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CaCl2豆腐。Compared with tofu gelating by CaCl2, the differences between okara-containing tofu and control tofu in composing component, color, texture, microstructure and water holding capacity (WHC) was analyzed. The results show that their color difference is 3.76, which could be discriminated by naked eyes. Okara-containing tofu is darker than control. Because of soybean polysaccharide and cellulose, okara-containing tofu has the higher yield and WHC than control, and the effect of CaCl2 concentration decreases on okara-containing tofu. Due to the interaction of polysaccharide and protein, the okara-containing tofu is in chaos of block microstructure, while the control has an ordered and refined networks structure in SEM. Because polysaccharide interferes with the formation of protein networks, which weakens the gel strength, the okara-containing tofu has the lower value than control in the hardness, springiness and chewiness.