Chiba tofu is not tofu, so what?

In the past two days, there has been a hot topic on Weibo, "Chiba tofu is not tofu", and many "mainstream big media" and self-media are "popularizing science" one after another

Chiba tofu is a soy product, and is written in many places as "thousand-page tofu"

The calcium content in soy milk itself is very low.

To put it simply, "tofu is high in calcium" is also a general statement

Chiba tofu is a new type of soybean product, which is made from isolated soybean protein and soybean oil

Let's continue to complain about the content in the screenshot:

[There is no soybean in the raw materials, the main raw materials are soybean oil and soybean protein isolate]

——Soybeans are raw grains, soybean oil and soybean protein are raw materials separated from soybean processing, and Chiba tofu is processed from raw materials

[There are also corn flour, edible salt, white sugar, thickeners, etc.

- These are excipients and additives in very small amounts

[The content of calcium and soybean lecithin is very low, and the calorie and sodium content are high.

Is soy lecithin the reason to eat tofu?

There is no calcium in soy milk, do you still need to drink it? Lactone tofu, yogurt soy milk and bean curd also have no calcium.

Chiba tofu is higher in calories than tofu, mainly because its water content is lower than tofu

Chiba tofu and tofu are both "ingredients" and not the final "food", and few people eat them directly, right? Usually, both are eaten after cooking and seasoning

Finally, from the traditional concept of "tofu", Chiba tofu is indeed not tofu, but it is also a very high-quality soy product with even higher protein content than tofu

More importantly, the cooking methods suitable for Chiba tofu (such as skewers, dry pot, etc.