Meet: soy bean cheese. He is bean curd. It is also called tofu, and this is almost one of the most popular products, for example, in China, the Japanese islands, and many Asian countries. And bean curd is a real favorite of losing weight, vegetarians, fans of oriental cuisine. Let's take a closer look at this product.
Boneless Meat
Thanks to soybeans (of which tofu is actually prepared), it is considered one of the most nutritious foods containing vegetable protein. It is low-calorie, there are practically no fats with carbohydrates. And the tales of the exceptional beneficial characteristics of tofu are rooted in the depths of centuries. But even today, bean curd serves as one of the main sources of protein, without exaggeration, for tens of millions of people, therefore, probably, it is called “meat without bones” ...
A bit of history
An excellent reputation among tofu, such a high-quality and very healthy product, appeared a couple of millennia ago. For example, in a drawing in the tomb of the Han Dynasty, dated long before the new era, archaeologists have discovered a kitchen scene that shows the processes of making soy milk, as well as tofu. For many, bean curd is associated with Japanese cooking, but the birthplace of cheese is China. And in the Land of the Rising Sun, tofu arrived about one and a half thousand years ago (for comparison, according to some reports, soybean products have been actively consumed in the Celestial Empire for 25 centuries).
Who invented?
Most likely, the Chinese themselves probably do not know who owns the opening of tofu. There are several popular myths. Here, for example, is one of them. The court chef decided to add the original substance - nigari to the bean puree (perhaps for reasons of flavoring the dish). A reaction occurred, as a result of which the mashed potato curled, turning into an elastic, shiny, but delicate cream-paste the color of baked milk. This mixture appealed to the emperor himself and then won the hearts of many Chinese. And they called her tofu. By the way, nigari is a concentrated solution of salts with a pleasant smell, which is obtained after the thermal treatment of sea water (in the language of modern chemists - magnesium chloride, or the now well-known food supplement E511).
Another version
She narrates that a poor Chinese employee discovered cheese from his hopelessness. The man was honest, he never took "on his paw", he did not have enough money for any food other than soybeans. The Chinese independently evaporated nigari from the water of the sea, using it as a seasoning, and inadvertently introduced it into soya puree. Came out tofu. The man could not afford meat and successfully replaced his food with a new dish. Some time passed, and he noticed that his state of health improved, and strength appeared to live. Since then, bean curd has become popularly called “meat without bone” and has gained immense popularity, turning into an indispensable national delicacy.
Continuation of a story
Later, from this product, the Chinese learned to cook a wide variety of dishes, learned how to store cheese from soy. China has gone through various periods in history, but beans have been cultivated everywhere. And they made tofu out of them. The inhabitants of the Celestial Empire and now relate to cottage cheese, not only as food. From ancient times they discovered the healing power of the product and use it in the treatment and prevention of various ailments.
Tofu Cheese. Benefit
Many people know for sure: this cheese is healthy, but what exactly are its advantages? Moreover, lately people have been frightened by the so-called genetically modified beans. It should be noted that soy is a unique plant, which is a supplier of high-grade vegetable protein that is fully adequate to animal protein. Soy contains 9 amino acids essential for excellent health. Accordingly, they include tofu cheese. Its use is great: it surpasses fish, eggs, and even beef in the amount of protein. Therefore, cottage cheese, as a protein concentrate, is considered an ideal product for vegetarians, for fasting, for adherents of a healthy lifestyle. And also, tofu is a wonderful prevention against many heart diseases. It is 90% soluble in liquids, which means it is easily absorbed by the human body. Recipes with his participation - a true panacea for people with poor digestion. And the best part is that there are few calories in this delicacy: there are only 73 in 100 grams!
Tofu Cooking recipes
In general, the production of cottage cheese resembles the method of obtaining cheese from cow's milk. This is probably why he got the name of cheese. The substance is "extracted" by curdling soy milk (fresh) made from beans. A thickener is added to it - nigari, as a rule (sometimes vinegar, lemon juice), are mixed and heated, then pressed into tight tofu cubes. Cooking recipes have not changed much since ancient times, the only difference is that today, in order to make soy milk, they do not take the beans themselves, but prepared soy powder.
Three kinds
How to make cottage cheese from soy milk? There are 3 types of soy cheese, they are classified by their consistency level, which is directly related to the content of vegetable proteins in it: the drier the denser the final product, the higher the percentage of proteins. The European Union is accustomed to more dense and solid options. In terms of density, such tofu, more likely, resembles "Mozzarella" than cottage cheese, is perfectly applicable for cooking roast, and for goulash, and for grilling. Asians prefer a more watery, soft, so-called cotton. It can be used to prepare 1 course. The most delicate of all varieties is “silk”. There is more liquid in it, and in consistency it resembles custard. It is often used in mashed soups, sauce, 2 dishes and sweets.
Where to buy?
Recently, tofu cheese has also become popular with us. Where to buy a good product? Yes, in any large specialized store or supermarket. They make it not only in Asia, but also in other countries. There is cheese and Russian production. However, the Japanese, for example, are sure that the real tofu is produced only on the corresponding islands - and nowhere else! How to distinguish bean curd from natural at home? After all, at first glance, they are similar. In addition, you could sell the mixture. It is enough to drop a drop of iodine on the mass. Natural cheese does not react in any way, and soybean will change the color of the droplet.
"Day of cheese"
And now - dishes with tofu cheese . The recipes for their preparation are quite simple: even an inexperienced mistress will cope. But how much good, and also, it turns out tasty and fast. Perhaps, having tried at least once an oriental delicacy, you will make it appear in your kitchen regularly.
- Just cottage cheese. We need: a glass of cool water, a glass of soy flour, two glasses of boiling water, half a glass of lemon juice (or a pinch of nigari). In a small container, knead the flour + water in a thick paste, add boiling water, mix. Cook over low heat for about 15 minutes. Then pour in the lemon juice (or introduce nigari), stir again and remove the pan from the oven. When the curd mass settles, filter it through a gauze filter.
- Tofu soup with green peas. In a slightly salted broth - meat or vegetable - add 1 grated carrot, 2 diced potatoes, herbs, spices and cook over low heat for 10 minutes. add 150 grams of diced tofu, chopped leek, green peas - fresh or canned. Bring to a boil. Turn off and let it brew. Serve sprinkled with herbs (you can season with a spoonful of sour cream or yogurt). For those who observe strict fasting, soup is cooked in a vegetable broth (sour cream also does not need to be seasoned). This dish is good because it is cooked very quickly, but hearty and healthy for the body.
- Salad with soy cheese. For this dish you need to take tofu firmer, denser, without excessive water. Actually, the salad with soy cheese remotely resembles the "Greek", but instead of the sour-milk ingredient we use the soy product. Take a few hard fresh tomatoes and chop them coarsely. Then peel the onion and sweet pepper and cut into half rings. Dice tofu. Pitted olives cut into circles. Add basil leaves, salt, pepper, mix with all accuracy and season with olive oil and lemon juice. The salad turns out to be very similar to the classic one both in taste and in appearance. It is very nutritious and perfect for any festive table. Bon appetit to all!