Tofu is a representative low-calorie, high-protein food. Moreover, it is highly filling, making it popular among people on a diet. Tofu is made in various forms, including firm tofu, soft tofu, and pressed tofu, and I looked into the differences between each type.

 

Soft tofu has the lowest calories.

 

▷Dubu (tofu) = There are two types of dubu: one for stews and one for frying. When making dubu, first soak the soybeans in water. Then, blend the soaked soybeans. Next, heat the blended soybeans to separate the soy milk and okara (soy pulp). After removing the okara, add a coagulant such as 'Milky Magnesium' to the soy milk. This causes the proteins to coagulate and stick together. Pour the mixture into a box with small holes on all sides and press it to form dubu. The difference between stew-grade and frying-grade dubu depends on the amount of pressing. Stew-grade dubu is less pressed, making it more moist and tender.

▷Soft Tofu = Soft tofu is tofu that has not undergone pressing. It is packaged directly after soy milk, from which the okara has been separated, is coagulated with either no coagulant or with 'glucono delta-lactone,' which has a weaker coagulating power than magnesium sulfate. Soft tofu has fewer calories than regular tofu. According to the national standard food composition table, 100g of soft tofu contains approximately 47 kcal, while regular tofu contains about 80 kcal. However, because it has fewer calories, its nutritional content is less rich than regular tofu. Regular tofu contains more protein because its proteins are clumped together.

 

▷Jeondufu = Jeondufu is tofu made without removing the okara. Because the okara is not removed, there is less loss of nutritional components. According to the Korean Society of Food Science and Technology, Jeondufu 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.

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.

 

◇If frozen early, the protein content increases. Tofu can be prepared 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, but 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.

 

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I heard that if I come early, I will get more protein.

I tried freezing it.

I'm not really a fan of the texture.

 

Soft tofu is almost half of the whole.

You can go on a diet with soft tofu.