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“The Tell-Tale Signs of Tofu Containing Gypsum: A Guide for the Wary Home Cook”

Tofu is a nutritious food, but it's often prepared and sold under unsanitary conditions, and worse, made with harmful substances like plaster, which can be detrimental to one's health. We will share with our readers a few tricks to identify tofu containing plaster, such as observing its color and tasting it, so you can make informed choices and stay safe!

Administrator

13 July, 2024

External Appearance

High-quality tofu will have a creamy white color with a slight yellow hue, little to no odor, and a soft texture. Tofu made with gypsum, on the other hand, will have a darker yellow color due to oxidation, and the more yellow it is, the higher the gypsum content.

Hardness

Unscrupulous manufacturers often add large amounts of gypsum during the cooking process, causing the tofu to expand rapidly and increase in weight. As a result, tofu made with gypsum will feel heavier and significantly harder than regular tofu.

Taste and Smell

Gypsum tofu tends to have a slightly astringent taste. Additionally, if the tofu is overly fragrant and rich, it likely contains additives. Good-quality tofu, on the other hand, will have a natural aroma and the characteristic nutty flavor of soybeans, reminiscent of warm soy milk pudding.

Additional Notes

– When buying tofu, avoid pre-fried tofu as it is difficult to determine whether it contains gypsum once it is golden brown.

– If your tofu develops mold during storage, it is best to discard it.

– Tofu should be refrigerated and consumed within 2-3 days of purchase.

Frequently asked questions

There are a few key signs to look out for. First, check the ingredients list on the packaging. If it mentions ‘calcium sulfate’ or ‘gypsum’, then it contains this additive. Secondly, tofu with gypsum tends to have a smoother, more gel-like texture compared to regular tofu. It may also have a slightly sweeter taste. Finally, you can try the ‘squeeze test’. Tofu with gypsum is firmer and less prone to crumbling, so it will retain its shape better when squeezed gently.

The primary reason is to improve the texture and appearance of the tofu. Gypsum acts as a coagulant, causing the soy milk to curdle and form a solid block of tofu. It helps create a firmer, smoother, and more visually appealing product. Additionally, gypsum can extend the shelf life of tofu by reducing syneresis (water separation).

Yes, tofu containing gypsum is generally safe for consumption. Gypsum (calcium sulfate) is recognized as a safe food additive by the U.S. Food and Drug Administration (FDA) and other regulatory bodies. However, some people may prefer to avoid it due to personal health preferences or concerns about potential negative effects on the environment from excessive gypsum use in food production.

Carefully read the ingredient lists on tofu packages before purchasing. Look for brands that explicitly state they do not use gypsum or calcium sulfate. You can also opt for traditional coagulants like nigari (magnesium chloride) or calcium chloride. Buying from specialty health food stores or Asian grocery stores may increase your chances of finding gypsum-free tofu.

Besides gypsum, there are several natural coagulants used in tofu production. These include nigari (derived from seawater), calcium chloride (a mineral salt), and magnesium sulfate (also known as Epsom salt). Each coagulant imparts a unique texture and flavor to the tofu, so it’s worth experimenting to find your preferred variety.