How is epsom salt used in making tofu?

Epsom salt, which is magnesium sulfate, can be used as a coagulant in tofu making. When dissolved in water and added to soy milk, it helps to curdle the milk by promoting the separation of soy proteins and fats, forming curds. This process is similar to using other coagulants like calcium sulfate or magnesium chloride. The resulting curds are then pressed into blocks to create tofu.