Soy cheese tofu: what is this product and how to eat it

Vegetarians and those interested in healthy eating are well familiar with a product called tofu. What it is? This is cheese, or more correctly, cottage cheese, which is exclusively of plant origin and does not contain animal products. It is prepared from soybeans and is used to prepare a variety of dishes from salty and spicy to sweet. Why it is good and why you should include it in your diet, you will learn from this article.

Beneficial properties of soy cheese Tofu soy curd is quite popular in the cuisine of Asian countries, China and Japan. Today it is used no less in Europe, citing the usefulness and low calorie content of this product. Tofu can safely be included in the list of leaders in the content of easily digestible vegetable protein. A serving (approximately 100-115 grams) of this cheese contains 12 grams of protein - about the same as in an egg. But at the same time there is no harmful cholesterol, of which the latter contains about 350 milligrams. But that is not all. We can say about tofu that it is one of the healthiest foods for humans. It contains 8 essential amino acids, as well as vitamins and minerals necessary for the normal functioning and health of the body: calcium, magnesium, iron, selenium, folic and linoleic acids, choline, vitamins E and B. It is not surprising that the Japanese, whose diet includes tofu present in large quantities, are long-lived and look healthy, fit and full of energy into old age.

What does tofu taste and color like?

In appearance, this cheese is very similar to feta - the same white and creamy consistency. What about the taste? You can often hear about the neutrality of tofu. What does it mean? This soy product itself does not have a distinct taste, but it is able to highlight and convey the tastes of other ingredients. Therefore, it is used in sweet, spicy and savory dishes. Tofu can be fried, baked, used in soups and sauces, salads and pastas, vegetable side dishes, as well as delicate puddings and other desserts. However, first you need to choose the right type of cheese. There are only two of them.

Types of Tofu There are cotton tofu and silken tofu. What kind of varieties are these? They differ in the method of production and, accordingly, in consistency. In the first case, the substrate is wrapped in cotton towels during the cooking process, causing its texture to become dense and have a rough surface. In the second, part of the liquid is not removed, but remains in the soy mass, so it turns out smoother, more delicate and soft. Cotton tofu is good for frying and cooking in which it is important to maintain the shape of the cheese. Silk is more often used for desserts and fillings due to its creamy consistency and more subtle taste. You can also find marinated tofu in the supermarket, which is sold in glass jars. In addition to the soy cheese itself, it contains vinegar, wine and red fermented rice. This product is good for cooking spaghetti, vegetables and legumes.

Spicy Tofu and Spinach Soup Want to try making something with tofu? It's very simple. For example, it makes a delicious and aromatic soup. Wash and finely chop two bunches of spinach, divide 400 grams of tofu into small cubes. Prepare the vegetable broth in advance and boil it. Add a spoonful of soy sauce, tofu cheese and cook for 3 minutes. Then add spinach and cook for another minute. Season with salt and pepper before serving. Here is such a simple but very interesting recipe. Bon appetit!

Meet bean curd. Aka soy cheese. Aka tofu, perhaps the most popular product in Japan and China.

A favorite of losing weight girls, vegetarians and fans of Asian cuisine. Take a closer look at this unusual delicacy. Thanks to soybeans (which is what tofu is made from), it is one of the most nutritious and economical protein foods.

It is low in calories, contains almost no fat and carbohydrates. And legends about the exceptionally beneficial properties of tofu go back centuries.

History with geography

This cottage cheese (as you like it) managed to gain a reputation as a high-quality and healthy product a couple of thousand years ago. In a drawing engraved on a stone slab in a Han Dynasty tomb (Hainan Province, Northern China) and dated 220 AD. BC, archaeologists discovered an interesting kitchen scene. It clearly shows the process of making soy milk and tofu. Many people associate tofu primarily with Japanese cuisine, but its homeland is China. Our hero arrived in the Land of the Rising Sun approximately 1.5 thousand years ago. But in the Middle Kingdom they have been eating it for more than 20 centuries.

In all likelihood, the Chinese themselves do not know exactly who invented tofu. There are several popular legends. Here, for example, is one of them.

One court chef, for the sake of piquancy, decided to add a special substance to the soybean puree - nigari (translated from Japanese as “bitter juice”). Nigari is a concentrated saline solution with a pleasant aroma, obtained after evaporating sea water, and in the language of chemists, it is magnesium chloride, registered as a food additive E511. It is easy to guess that a chemical reaction occurred, as a result of which the puree curdled and turned into a delicate, elastic and shiny cream-colored paste.

The emperor liked this paste and soon won the hearts of all Chinese. They called it tofu.

Another version tells how a poor Chinese official discovered tofu... out of despair. He was so honest that he never took bribes, and he was sorely short of money for anything except beans. The Chinese evaporated nigari from sea water and one day accidentally mixed soy puree with it.

It turned out tofu. The official could not afford meat and replaced it with a new dish, and after a while he noticed that his health had improved. Since then, tofu has become known as boneless meat and has gained great popularity among the people.

Later they learned to cook a wide variety of dishes from this product and learned to store it. China has gone through different periods in its history, and there has been famine, but soybeans have always been grown here. And they always made tofu.

Residents of the Celestial Empire still treat it not only as a food product, but also as something magical. They discovered the healing properties of tofu long ago and widely use it in the prevention and treatment of all kinds of ailments.

Chinese legends also mention Buddhist monks - the latter, by the way, brought tofu to Japan. The Japanese treated the gift as a sacred product. At first it was known only in monasteries as a ritual food “for a long and healthy life,” and the production process resembled a sacred ceremony.

By the 15th century, tofu “came into the public eye”; for a long time it was considered a delicacy and was available only to wealthy aristocrats. A hundred years later, many family factories appeared in the country that made tofu, and it became part of the daily diet of all segments of the population. Until the late 1700s, tofu cookbooks were bestsellers in the Land of the Rising Sun.

It is still produced according to the established ancient tradition, even the name is pronounced with the prefix: “o-tofu,” which means “venerable.” Today in Japan, as in many other Asian countries (Korea, Vietnam, Thailand, Malaysia, etc.

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Tofu: benefit or harm to the body?

Soy often comes under a lot of criticism. This also applies to tofu, one of the most popular soy products. On some sites you can read, for example, that the body cannot absorb nutrients from soy at all, because the so-called antinutrients in soy products (phytic acid and lectins) bind minerals and nutrients, and they can no longer be used for their intended purpose.

Tofu has virtually no lectins and phytic acid

Lectins and phytic acid are found in large quantities in raw soybeans, but are almost never found in ready-to-eat soy products such as tofu.

• The lectins in soybeans are almost completely destroyed when heated, and therefore during the production of tofu.
• Soaking soybeans in water for 12 hours significantly reduces their phytic acid content. The longer soybeans are soaked, the less of this acid they contain. Since soybeans are always soaked and boiled to make tofu, only completely irrelevant traces of phytic acid and lectins are found in the finished product.
• Fermentation further reduces the phytic acid content, so fermented tofu contains much less of it.

The researchers concluded that moderate consumption of soy products does not pose a risk to human health. The same is true for other foods. If you keep it in moderation, there is nothing to worry about. In addition, a growing body of research suggests that moderate consumption of phytic acid and lectins should be considered beneficial in terms of health. It turned out that these substances have anti-inflammatory and anti-cancer effects.

Hormonal effects of soy products: isoflavones in tofu

Another common accusation against soy products relates to the supposed hormonal effect, as they contain plant hormones (isoflavones). These are secondary plant substances that are also known as phytoestrogens because they have estrogen-like effects. However, they are much weaker than real estrogen.

Isoflavones are found in many plants, but they are found in especially high concentrations in soybeans. 100 g of raw soybeans contains 128 mg of these secondary plant substances. After processing, only 23 mg of isoflavones remain in 100 g of firm tofu. For comparison: 100 g of peanuts contain 0.26 mg, mung beans - 0.19 mg, lentils - 0.01 mg of isoflavones.

For a long time, researchers did not come to a consensus on whether isoflavones are good or not. However, the evidence is overwhelming that soy products have positive health effects, as you can read about in the next few paragraphs.

The recommended amount of isoflavones per day is from 50 to 100 mg. With 200-400g tofu or 150g tofu and 250ml soy milk (approximately 10mg isoflavones per 100ml) you will reach a level of approximately 60mg isoflavones.

Tofu for breast cancer

Researchers have found that isoflavones, on the one hand, protect against breast cancer, but on the other hand, they have a carcinogenic effect. What is the truth? In fact, both are true, no matter how strange it may sound at first glance.

It all depends on the form in which you consume soy. When taken alone as a dietary supplement, isoflavones may stimulate genes that accelerate tumor growth. In contrast, isoflavones in the form of soy products have anticancer effects in breast cancer.

Isoflavones by themselves do not provide an anti-cancer effect, but only in combination with other substances contained in soy products, which influence each other. This is why women with breast cancer (or those who want to prevent cancer) are always better off relying on healthy soy products rather than taking isolated isoflavone supplements.

Meanwhile, there are numerous studies confirming the positive effect of soy products on the risk of cancer. And especially in Asia, where these foods are traditionally eaten for a long time, breast cancer rates are lower than in Western countries.

Tofu against menopause symptoms

Eating soy products is believed to have a positive effect on menopausal symptoms. During this period, the hormonal balance changes, which leads to typical complaints such as hot flashes. Again, as studies have shown, it is phytoestrogens that can help in this case.

The isoflavone genistein, for example, helps make new hot flashes occur less frequently and existing ones become milder without any side effects. According to research, the longer subjects regularly consume soy products before menopause, the more pronounced the protective effect of genistein against hot flashes.

Tofu for prostate cancer

The health effects of soy have not only been studied in women. Research shows that consuming soy products also reduces the risk of prostate cancer.

Tofu has been found to have the greatest benefits compared to other soy products such as miso, natto and soy milk. Men who regularly ate 240 grams of tofu or more per week had a lower risk of developing prostate cancer than men who ate less than 100 grams of tofu.

Isoflavones, in particular, are responsible for this.

There are also studies showing that consuming soy products may reduce the risk of other types of cancer, such as colon cancer, lung cancer and uterine cancer.

Tofu for osteoporosis

Osteoporosis is a disease in which bones become porous and unstable, making them easier to break. Risk factors may include eating foods low in magnesium, eating a high-acid diet, hormonal imbalances, lack of vitamins D and K, omega-3 deficiency, too little exercise, and more.

There is conflicting information about the effects of soy on bones. Soy contains oxalates and phytic acid. Both interfere with calcium absorption and contribute to the development of osteoporosis. However, many scientists agree that eating soy has a positive effect on bones.

Research has shown that soy can strengthen bones, especially in menopausal women. To achieve this, soy consumption does not even have to be particularly high. An occasional piece of tofu or other soy product was enough to improve the bone strength of eligible study participants.

Again, isoflavones with their estrogen-like effects are believed to have a very positive effect on bone health, especially during menopause when estrogen levels drop. Additionally, tofu is a relatively calcium-rich food with a very good calcium to magnesium ratio (3:1), which also helps strengthen bones.

Tofu for thyroid diseases

Sometimes you can find information that tofu has an adverse effect on the thyroid gland and can, for example, cause or intensify dysfunction of its function.

However, experiments indicating that soy can suppress thyroid function were laboratory studies with isolated isoflavones or animal studies in which the animals either received high doses of isoflavones or had a diet consisting primarily of soy.

Since high dosages of isoflavones have nothing to do with occasional tofu consumption, and people do not eat soybeans exclusively, the mentioned study results are not suitable for everyday use.

It is now also known that the possible thyroid inhibitory effects of soy products only occur in people with iodine deficiency, so it makes sense to monitor this micronutrient balance rather than avoid tofu.

Tofu lowers cholesterol levels

Cholesterol is found mainly in animal fats and is produced by the body itself. As a plant-based food product, tofu does not contain cholesterol and reduces cholesterol levels.

In research, scientists have found that soy protein can reduce LDL cholesterol ("bad" cholesterol) in adults by about 3-4%. The subjects consumed an average of 25 grams of soy protein per day for 6 weeks.

Tofu against cardiovascular diseases

High cholesterol levels are officially considered a risk factor for cardiovascular disease. Since soy products have cholesterol-lowering effects, it is believed that they may also protect the heart in this way, as a 2021 American study found.

In this study, those participants who ate tofu at least once a week had better cardiovascular health. This protective effect was especially pronounced in women.

Tofu and its effect on the skin

Recently, tofu has been celebrated for its beneficial effects on the skin. Bean curd is said to help with wrinkles, acne and cellulite. This sounds great, especially for someone who loves tofu. But is this information true?

In fact, there are the first signs of the validity of this claim: animal experiments have led to the conclusion that isoflavones protect the skin from aging. Other studies have shown that soy isoflavones also promote wound healing by improving skin regeneration. However, experiments here are still in their infancy.

Tofu during pregnancy

Sometimes you can find information that during pregnancy you should not eat soy products, as they can lead to malformations of the child. Critics of soy products point to decades-old experiments on animals. In this case, the animals did not even eat tofu, but mostly consumed soybean meal or other soybean preparation (and in large quantities), so these results do not deserve special attention.

Instead, more than 1,000 studies are published annually around the world on the health effects of soy, none of which warn against consuming soy products during pregnancy.

On the contrary: pregnant women are even recommended to include tofu in their diet due to its high protein and mineral content.

Tofu for food intolerances

Since there are many cases of food intolerance today, a person who is already affected by this problem should always be careful when choosing food. However, tofu is generally well tolerated. There are two exceptions: soy allergy and histamine intolerance.

Tofu for histamine intolerance

If you suffer from histamine intolerance, you should be careful when consuming tofu, as soybeans and soybean products are histamine liberators. This means that they promote the release of histamine in the body. It's best to test yourself slowly and try small amounts of tofu to see if you can tolerate the product or if you should avoid tofu entirely.

Tofu for fructose intolerance

People with fructose intolerance cannot digest fruit sugar. In the food industry, it is often added to confectionery and drinks, as well as sauces, dressings, etc. Unprocessed tofu does not contain fruit sugar. If you buy marinated tofu, depending on the marinade, it may contain fructose (albeit in small quantities). Therefore, you should carefully study the ingredients on the package before purchasing tofu.

Tofu for gluten intolerance

If you are gluten intolerant, you should always check the list of ingredients and labels on the package when choosing tofu. Pure, unprocessed tofu is gluten-free. However, under certain circumstances, marinated tofu may contain gluten, such as if it has been seasoned with wheat-soy sauce or the like (Shoyu).

Tofu for lactose intolerance

A person who is lactose intolerant is unable to digest milk sugar. In this case, you can safely eat tofu - it is lactose-free.

Fermented tofu - benefits for intestinal microflora

It is believed that fermented tofu is easier to digest because lactic acid bacteria pre-digest the tofu and have a positive effect on the intestinal microflora.

stinky tofu

A special dish in China is the so-called “stinky tofu”. This is silken tofu that is fermented for several months in a special spice marinade. After this, it stinks strongly (like some types of cheese) and is considered a delicacy. This type of tofu is mainly sold only in eateries and markets, as its pungent odor is poorly tolerated in enclosed spaces.

Stinky tofu is usually deep-fried so that it is crispy on the outside but still tenderly juicy on the inside, and then served with spicy sauces.

Only one benefit

In our country there is almost no culture of eating tofu. Many people know that this product is healthy, but they are not aware of what exactly its advantages are and how to eat it. But soybean is the only plant in the world that is a source of complete protein, identical to proteins of animal origin. It contains all nine amino acids needed to maintain good health.

In terms of protein, soybeans are superior to fish, eggs, and beef. That is why tofu, a kind of “protein concentrate,” is an ideal product for vegetarians, fasting people and generally adherents of a healthy diet. By the way, if animal protein, when broken down, increases the total level of cholesterol in the blood, then plant protein regulates it, helping to reduce it by 30%.

So tofu is also a prevention of many vascular and heart diseases. In addition, soy protein is 90% soluble in water, which means it is very easily absorbed by the body. Dishes made from it are a real salvation for people with weak digestion and help for athletes building muscle mass.

Tofu is an excellent menu item for protein allergy sufferers. In addition, it promotes the dissolution of gallstones, improves kidney function, and is a good source of iron, calcium and dietary fiber, which is depleted in the Russian diet. Tofu is also known for removing the dangerous poison dioxin, which causes cancer, from the body. In Japan, it is almost a mandatory product on the kindergarten menu.

“Bonus” for women: tofu contains phytoestrogens, which have a similar effect to estrogens - female sex hormones. During menopause, when their level in the body drops, soy phytoestrogens help restore hormonal balance, protect a woman from breast cancer, regulate cholesterol metabolism, slow down the aging process of the skin, protecting it from dehydration. True, some scientists do not support this opinion, believing that excess phytoestrogens can be harmful. There is only one conclusion: you shouldn’t eat tons of tofu, you need moderation in everything.

And finally, the most pleasant, pleasing and inspiring thing about this exotic delicacy is its low calorie content: 100 g of tofu contains only 73 kilocalories!

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Tofu: nutritional value, vitamins, minerals and trace elements

Depending on the consistency and type of tofu, its nutritional value, content of vitamins, minerals and trace elements vary.

Nutritional value of tofu

Tofu contains a large amount of protein and is therefore rightfully considered a good alternative to meat. Firm tofu contains an average of 15.8 g of protein per 100 g, silken tofu - 5.5 g. In stores you can also find firm tofu with a protein content of 18 g or more.

For comparison: 100 g of beef contains 19.6 g of protein. The protein content determines the consistency of bean curd. So, firm tofu has more protein than silken tofu. Due to the higher water content and at the same time lower amount of protein and fat, silken tofu is lower in calories (52 kcal instead of 144 kcal per 100 g).

Vitamins in tofu

Below is the vitamin content of firm tofu (silken tofu has less vitamins). Tofu is rich mainly in B vitamins, which, among other things, are beneficial for nerves, blood formation and metabolism.

Minerals in tofu

Tofu is a good source of calcium and magnesium. Silken tofu generally contains fewer minerals than firm tofu, but it also contains more sodium and chloride. Information may vary depending on the coagulant used.

Microelements in tofu

As for microelements, the content of iron in tofu is especially striking. Because 100 g of firm tofu contains about 2.5 mg of iron, thus covering 20% ​​of the body's daily requirement (silken tofu: 10%) in this trace element. By comparison, the same amount of beef contains about 2.2 mg of iron—less than tofu. The daily requirement for manganese is covered by almost 20% (silken tofu: 10%).

Tofu in a low carb and fat diet

Because tofu is low in fat and contains only a small amount of carbohydrates, it is suitable for both low-carb and low-fat diets. Firm tofu contains 8.7 g of fat and 0.6 g of carbohydrates. Due to the higher amount of water, silken tofu contains only 3.2 g of fat and 0.4 g of carbohydrates.

Tofu master is afraid

In general, tofu production is similar to the process of making cheese from milk. For this reason it is called soy cheese. The desired substance is obtained by curdling fresh soy milk made from soybeans.

A thickening agent (coagulant) is added to the milk - usually nigari, less often vinegar or lemon juice - mixed, heated, and then pressed into dense briquettes. In principle, this method has changed little since ancient times, the only difference is that now to prepare soy milk, they often take not beans (which need to be peeled, soaked, boiled and crushed), but ready-made soy powder.

There are three main types of tofu, classified by production method and consistency level. The latter is directly related to protein content: the denser and drier the product, the more proteins it contains. Europe is accustomed to a denser and harder version, which is why this type is called “Western”.

The consistency of this tofu is reminiscent of Mozzarella and is well suited for stir-fries, goulash or grilling. Asia prefers tofu that is more watery and soft - “cottony”. It is used in first courses and in recipes that call for mixed tofu.

The most delicate variety is “silk”. There is even more water in it. The consistency is similar to pudding or custard and is used in purees, sauces, soups, sweets and for steamed dishes.

Many manufacturers make tofu with various additives (paprika, seasonings, mushrooms, herbs, nuts, etc.), but its neutral taste is lost.

In Russia, tofu can be bought in a specialized store or a large supermarket. In addition to traditional Japan and China, all East Asian countries, as well as the USA and Canada, have become adept at producing this product. There is also Russian-made tofu (many enterprises make it here, from the Moscow region to Krasnoyarsk), and sometimes Ukrainian. But the Japanese, of course, are sure that it is almost impossible to find real tofu outside of their islands.

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Types of tofu cheese

The main varieties of soy curd in terms of consistency and production method are:

• Traditional dense and hard cheeses, reminiscent of mozzarella in general characteristics. They hold their shape well and are cut into pieces, so they are suitable for smoking, deep-frying and frying. During production, additional ingredients may be added to them. Depending on the softness, there are:

— “Asian” (dou-fu, momen dofu) – soft cottage cheese with a lot of water.

— “Western” (dou-gan) is a dense type of cheese with low water content.

• Soft varieties of cottage cheese are also called silk (nen-do-fu, kinugoshi dofu). These are very soft cheeses, characterized by the largest amount of water among all types of bean curd. They look like pudding. In Shanghai cuisine, “stinky” tofu with a pungent odor is common.

Soy cheese Tofu
In the countries of Southeast Asia, there are many varieties of tofu and recipes for its preparation that are locally popular. In addition to the milk itself, nuts, spices, herbs, seaweed and other ingredients are added to the product to add flavor.

Make tofu at home

Interesting! Tofu can be boiled, stewed, baked, added to soups, salted, marinated and fried. Deep-fried tofu has a crispy exterior and a soft, creamy center.

You can also smoke tofu, and its taste will be almost indistinguishable from the taste of ham.

You will need: 1 glass of cold water, 1 glass of soy flour, 2 glasses of boiling water, 6 tbsp. spoons of lemon juice. In a small saucepan, mix soy flour and water to a thick, smooth paste, add boiling water and stir. Cook over low heat for 15 minutes. Then pour in the lemon juice, stir again and remove the pan from the heat. When the mass settles, strain it through cheesecloth. You will get about 1 cup of very soft tofu. It should be stored in the refrigerator in an airtight container covered with a layer of water.

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Pot calls the kettle black!

If you are inspired by the idea of ​​​​producing tofu in your own kitchen, it makes sense to improve the handmade process and purchase a special unit for preparing soy milk, which is called a household soy cow. Another name is soybean. This is a kitchen appliance no larger than an electric kettle.

All you need to do is pour water, add pre-soaked or dry soybeans, press the button, and in 15-20 minutes fresh soy milk will be ready. By the way, a soy cow can be used to prepare many other vegetarian (and not only) delicacies: porridge, puree soups, sauces, puddings, pates, pastes... This pleasure costs an average of 4000-6000 rubles. And this is exactly the case when the Made in China inscription is not intended to alarm, but to instill confidence in the decent quality of the miracle machine.

Initially, they began to be produced in China. Soybeans of excellent quality are also made in the States and Canada. But you should choose a European soy cow more pickily: there is a high probability of running into a fake or simply a second-rate product.

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From soy milk

This recipe is the most popular.

The milk used for preparation is not the one we are used to drinking. First you need to prepare this particular ingredient.

Ingredients:

• 1 kg. soybeans;
• water;
• salt:
• lemon juice.

Cooking method:

2. Take 1 kg of soybeans, add a pinch of salt to the water and pour it over the first ones.
3. Let the mixture brew for a day, and when the beans swell, they must be ground using a meat grinder.
4. Next, fill the raw materials with water (3 l), leave them for 4 hours.
5. The ingredients must be mixed regularly.
6. Now the mixture can be expressed using gauze.
7. The resulting liquid is soy milk, from which we will prepare cottage cheese.
8. Boil the milk (about 5 minutes), turn off the stove, add lemon juice (from 1 citrus) to the liquid.
9. Stir it until the liquid starts to curdle.
10. Fold clean gauze or just a cloth into several layers, wrap it in it and express the milk.
11. There will be a clot in the gauze that needs to be squeezed out thoroughly. The product is ready.

How to choose?

Pressed tofu is sold both in vacuum containers and simply in sealed packages filled with water. Water protects the product from absorbing foreign odors. Take the time to carefully study the label: natural tofu should contain only three components: water, soybeans (soybeans) and a coagulant (can be of three types - nigari, calcium sulfate or calcium chloride).

It is better to buy tofu without salt, herbs and other additives. “Proper” tofu should have a neutral taste.

Fresh tofu has a slightly sweet smell. If it starts to sour, boil it for 10 minutes. True, it will swell and become more porous than the “original”.

When choosing tofu with a high calcium content, look for the label “with calcium sediment” or “calcium sulfate” on the packaging. Remember that hard tofu is fattier than soft tofu. And, of course, always check the expiration date of the product.

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How to store?

Most manufacturers pasteurize their tofu in-house. This product does not require refrigeration until the container is unopened. Unpasteurized tofu is placed in a cool place.

If the package is opened, but not all of the tofu has been eaten, rinse the rest and add water. If possible, pump out the air from the container, put it in the refrigerator, and change the water daily - the tofu will remain fresh for a week.

You can also freeze it - then the shelf life will last up to five months. After defrosting, tofu changes its consistency and taste: it becomes more elastic and tough, similar to meat; the taste of dishes with this ingredient is also slightly different. Thawed tofu has a pleasant caramel color and is great for marinating or frying.

By the way, today in Japan the popular tofu variety is kogori-dofu, or koya-dofu, a frozen, dried version of the soybean delicacy. This is an ancient invention of Buddhist monks from Mount Koya. It differs from the “classic”: it has a spongy structure, and the taste remains rich even after soaking.

In Japan, koya-dofu is sold in five pieces, packed in plastic. Along with it, the kit includes a soup base-powder, in which it is boiled. But you can do without it.

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Make tofu soup

Add chopped corn to salted meat or vegetable broth and cook. Add grated carrots, spices and simmer over low heat for 5-7 minutes. Now add 150 g of dense tofu, cut into cubes, one chopped leek, green peas.

Bring to a boil. Serve with greens.

Tofu is a haven for the chef's imagination and a real chameleon among products. Even though it cannot boast of its own aroma, it, like a sponge, perfectly absorbs “neighboring” smells and tastes. At first glance, this may seem like a drawback, but in reality it is an undoubted advantage that turns tofu into a universal culinary soldier: the product goes well with any ingredients, no matter what dish you add it to, from appetizer to dessert.

It can be eaten with fruits or herbs, or it can be fried, smoked and baked. And it also makes wonderful minced meat. Try and cook something delicious!

I won’t lie, tofu has a completely inexpressive taste. It is nothing, absolutely bland, as they say - neutral in taste, but it easily perceives other tastes, and as a result, dishes with it become very appetizing. What a tofu dish will be like - sweet, spicy, spicy - depends entirely on the culinary imagination of the cook. The main thing in preparing tofu is the seasonings that give the bean curd any taste and aroma. Adjika, onion, garlic, and you won’t guess that the main ingredient is tofu. In general, as they say, advantages are a continuation of disadvantages. Tofu can be salted, stewed, baked, used as a filling for pies, stuffed products, meatless dumplings, dumplings and pancakes. It can be cooked like meat - for example, smoked, it takes on the taste of ham. Tofu can be eaten like cheese or cottage cheese, mixed with raisins, sugar or jam; you can make cheesecakes, curd cakes and sandwich pastes from it. It is introduced into dishes in an amount of 40−80% of other products. In the East, tofu is called boneless meat and can be turned into anything. They crumble it into chili sauce - it will taste like chili, mix it with cocoa and sugar - you get a creamy chocolate filling in the cake. Tofu is an oriental analogue of our cottage cheese, although not from cow's milk, but from soy. This is a product of plant origin, so it can be used for preparing vegetarian dishes and during the strictest fasting. For Europeans, tofu became theirs quite recently, in the second half of the 20th century, when the ideas of a healthy lifestyle and vegetarianism gained popularity. However, it must be remembered that soy cannot serve as a complete substitute for meat food for a long time.

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Use in food

Tofu can be used in a variety of dishes at your discretion. It is often added to vegetable salads and soups, like feta cheese. In both the West and Asia, eating tofu as a dessert with sweet toppings and sauces is popular. In them, it can act as both a main ingredient and a complementary one.

Firm varieties of tofu respond well to heat treatment and are fried in oil. Along with tofu, you can bake, marinate, boil and stew vegetables. Popular among vegetarians from the USA and Europe, smoked cheese tastes like ham, and when mixed with cocoa powder and sugar, it serves as a delicious cream for a cake. Once you get used to using tofu, you can use it to make vegetarian cutlets and meatballs, in which cheese replaces meat.

Useful properties of tofu

Soybean is the only plant in the world that contains complete proteins identical to proteins of animal origin. In terms of protein, soybeans are superior to fish, eggs, and beef. Soy protein is 90 percent soluble in water, which means it is easily digestible. People who are allergic to cow's milk protein can substitute soy products for dairy products. Soy is as nutritious as chicken and beef, but is completely harmless. While animal protein, when broken down, increases cholesterol levels in human blood, soy protein regulates it, thereby reducing the risk of developing vascular and heart diseases. In addition, soy protein helps dissolve gallstones and improves kidney function in diabetes. Normalizes fat metabolism, reducing weight. Increases immunity. Has an anti-cancer effect. You can't go wrong with tofu recipes.

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