The mysterious product of tofu is not known to the general mass of the people, accustomed to Russian national cuisine. Usually they know that this is a diet food, but not everyone is aware of what it is made of and what are the benefits of it.
Tofu: Delicacy or Necessity?
Tofu, or bean curd (cheese), is the richest source of protein for the human body and is extremely popular in China and Japan. Losing weight girls, vegetarians and lovers of Asian cuisine are considered its main fans, since tofu is prepared from low-calorie and nutritious soybeans, which are practically free of fat and carbohydrates. However, nutritionists do not recommend eating this product in tons, as it can harm the body.
Soy is the only plant that supplies the body with a complete vegetable protein, similar to animal proteins.
Tofu contains nine amino acids that are essential for good health. In terms of the amount of protein, soybean curd surpasses beef, fish and even eggs - in addition, it regulates cholesterol levels, reducing the risk of developing diseases of the cardiovascular system. Plant protein is easily absorbed by the body, making it suitable for people with a weak gastrointestinal tract, protein allergy sufferers and athletes who build muscle. Tofu also contains phytoestrogens (an analogue of female sex hormones), calcium and dietary fiber.
How tofu is made
Making bean curd is like making cheese from fresh milk. It is obtained from curdling milk made from soybeans, to which a thickening coagulant, vinegar or lemon juice is added, mixed, heated and pressed into dense briquettes. There are three main types of tofu, classified according to the way they are made and the degree of consistency.
Today, the production of soy milk has become very simple - instead of soybeans requiring processing, manufacturers make it from ready-made soybean powder.
The denser and drier the texture of tofu, the more protein it contains. Europeans prefer dense and firm bean curd (western), which is great for grilling, roasting, or goulash. Asians prefer the softer, more watery tofu (cotton) used in their first courses.
The most delicate type of product is considered to be a silk variety, the consistency of which resembles a custard or pudding. It is commonly used in sauces, mashed potatoes, soups, and sweet and steamed dishes. Since not everyone likes the taste of tofu, many manufacturers add seasonings, paprika, herbs, nuts or mushrooms to it, but the original taste of tofu is lost.
