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Lactone tofu is tofu produced using glucono-delta-lactone as the coagulant. It changes the traditional method of making tofu with brine, which can reduce protein loss and improve the water retention rate of tofu, nearly twice as much as the conventional method; the tofu has a tender, shiny texture, good palatability, and is clean and hygienic. Tofu is rich in nutrients and is easy and quick to make cold. In summer, there are always various cold dishes that are indispensable. A box of lactone tofu and a small bowl of condiments can be poured on top and served. It is a particularly refreshing dish in the summer when you have pharyngitis.
