference between clean tofu and tofu treated with gypsum when fried until crispy. Clean tofu has a brighter yellow color compared to the burnt yellow color of tofu containing gypsum.

Avoid buying tofu that has an unusually rich or strong flavor, as these may be the flavors of additives. (Illustrative image.)

Hoa Le

(Synthetic)