599475 Thu Feb 26 10:48:22 -0800 2009 5 19 Outer Boroughs 0 4454493 I buy fresh soft beancurd in squares from a specialist maker in Brooklyn Chinatown. Im interested in finding out what the calcium content of this beancurd is but the people there have minimal english. Has anyone looked into what the beancurd makers in NY typically use for coagulation? Obviously this stuff is unlabeled so looking at the label for nutritional content is no help. Thu Feb 26 10:48:22 -0800 2009 11130 jen kalb 1 4455711 This is fromhttp://vegetariancuisine.suite101.com/article.cfm/cooking_with_tofu Tofu is coagulated by one of two agents: calcium sulfate or a calcium/magnesium chloride combination. Tofu that is coagulated by calcium sulfate retains enough calcium to add a significant amount of this mineral to the diet, especially in the firm tofu varieties. Tofu made with calcium / magnesium chloride provides some calcium from the soybeans, but not nearly as much as that made with calcium chloride. Thu Feb 26 16:26:56 -0800 2009 4454493 19760 BMartin 1 4456658 According to Harold McGee's "On Food and Cooking", Chinese bean curd is usually made with calcium sulfate (CaSO4) , whereas Japanese tofu utilizes calcium/magnesium chloride. Based on other references, you might be able to deduce the coagulant used by the texture of the bean curd. Using CaSO4 creates a tender but slightly brittle texture (according to Wikipedia); using Ca/Mg-Cl2 makes for a softer and smoother texture. Due to a significant difference in their solubility in water (CaSO4 is 381-times less soluble at room temperature. I'm not sure what the difference is at the hotter temperatures used for making tofu), the amount of calcium retained in the curd varies depending on the coagulant used. On average, I'd expect tofu made with CaSO4 to have about 1000mg of calcium per pound. Thu Feb 26 23:51:24 -0800 2009 4454493 13402 Joe MacBu 2 4456913 thanks to both - I think calcium sulfate is likely too, andI had done a lot of online research but I was hoping that someone had on-ground experience. Since I am in a pattern which I find very satisfactory of eating a lot of tofu and not drinking any three glasses of milk a day, I want to be sure that I was meeting my calcium needs. I guess I will have to try to go into the workshop of the store and confirm what coagulant they are using. since the lady there only has about 5 words of english, it will be interesting. Fri Feb 27 05:48:22 -0800 2009 4456658 11130 jen kalb 3 4457595 Hi Jen, can you tell me where this place is? I want to buy some fresh bean curd, too! Fri Feb 27 09:17:16 -0800 2009 4456913 43763 Puppimus 4 4458162 this tiny tofu store is right next to the Buddhist Temple at 51st and 8th, E. side. (katty corner to the Ho Ho Produce market) Has a red awning and sells fresh soft tofu slabs off a tray and the flower tofu from a rice cooker. Also has soy milk, fried bean curd triangles, bean sprouts, noodles etc. Fri Feb 27 11:30:30 -0800 2009 4457595 11130 jen kalb