Fried tofu vs soft tofu... Which has fewer calories?

 

Soft tofu has the lowest calories

 

▷Modubu=

 

There are two types of tofu: one for stew and one for frying. When making all-purpose tofu, first, soybeans soaked in water are ground. Then, the ground soybeans are heated to separate the soy milk and okara. After removing the okara, a coagulant such as 'Milk Magnesium' is added to the soy milk. This causes the proteins to coagulate and stick together. The mixture is poured into a box with small holes all around and pressed to remove excess water, resulting in all-purpose tofu. The difference between stew tofu and frying tofu depends on the degree of pressing. Stew tofu, which is more moist and tender, is pressed less.

 

Soft tofu

 

Soft tofu is tofu that has not undergone an pressing process. It is either made by not adding coagulants to the soy milk separated from the soybeans or by adding 'glucono delta-lactone,' which has weaker coagulating power than magnesium chloride, and then packaging it as is. Soft tofu has fewer calories than regular tofu. According to the national standard food composition table, 100 grams of soft tofu contains about 47 kcal, while regular tofu contains about 80 kcal. However, because it is lower in calories, soft tofu is less rich in nutrients compared to regular tofu. Regular tofu contains more protein because the proteins are clumped together.

 

Forehead

 

Jeon tofu is made without removing the okara. Because the okara is not removed, it retains more nutrients with less loss. According to the Korean Society of Food Science and Technology, jeon tofu is richer in dietary fiber, vitamin K1, and other nutrients compared to regular tofu. However, it is also said that the taste of soybeans is stronger or the texture is similar to cheese, which can be polarizing among consumers.

In addition, soft tofu is made by coagulating soy milk and then placing it in a cloth to solidify, leaving about half of the moisture. Its firmness and nutritional content are somewhere between that of firm tofu and silken tofu.

 

◇ Eating early increases protein intake

 

Tofu can be cooked in various ways such as braising or grilling. There are different types like soft tofu and silken tofu, so you can choose and eat according to your preferred texture. To maximize the nutritional value of tofu, it is best to freeze and then thaw it before eating. Freezing tofu causes moisture to escape, reducing its volume and increasing the density of protein. In fact, the protein content of raw tofu is 7.8g per 100g, while frozen tofu contains 50.2g per 100g. This means the protein content increases by more than six times compared to raw tofu. Frozen tofu can be thawed at room temperature or microwaved for 3-5 minutes before cooking and eating.