Tofu cheese
Tofu cheese is a product made from soybeans. "Boneless meat" or "bean curd" is the main source of protein for people in China, Japan, and also fans of Asian cuisine. Due to the almost complete absence of taste, tofu cheese is actively used in cooking, being a universal component of many dishes.
Tofu cheese production
The process of making tofu is roughly similar to the production of cheese from milk: fresh soy milk, made from soybeans (or soy powder), is heated, after which it is curdled and filtered. Coagulants (thickening agents) are added to the mixture - lemon juice, vinegar or nigari, then the resulting product is pressed and packed into dense briquettes.
There are three main types of tofu cheese, the difference of which is related to the protein content: the drier and denser the cheese, the more protein it contains. This version of tofu cheese is called "Western", the consistency of this product is reminiscent of Mozzarella cheese.
Asia prefers to eat the softer and watery tofu, called "cotton" cheese. It is usually used for preparing first courses.
And the third type of tofu cheese is "silk". The consistency is more like pudding and is an integral component of mashed potatoes, steamed dishes, soups, sauces and sweets.
Some manufacturers add spices, herbs, mushrooms, nuts and other additives to tofu - they add a specific taste to the cheese, however, the product loses its neutral properties.
The benefits of tofu cheese
Due to the fact that in our country there is practically no culture of eating tofu cheese, few people know that soy is a rich source of protein, identical to the animal, being an irreplaceable product in the diet of vegetarians. Soy contains all ten essential amino acids that are necessary for the full functioning of the body, surpassing beef, eggs and fish in protein content.
It is noteworthy that if animal protein, splitting, raises the level of cholesterol in the blood, then soy, on the contrary, reduces it by 30%. Thus, the benefits of tofu cheese are obvious: regular consumption of this product can reduce the risks of diseases of the cardiovascular system.
Tofu cheese is very easily absorbed by the body, which means it is ideal for people with poor digestion. In addition, soy products are an excellent supplement for muscle building athletes.
Speaking about the benefits of tofu cheese, one cannot fail to mention the important quality of the product: "bean curd" removes dioxin, a cancer-causing poison from the body. It is for this reason that tofu is introduced into the daily diet of kindergarten menus in Japan.
The product is a source of iron, calcium and dietary fiber, improves kidney function, helps dissolve gallstones.
In addition, tofu cheese is a supplier of phytoestrogens - substances similar in action to female sex hormones. During menopause, when the body stops the production of estrogens, phytoestrogens can restore hormonal balance, slow down the aging process, and protect a woman from breast cancer.
Calorie content of tofu cheese
The calorie content of tofu cheese is only 73 kcal / 100 grams of the product, which allows the product to be included in the menu of people adhering to a diet.
Cooking tofu cheese
Despite the almost complete absence of its own taste, tofu is successfully used as an additional component to various dishes. It, like a sponge, absorbs the taste and aroma of neighboring products and goes well with any ingredients. It can be fried, smoked, boiled, baked, and also eaten with herbs and fruits - in any form, tofu cheese will be at its best!
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