Snout & Seek
Snout & Seek
Culinary Cultural Exploration & Discovery
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Snout & Seek

The Beginnings of Tofu

Photo: 卤水 (lǔshuǐ), a natural mineral brine rich in magnesium chloride, is one of the most traditional coagulants in Chinese tofu making.
Lu Shui, a white coagulant used in Chinese tofu on a large traditional cooking top.

卤水 (lǔshuǐ), a natural mineral brine rich in magnesium chloride, is one of the most traditional coagulants in Chinese tofu making. When added to boiling soymilk, it causes the soy proteins to gather into soft curds, beginning the transformation from liquid to tofu. This method creates a firm, slightly springy tofu that holds its shape beautifully in cooking.

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