What kind of powder is added to tofu to make it elastic

Adding corn starch or potato starch to tofu can increase elasticity. Starch can improve the texture of tofu, making it more firm and chewy, suitable for cooking methods such as frying or stewing. Adding starch during tofu production is a common method to enhance elasticity. Corn starch has strong water absorption and can form a uniform gel structure when mixed with tofu, making the finished product more resistant to boiling and not easy to break. Potato starch has a low gelatinization temperature and can quickly form an elastic network when heated, making it suitable for tofu dishes that require rapid shaping. Both starches need to be added before soybean milk is boiled, and the proportion should be controlled between 5% and 10% of the weight of dry beans. Too much starch will cause the taste to harden. Sweet potato starch and cassava starch can also be used to increase tofu elasticity, but attention should be paid to adjusting the amount added. Sweet potato starch has high viscosity and is suitable for making tofu products that require shaping. Cassava starch has good transparency, but excessive use may produce a gelatinous sensation. In traditional craftsmanship, edible gypsum or gluconic acid lactone are also used as coagulants, which work synergistically with starch to improve the quality of tofu. Different starches have little effect on the color and flavor of tofu, mainly altering its physical properties. When choosing starch, priority should be given to pure natural products without additives, avoiding additives such as aluminum leavening agents. Homemade elastic tofu can be tested with a small amount of starch first, and the proportion can be adjusted according to the taste requirements. After mixing tofu with starch, it should be thoroughly stirred to avoid clumping and affecting the texture. High elasticity tofu is suitable for people with hypertension and other conditions who need to control protein intake, but those with renal insufficiency should consult with traditional tofu for daily consumption. Elastic tofu can be occasionally consumed as a taste adjustment.