Tofu cheese: properties, features of preparation and use

Although Tofu cheese is not particularly popular in Russia, this insanely healthy dairy product has long been appreciated abroad.The amazing composition that makes the product an equivalent of meat, the unusual taste and the ability to experiment endlessly with cooking options explain why everyone should get acquainted with this cheese.

Tofu cheese is, in fact, ordinary bean curd. Vegetable product is made from soybeans. It contains almost no carbohydrates and fats, but is rich in protein and other beneficial substances. This explains why this type of cheese is so loved by people who follow a dietary diet. The taste of the product is quite lean - soy is responsible for this, but the smell is a little sweet. This cheese looks like pressed cottage cheese, packed in a vacuum bag or container filled with liquid. The meaning of the latter is that foreign smells do not soak the cheese mass.

It is important to say that Tofu can be subjected to virtually any existing heat treatment. The product is boiled, fried, baked and even marinated. Smoked tofu, braised, deep fried with a crispy crust - any option has its fans. Choosing this product in the store, it is important to carefully examine the information available. The composition should contain only three components: water, soybeans (or soybeans) and a thickener, called coagulant.

Storage of tofu occurs in compliance with several rules. If the package is open, but the product is not eaten completely, then the residue should be washed under a tap, then pour clean water and put it in the refrigerator. Fluid will need to be changed daily. It is best to keep the product in a sealed container, so it can be stored for a week. If suddenly a piece of taste becomes unusually sour, then you can try to boil it for about ten minutes. Although the texture will change, the product will again be usable.

If the cheese is frozen, its storage will be extended to almost six months. However, you should know that, having undergone this type of processing, Tofu will change both the taste, the structure, and even the color. Thawed cheese is more dense and porous. Its color first turns yellow, and then whitens. The taste becomes noticeably richer.

It is customary to distinguish three main types of Tofu cheese. Between themselves, they differ in the technology used in the manufacture, and texture, depending on the amount of protein contained in the product. Usually high density and dryness of the cheese indicate a high protein content. In Europe, the most popular is just a dense product, the consistency of mozzarella cheese. He often serves as one of the main ingredients of vegetarian dishes, for example, goulash or vegetarian skewers. Hard cheese Tofu is called "Western".

Another type of product is soft, with plenty of liquid. He is especially loved by the people of Asia. They add cotton cheese to roasts and other dishes. By consistency, it also resembles mozzarella.

Finally, the third type of dairy product is called "silk". The liquid content in it is even higher than in the "cotton". At first glance, it is even difficult to identify the cheese in it. The consistency of such Tofu is watery, tender and creamy. This variety is used for making sauces, soups, cake creams and other delicious dishes.

It is important to add that cheese is often produced with various additives (from herbs and mushrooms to apples and berries). Of course, this makes the product more interesting, but still the true taste of Tofu cheese disappears. By the way, they also distinguish the “stinking” Tofu, soaked in fish marinade, which is especially valued in China. As you might guess, its name was obtained due to too intense smell.

Cheese is fat and fat-free, as well as aged and fresh. The product is intended for long-term use, or pressed, or dried, or pickled in sauce, vinegar, or in wine beverages. In the latter case, the cheese cubes are covered with a bright red crust.Dried Tofu is completely free from liquid, so before applying it will have to fill with water. Invented already Tofu in the form of thin leaves, intended for rolls or making pasta.

It is important to mention that the soybeans that form the basis of Tofu cheese is the only complete substitute for animal protein in the world. The product has an amazing composition - it includes all nine amino acids that a person needs to use in order to maintain good health. Therefore, for vegetarians, as well as people who simply do not like meat, Tofu cheese is an essential element of the diet. In general, there is much more protein in soy than in beef or fish (from 5% to 10%). Moreover, unlike animal matter, soy protein reduces cholesterol in the blood and is much better absorbed by the body.

We can not say that Tofu is saturated with iron, calcium and useful fiber. Due to its rich composition, the product is able to cleanse the body of harmful substances, including poisonous dioxin, and destroy gallstones. Finally, the dairy product is saturated with fistoestrogens. This substance helps women cope with the negative manifestations of the hormonal system. It is even considered that regular consumption of such cheese saves breast cancer and senile manifestations weaken. It is important to mention that The calorie content of Tofu cheese is very low - only 73 kcal.

Cooking Tofu cheese is a lot like cooking other types of cheese, which is based on regular milk. First, soybeans are transformed into soy milk. Then a thickener is added to the liquid to start the coagulation process. This is usually nigari, but, in principle, it is allowed to replace it with lemon juice or vinegar. In the next stage, the future cheese is mixed and heated, and then decomposed into briquettes. It is important to add that today it is customary to replace soybeans with ready-made soybean powder. Otherwise, the cooking time is significantly increased, because the fruits need to be cleaned, soaked, then cook and crush.

Tofu cheese can be prepared at home by yourself. There are various recipes that are not particularly complex. To implement one of these, you will need a glass of cold water, a glass of soy flour, two glasses of boiling water and six spoons of lemon juice. In a separate container, soy flour and cold water are mixed until a creamy substance is formed. After that, boiling water is added to it. The action is repeated.

The pot is placed on a small fire, where it lasts for about fifteen minutes. After that, lemon juice is added to the liquid, everything is mixed again. Then you can turn off the heat and wait for the cheese to settle. At the final stage, the substance is passed through gauze. The result is about a glass of soft Tofu. It can only be stored in a refrigerated chamber in a closed container, and the piece itself must be filled with liquid.

In the first stage, soy milk is prepared. A kilogram of fruit is covered with water, in which a little soda is dissolved. Before the expiry of twenty-four hours it will need to be changed several times. Then the fruits that have increased in size are washed and processed twice with a meat grinder. The final substance is filled with three liters of pure water and infused before the expiration of four hours. Future milk will also have to be stirred regularly. Finally, it is passed through cheesecloth, filtering.

At the next stage, the production of cheese takes place directly. A liter of milk is taken and boiled for five minutes. Turning off the fire, in the liquid will need to dissolve the juice of one lemon or half a teaspoon of citric acid.If you continue to periodically stir the substance, then after some period it will collapse. The mixture is then passed through cheesecloth, resulting in a thick mass.

Tofu produces many tasty dishes. The peculiarity of cheese is that it absorbs tastes and smells. Therefore, in order to get something sweet or savory, you just need to combine it with the appropriate products. For example, the combination with chili will be sharp and bright, and with chocolate - sweet and fragrant. This dairy product literally requires an abundance of spices and tasty oils. Often, before frying or baking it, a piece is marinated in lemon juice or soy sauce.

Virtually any review suggests that this sort of cheese can serve as a substitute for numerous dishes of animal origin. For example, by mixing it with minced meat for cutlets, you can reduce the fat content of the final dish, but get the same wonderful taste. In addition, it is believed that smoked cheese can become the equivalent of ham, and mixed with cocoa and sugar can be chocolate cream. Tofu is perfectly combined with a variety of fruits, vegetables and herbs.

Delicious salad is obtained from cheese, boiled eggs and Chinese cabbage. A perfect option is a combination of tofu, canned pineapple, cabbage, carrots and toasted peanuts.

Such a useful product, like avocado, will be perfectly combined with this cheese, tomatoes, pepper and garlic cloves. The combination of fish, cheese and onions with greens will be wonderful. Of course, one cannot forget about Tofu sandwiches, for which the cheese mass is either mixed with sauce or pate, or supplemented with a boiled egg.

Soft cheese in combination with butter and lemon juice often becomes the base for salad dressing. A dense product is sometimes fried in batter, for example, from beer. Naturally, the product is used for cooking soups, for example, with noodles and mushrooms, as well as for pasta sauces. Followers of a healthy lifestyle will gladly enjoy a smoothie made from banana, orange, tofu and berries.

To learn how to cook your own tofu, see the video below.