What are the benefits of tofu and how to cook it
Tofu is a basic product of Thai, Japanese and Chinese cuisines. It is made of processed soy, does not contain gluten and cholesterol and is low in calories. It is a source of protein and trace elements that are important for our body. From a gastronomic point of view, tofu is universal and can serve as a basis for many different dishes. The neutral taste allows you to add it to soups and desserts, salads and pie fillings, fry and bake.
The benefits of tofu
Discussions on the benefits and harms of tofu soy cheese have been going on for many years. Most doctors and nutritionists recommend including it in the diet not only for proper nutrition but also for the health of the body. It is believed that when used wisely, the product has a positive effect on all organs and systems, providing many beneficial effects, such as:
- excretion of dioxin, which has carcinogenic properties;
- normalization of metabolic processes;
- improving the functioning of internal organs and bone health;
- regulation of blood cholesterol;
- strengthening immunity and protection against colds;
- normalization of digestive processes;
- prevention of diabetes.
Tofu is good not only for health but also for beauty. Many Chinese women use the product to eliminate pigmentation. After the mask with soy cheese, the skin becomes more elastic and velvety to the touch. The phytoestrogens contained in soy help women to even out the hormonal background, eliminate the manifestations of menopause and prevent the development of breast cancer.
How to cook tofu at home
- water – 1.8 litres.
- citric acid – 1 tsp.
- soy 300 gr.
Sow soybeans from garbage, rinse, fill with cold water and leave for 24 hours to swell. But it is necessary to periodically change the water so that the beans do not sour. It will even be better when rinsing the water to pre-rinse the beans. After 24 hours, drain the beans from the beans and rinse, discard in a colander, allow to drain.
Ready beans pass twice through a meat grinder. Pour cold water (1.8 litres) and leave for 5 hours, stirring occasionally (every 30 minutes).
Strain the resulting soy infusion through a thick cloth, squeezing the cake (okara). It turned out soy milk. Okara can be used instead of eggs in baking, or a lot of it can be prepared, such as cutlets.
Bring the finished soy milk to a boil, stirring occasionally so as not to burn. When the milk boils, reduce the heat. Citric acid 1 tsp without a slide to dilute in 2 tbsp. warm boiled water and pour in the milk, stirring it. When the cheese is formed, discard it in a colander, covered with the same cloth through which the milk is filtered (only it must be pre-rinsed and well squeezed, it is not necessary to dry completely). Soy whey can also be used in the preparation of bread.
Gather the fabric into a knot and hang it. Next, you need to determine what consistency is needed. If for cream or sauce, then the wick is not needed. If for frying plastics, then put under the wick (a package of cereals 800 gr.) for an hour.