MgCl₂ tofu and CaSO₄ tofu were processed using 31 soybean varieties produced in Northeast China.Water holding capacity and water loss rate were measured.The effects of soybean varieties and coagulant types and their interaction on the water holding capacity of tofu was studied through variance analysis and multiple comparison analysis.The results showed that,the influence of soybean varieties and different coagulants and their interaction on the water holding capacity and water loss rate reached significantly or most significantly level.The average water holding capacity of CaSO₄ tofu was significantly higher than that of MgCl₂ tofu.But whatever the CaSO₄ tofu or the MgCl₂ tofu,the average water loss rate was low.