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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ancient Chinese doufu (tofu) is produced by coagulating soy protein with calcium sulfate after soaking, grinding, and boiling soybeans.
Origin: Han dynasty (2nd century BCE) — China
See full technique reference →The process relies on the formation of calcium‑protein complexes that precipitate as curds. Calcium sulfate provides Ca²⁺ ions that cross‑link soy protein aggregates, while heat denatures proteins and inactivates proteases, allowing a stable matrix to form. The resulting tofu’s texture is dictated by the density of the protein–calcium network and the moisture retained during pressing.
Primary Reaction
Coagulation of soy proteins by calcium sulfate
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