2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Tofu (soy cheese) is made from skimmed soy milk. It contains a lot of water, minimal amounts of fat, no cholesterol and much more protein than other plant products.
Tofu is an amazing product that has no taste of its own and easily absorbs other flavors and aromas. To obtain tofu, soybeans are soaked in water, ground and heated to 100 degrees. A coagulant is then added and the cross-section is the same as for milk cheese.
Depending on the further processing, different ones are obtained types of tofu - very hard, firm, soft and delicate as silk. In Bulgaria there is mainly hard cheese. Tofu differs not only in texture but also in calories and nutrients. The highest caloric content and the highest amount of protein are contained in the softest cheese.
To diversify the taste, aromatic herbs, garlic, peppers and even seaweed are often added. And the date of the first of September is a favorite of tofu fans, because today is celebrated Tofu Day.
How is it consumed?
It can be added to soups, vegetable dishes and salads, fried in batter. Gentle as thick cream, silk tofu is part of many desserts.
All kinds of tofu can be used in salads. Soft, (silk tofu) is just diced cheese. Thick tofu can be rolled in starch and flour and fried in oil (pre-flavored with spices and garlic).
By the way, if tofu looks too soft, can be drained by placing between two layers of paper towels and placed for a few minutes in the microwave - so the tofu becomes denser.
Tofu goes well with vegetables and [mushrooms. In addition to being a supplement in many vegetarian foods, it can be combined with fish and seafood, as well as meat.
Soft tofu is often used in the preparation of desserts and sauces. It has a very tender texture and looks like egg white.
This Chinese invention undoubtedly enriches the taste and diversifies vegetarian cuisine.
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