The Bean Seller’s Secret: There’s Only One Way to Tell if Your Tofu is Delicious and Free of Gypsum

Tofu is a staple in the diets of many Vietnamese, and for good reason. It is a versatile and nutritious food that is easy on the wallet, ticking all the boxes for a perfect food choice. However, with the rise of unhealthy additives and preservatives in food, buyers are right to be cautious, especially when it comes to tofu.

Traditional tofu is made through a natural fermentation process, which causes curdling, and is then pressed into blocks. However, to speed up production and cut costs, some manufacturers add plaster to induce faster and more abundant curdling.

How to Select Delicious and Safe Tofu Without Plaster

Color Check

High-quality tofu typically boasts a creamy white or slightly ivory hue. When fresh, its surface has a beautiful sheen and a silky smooth texture. In contrast, tofu made with plaster tends to have a more pronounced yellow tint, with the intensity of yellow indicating the amount of plaster used.

Darker tofu, even without plaster, may also indicate that it is not as fresh and could potentially be unsafe for consumption.

Examine the Cut Surface

Delicious tofu has a soft and silky texture, with a gentle springiness when pressed. A gentle cut with a knife should reveal a smooth surface without any cracks. If the tofu lacks resilience, has a loose structure, or appears uneven and crumbly, it is best avoided as it is likely old and prone to spoilage.

Firm tofu that doesn’t crack or break when pressed down likely contains significant amounts of plaster. Additionally, tofu with plaster will have a dense and firm texture, resulting in a dry and rough surface when cut.

Traditional tofu will feel lighter and softer, whereas plastered tofu tends to be heavier and harder due to the added plaster.

Smell Test

Fresh tofu usually carries the pleasant aroma of soybeans, reminiscent of soy milk, with a hint of sweetness. Any strange or overly sour odors indicate that the tofu is past its prime. Tofu made with plaster often lacks a distinct aroma.

Taste Test

When preparing tofu, you should notice a delightful flavor with hints of soybeans. Tofu containing plaster may have a slight bitter taste. Be cautious if the tofu is overly fragrant, as it could indicate the use of excessive additives to enhance its appeal.

Tips for Using Tofu: If you don’t plan to use tofu immediately, store it in the refrigerator and consume it within 1-2 days. Avoid keeping it for extended periods, as it may spoil and develop mold, posing health risks.

For longer-term storage, rinse the tofu, submerge it in water in a sealed container, and store it in the refrigerator. This method ensures that your tofu remains safe for consumption for up to a week.