Which is better, lactone tofu or ordinary tofu?

Because of its high water content, protein is not as high as dehydrated tofu, and other nutrients are also lower than ordinary tofu.

Internal fat tofu has high water retention rate because of its fast production speed. Generally, the taste is smooth and tender, and it is fragile when cooked. Ordinary tofu, however, needs to be squeezed out as much as possible because it takes a long time to make, and bacteria are easy to reproduce. In the end, the taste is soft and the texture is not delicate, so it can be cooked into pieces.