What is tofu? Europe found out about its existence only in the second half of the twentieth century. Can we say that tofu is a product of globalization? It is unlikely ... Yes, and the Chinese say the opposite. They believe that tofu was invented in the Middle Kingdom in the second century BC. Around the eighth century after the birth of Christ, this “cheese” became known in Japan. Later, he gained popularity in the countries of Southeast Asia. Many Thai, Vietnamese and Korean dishes are unthinkable without tofu. The harm and benefits of this product will be discussed in this article. This cheese is perceived with a bang by vegetarians, especially those who avoid the use of dairy products. Also, tofu can eat people suffering from lactose intolerance. What about the rest? What is the chemical composition of tofu? We will also talk about this.
How to make tofu
According to legend, soy cheese arose by a lucky coincidence. The Chinese cook, whose name has been lost for centuries, decided to add nigari seasoning to the flavor of the dish in mashed soybeans . In this case, magnesium chloride, which is part of the spice, acted as a coagulant. He curdled soy milk protein . Thus, the process of making tofu resembles the cheese making method. Only the raw material is not cow, goat or sheep’s milk, but vegetable - soy milk . First you get tofu curd. It is pressed, kept for some time. This produces a white, porous, soft-cheese-like product. Sell it in a sealed package that is filled with water. After opening it, you need to store tofu in the refrigerator, adding cool water twice a day. This cheese, like a sponge, absorbs extraneous aromas, so it can not be kept next to strongly smelling foods.
What cooks say about tofu
Bean curd and cheese - as a “blank sheet of paper" that awaits the master’s brush. He does not have his own taste and smell. But soy cheese tofu perfectly absorbs other flavors. He perfectly "gets along" with all the products that cooks use in the kitchen. Therefore, culinary experts deservedly call tofu the universal ingredient in dishes. It is used on the first and second. Good soy delicacy for snacks, and even for dessert. It is boiled, fried, baked, smoked and marinated - in a word, it is subjected to all types of culinary processing. But, since tofu is almost tasteless, it always goes side by side with any other ingredients. The porosity of the cheese allows you to serve it with a variety of sauces - from ketchup to jam. It is customary to add tofu cottage cheese or its soft varieties to soups. And in the preparation of the second, hard cheese is used. Shanghai’s cuisine uses “smelly tofu” - the Chinese version of Roquefort. It is almost unknown to Europeans. But you can buy "silk tofu." This creamy cheese is similar to the beloved “Amber”.
Tofu Composition
Now let's talk about what are the ingredients of this product. So, we found out that tofu is soy cheese obtained by fermenting bean milk. Thus, its composition is rich in high-grade vegetable protein. In hard cheese, 10.7 percent, and in cottage cheese - 5.3%. You should know that vegetable protein is better absorbed by the human body than a substance of animal origin. It contains essential amino acids for health. At the same time, low-calorie soy cheese: only 73 kcal per hundred grams of tofu. The composition of the product says a lot about its benefits. Here you have both iron - which contributes to the fight against anemia, and calcium, which, as you know, is the "building material" for bones. Tofu does not contain cholesterol, but it has a lot of vitamins. Among the line of nutrients, it is necessary to distinguish group B. This vitamin is responsible for good memory, strong teeth and nails, for shiny and thick hair, healthy skin.
Tofu: harm and benefit
All properties of soy cheese, both positive and negative, are due to its composition. Since the product does not contain cholesterol, it is good for cores. Vegetable protein obtained from cooked and mashed soybeans is perfectly absorbed. And therefore, it is prescribed to patients with a weak stomach. The low nutritional value of tofu (reviews often mention this) makes it indispensable in nutrition. Prescribe soy cheese and athletes. Regular consumption of tofu slows down aging and is an excellent prophylactic against cancer, as it removes dioxin, the causative agent of cancer, from the body. Soya delicacy helps to successfully fight osteoporosis, menopause, heart disease. And, of course, tofu is just a gift for allergy sufferers, those who cannot tolerate dairy products. It is also good for those who have recently had fractures. Soy cheese helps bone tissue recover and makes it denser and stronger.
Who benefits from tofu
You can say that to everyone. In China, in the homeland of the product, soy was treated as a product of the poor. In Ukraine, they say that for a beggar and honey agaric - chicken. And in the Middle Kingdom it is believed that soy is “boneless meat”. However, the demand for this product was raised by vegetarians. There were “chops”, “goulash” and, of course, “cheese”. To get enough, you need to eat more of these cutlets than their meat counterparts. But this is almost the only minus of tofu. Its price is quite democratic - 150-290 rubles per package (depending on weight and type). Of particular note is the benefit of tofu for people who monitor their appearance. Soy cheese contains isoflavones - the strongest antioxidants that neutralize free radicals. It also contains substances daidzein and genistein, which inhibit the action of estrogen. Thus, cheese nourishes our body with energy, strengthens bones, and selenium and iron contained in it give us physical strength.
Soy Cheese Harm
All food products - depending on the amount of their consumption - have positive and negative properties. Tofu is no exception. The harm and benefits of this product are mainly dose dependent. Do not abuse soy cheese. This can lead to thyroid diseases, adversely affect the reproduction of women and men. Children should be given bean curd and cheese with extreme caution. Tofu can cause diarrhea, and in teenagers provoke early sexual activity. But this product can act as a mild laxative for constipation. By the way, not all allergy sufferers can consume it. Doctors recorded several cases of allergic reactions to tofu, which were expressed in nausea and urticaria. This is caused by individual intolerance to soy products.
What can be made from soy cheese
In Japan, many diets have been developed in which tofu is the main product. The harm and benefits of this product have already been examined by us. It remains only to add that the soy diet allows you to lose from seven to fourteen kilograms. And despite the fact that you do not need to change your usual way of life and limit yourself in the amount of food. Just replace the meat with soy cheese - and the result is obvious. Now consider how to eat this product. Just consuming it in the form in which it is sold is like eating Dutch cheese. Momen - hard tofu - can be put on a sandwich, cut into cubes in a salad, fried in breading. It can be pickled. And if you smoked dense soy cheese tofu, then distinguish it from ham will not work. Kinugoshi ("silk") is a gentle soft curd. It is used for soups, desserts and sauces. Sometimes on sale you can find tofu with toppings (spices, herbs, nuts) or sweetened for making “vegetarian cheesecakes”.
Benefits in cosmetology
Women use soy tofu not only for weight loss. Chinese women have long been using it to whiten the skin and give it velvety and softness. In order to prepare such a mask, you need to grind this Japanese curd with one teaspoon of olive oil. The face must be thoroughly cleaned and steamed before application. Apply the mask to the skin with light patting fingertips. Hold in a state of absolute rest for about ten minutes. Then rinse with cool water. The procedure should be repeated once or twice a week.