Cheese tofu - is considered an oriental delicacy and is a very popular product for vegetarians and fans of healthy eating. This cheese was first created in China in the distant III century BC.At that time it was called "douf" and was produced in a slightly different way than it is today. To prepare this product, soybeans were combined with water and ground to a uniform consistency. After that, boiled milk with the addition of sea salt and magnesia. As a result, the protein folded, and the precipitate formed was filtered through the tissue.
What do tofu do today? The basis of the product is a liquid obtained from soybeans with the help of a coagulant. The role of this substance can be citric acid, magnesium chloride or calcium sulphate. After the soy protein is curdled, it is filtered and pressed. The result is a white product of a dense structure.
The end result of this process - tofu, can be seen in the photo below.
. Actually, the production of this cheese resembles the process of extracting ordinary cottage cheese from milk. For this reason, tofu is often called soy cottage cheese, soy cheese or lean cheese.
What is in the composition?
Cheese tofu has a rather rich chemical composition:
- microelements - iron, manganese, zinc, selenium, copper;
- macronutrients - potassium, calcium, magnesium, sodium, phosphorus.
In addition, this product contains vitamin C and B vitamins, among which:
- thiamin-B1;
- riboflavin-B2;
- niacin-B3;
- pyridoxine - B6;
- pantothenic acid - B5;
- folic acid - B9.
Nutritional value of cheese tofu following - in 100 g of product contains:
- 1.88 g of carbohydrates;
- 4.78 g of fats;
- 8.08 g of proteins;
- 0.72 g of ash;
- 84.55 g of water.
Calorie tofu - per 100 g of product 76 kcal.
How does soybean curd affect the body?
Thanks to this rich composition, tofu cheese is able to exhibit a number of useful properties, and it is considered a valuable product for both adults and children. Due to the small proportion of carbohydrates, it is easily absorbed by the body and does not create a sensation of heaviness in the stomach. Being a product of fermentation, tofu improves digestion processes and is a supplier of beneficial microorganisms that normalize the intestinal microflora.
allergy. In addition, soy tofu shows antioxidant strength in the fight against free radicals and removes dioxin from the body, which is the cause of cancer. Recent studies have shown that using this product, you can reduce the risk of developing or stopping the development of type II diabetes.
Note! This ability is due to the presence in the product of specific isoflavonoids, which, "working" together with biologically active chains of peptides, stimulate the production of insulin and at the same time reduce resistance to it.
The tofu cheese provides the body with valuable nutrients and energizes it sufficiently. And most importantly, the content of lipoproteins and triglycerides in this product is insignificant, and, as is known, they are the "designers" of harmful cholesterol, which is much more in meat. The use of soybean curd can prevent the following diseases:
- hypertension;
- atherosclerosis;
- cardiovascular disease;
- breast cancer;
- age changes in the joints and bones;
- osteoporosis.
The use of tofu cheese is useful in the following cases:
- effects of menopause;
Note! In this case, an important role is played by phytoestrogens, which improve the condition during peri- and postmenopause by reducing the loss of bone mass in the lumbar spine.
- gastritis;
- if desired, build muscle mass;
Tip! In this case, you should choose a denser, thicker bean curd, since it will contain more protein.
- with excess weight;
- for allergies to milk protein.
Caution - Harmful!
To get maximum benefit from tofu and prevent possible harm, it is very important when buying to pay attention to its labeling - the product should be made from natural soy and in no way from transgenic.
In addition, the raw materials for tofu, grown in ecologically polluted zones, is unsuitable for its production, since the plant is able to absorb harmful substances from the soil, including heavy metal salts.
Use in Cooking
What is tofu in cooking? It is considered a very "convenient" ingredient, since it does not have a pronounced flavor, and therefore is not able to change the flavor of the dish. This allows you to use soy cheese in a variety of recipes and combine it with almost any product.
Culinary lovers like tofu for its versatility - it readily absorbs the aromas of other food ingredients:
- if marinated in chili sauce, it turns out a spicy ingredient for a meat dish;
- combining tofu with cocoa and sugar powder, you can make the perfect chocolate filling for dessert;
- if the cubes of this cheese are smoked, you can get an ingredient that, to your liking, will very much resemble a ham.
This lean cheese can be prepared in a variety of ways:
- fry;
- cooking;
- bake;
- steamed;
- to marinate.
It is added to sauces and soups, basic and sweet dishes.
Important! It is worth remembering that fried tofu loses its dietary properties, since it has the ability to quickly absorb oils, both animal and vegetable.
But at the same time this cheese is often fried, as it is incredibly tasty and nutritious. Let's prepare this simple dish.
How to fry tofu?
Prepare ingredients:
- 250 g soy cheese;
- 25 ml of soy sauce;
- 2 cloves of garlic;
- a teaspoon of honey;
- 2 tablespoons of olive oil;
- 2 tablespoons of starch.
The cooking process.
- Cheese cut into small triangles or rectangles.
- With a paper towel, pat soaked pieces to remove excess moisture.
- Tofu pan in starch.
- In the frying pan, heat oil and fry the cheese in it.
Make refueling
- Garlic finely chopped with a knife.
- In soy add honey and garlic.
- Stir and pour the fried cheese.
Bon appetit!