Tofu is a product that has recently appeared on the Russian market as a result of the penetration of Asian dishes into the menus of restaurants and cafes. Meanwhile, the history of tofu goes back more than two thousand years.
How is tofu made?
Tofu is a bean curd compressed to the consistency of cheese. As you know, curd is obtained by curdling milk protein under the influence of acid. In the case of tofu, the principle is the same, however, it is not cow's milk that is used as a raw material, but soy milk. In order to get a liquid similar to milk from soybeans, the beans are soaked in water for several hours, and then they are mashed together with the liquid. Then the mass is squeezed out, the decanted liquid is boiled for pasteurization, and cooled. The resulting product contains a lot of protein, including all the so-called "essential" amino acids, as well as various trace elements. In the countries of Southeast Asia, soy milk is used on an equal basis with cow's milk, since it is no less useful, and is also quite easy to digest.
In the East, tofu is often called "boneless meat" because it is thanks to bean curd that the people of Asia get the protein they need.
Various coagulants are used to curd soy protein. For example, soy puree can be boiled with sea salt, citric acid, and even gypsum. In any case, the protein will curl up, and you get a mass that is very similar to the usual cottage cheese. As in the case of homemade cheeses, the mass is squeezed and pressed, wrapped in cloth, after which the product is placed in a vacuum package with water (like some types of traditional cheeses). In addition, there is the option of storing tofu in a container of water. If the water is changed every day, then the cheese will be stored for at least a week.
The benefits of soy cheese
The popularity of tofu in the East is due to a number of factors. Firstly, it is the most accessible source of protein and essential amino acids, moreover, of non-animal origin. In addition, tofu contains a small amount of carbohydrates, which makes it easier to digest. Secondly, tofu fits perfectly into the concept of many Asian cuisines, since it has practically no taste of its own, which means it is able to absorb the harsh flavors of sauces and dressings.
Soy cheese tolerates freezing well, but after thawing it will lose some of the liquid, which will lead to the appearance of pores.
Soy or curd cheese comes in a variety of varieties. Some, like hard tofu, are great for deep-fried and deep-fried sauces. Soft cheese is often used in the preparation of desserts, sauces, soups. In addition, manufacturers often enrich the flavor of tofu by adding nuts or seasonings. The popularity of tofu is also due to the fact that it is well suited for various diets, vegetarian cuisine and fasting, since it is not a product of animal origin, but at the same time it is able to provide the body with a sufficient amount of protein.
