What is tofu or tofu, benefits and how to do it
Who has not heard at some point about the tofu? It is a meal of oriental origin, coming specifically and to be more precise of Japanese cuisine, where it is considered as the Tofu. That is, it is a food of Japanese cuisine that is obtained from curdling soy milk (in the same way that, for example, you get cheese from the setting of milk of animal origin).
And, in fact, it is a product that could not be lacking in the cuisine of Japan, given the great diversity of foods that can be made from it. For this reason it is also known as the Asian cheese.
In addition to having the appearance of cheese, the truth is that many tend to identify tofu as the vegan meat, coming to be considered a good substitute for meat for its nutritional characteristics, being very rich in good quality proteins and also amino acids. They even tend to digest better than the proteins present in the meat itself.
But with an obvious difference: it is characterized by no polluting products or toxins from the metabolism of animals, since its origin -obviously- is not animal.
What is tofu?
In relation to its texture and flavor, it has a firm texture, very reminiscent of cheese, with an almost unpolluted appearance with a creamy white color and a soft, almost delicate flavor.
It is made from curdled milk that is obtained from cooked soybean seeds, and that popularly receives the name of soya milk or soybean vegetable drink.
Its preparation and consumption is so widespread that today it is possible to find it easily in the market, not only in herbalists and specialized dietetics stores, or oriental supermarkets, but also in large supermarkets and common supermarkets. In fact, it is possible to acquire it naturally, with sesame, smoked ...
Among its basic ingredients we find soybeans, water and coagulant or solidifying seeds such as nigari (magnesium chloride), which helps in the curdling process of the soya drink by acting in turn as a thickener.
The benefits of tofu and its nutritional properties
The tofu It stands out because it is a food that is prepared from soy beans, so it contains isoflavones and heart-healthy fats that are very interesting to lower high cholesterol, and lower triglycerides.
Due to its isoflavone content, it is also useful in reducing the negative effects of menopause in women, and fighting osteoporosis.
In the kitchen, it stands out because tofu It is able to absorb the flavor of other foods when it is cooked.
Nutritional values of tofu
- It contains approximately 15% protein.
- Minerals such as iron and calcium.
- Soy lecithin.
How to make tofu at home
Ingredients:
- 250 gr. of yellow soybeans
- 1 l. of water + 1 l. of water
- 1 lemon or 4 tablespoons of nigari (solidifying magnesium chloride)
Steps to make tofu from soybeans:
- First, during the previous night, put the yellow soya seeds in soaking in 1 liter of water.
- The next day put a gauze in the colander, and turn the colander over one of the pots.
- Put the equivalent of 1 liter of water in another pot, and bring to a boil. Meanwhile, remove the water where the yellow soybeans are soaking. Put a little cold water in a blender, add the yellow soybeans and crush until pureed (a creamy paste should remain).
- Once the puree is obtained, and when the water that we have placed in the other pot has begun to boil, add the soybean puree. Let it boil over a high heat, stirring constantly with the help of a wooden spoon.
- You will notice that a foam is forming. When it reaches the top of the pot, turn off the heat and pour the mixture of water and puree into the strainer where we have placed the gauze. With the help of the same wooden spoon press the soybean puree until all the liquid is poured (which will be soy milk).
- Again put half a liter of water in the pot and when the water starts to boil add the soy puree. Then filter again with the strainer and gauze.
- Now put the soy milk in a saucepan and boil over high heat for 5 minutes. Turn off the fire.
- If you do not have nigari, squeeze the lemon to obtain its juice and incorporate it into the saucepan where the soy milk has boiled. If you have nigari now incorporates the 4 tablespoons, stirring well.
- While it is resting, put a new gauze -clean- in the strainer. Pour the tofu (which as you have observed, has already begun to solidify). Squeezing well with the wooden spoon, try to remove as much liquid as possible.
- Now put the gauze with the tofu on a plate, something that can be used to make weight on it and leave it to rest for 40 minutes (this is how it takes shape). After this time, remove the gauze that surrounds the tofu with great care.
- Put in a bowl or bowl very cold water, add the tofu and leave it there at rest for 10 minutes, to obtain firm consistency. Ready!.
Recipe of tofu from soy milk
Without a doubt, it is the simplest and fastest option, since you do not have to soak or cook raw soybeans.
What do you need?:
- 2 l. of soy milk (soybean vegetable drink)
- 15 gr. from nigari
- 1 glass of water
Steps to make tofu with soy milk:
- In a saucepan put the 2 liters of soy milk and heat to a temperature of 80 ºC. You must remove from time to time to avoid sticking, until it starts to boil. At that time you must put out the fire and reserve it.
- In another saucepan put the equivalent to a glass of water, and heat it to the fire.
- Dissolve the nigari in the hot water, and then add it to the hot soy milk, stirring with a wooden spoon to mix well.
- To prevent soy milk from being cut, it is important to let it stand for 30 minutes.
- Put a gauze over the colander, and slowly add the saucepan mixture.
- Wrap well with the gauze. Place it on the plate, weigh it and press the tofu well (this way it will compact and expel all the serum). You should leave it like this for 30 minutes.
