Magnesium chloride is added to the soy milk, which separates the soy milk into curds and whey. The precipitated curds are formed into blocks, which are termed tofu. A similar process is used to make cottage cheese from milk. The whey is not removed from silken tofu during manufacturing and is blended back into the curds. This gives silken tofu a smoother, more custard-like texture than block tofu.
Traditional tofu has the whey removed, and the curds are pressed into blocks.
As more water is removed from the curds, more carbohydrate is also removed. Therefore, soft tofu has a lower protein density and slightly more carbohydrate than either the firm or extra-firm tofu. Because of the lower levels of carbohydrate relative to protein and higher protein densities, I recommend using firm or extra-firm tofu in the Soy Zone Diet. All Rights Reserved Pages designed and maintained by Phoenix Amon. Your comments, questions, and suggestions are welcome.