What is tofu or tofu, benefits and how to do it - Green Health Tips - Health & Fitness News What is tofu or tofu, benefits and how to do it | Green Health Tips - Health & Fitness News

What is tofu or tofu, benefits and how to do it

Who has not heard of tofu at some point ? It is a food of oriental origin, coming specifically and to be more precise of the Japanese cuisi...

Who has not heard of tofu at some point ? It is a food of oriental origin, coming specifically and to be more precise of the Japanese cuisine, where it is considered as tofu . That is to say, it is a food of the Japanese kitchen that is obtained from curdling the milk of soybean (in the same way that, for example, cheese is obtained from the milk curd 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. This is why it is also known as Asian cheese .

What is tofu or tofu, benefits and how to do it

In addition to having the appearance of cheese, the truth is that many tend to identify tofu as vegan , being considered as a good substitute for meat because of 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 pollutants or toxins specific to 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, reminiscent of the cheese, almost pristine appearance with white cream color and soft, almost delicate flavor.

It is made from the curdled milk that is obtained from the cooked seeds of the soybean , and that popularly receives the name of soy 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 specialized herbalists and specialty shops, or oriental supermarkets, but also in large supermarkets and common supermarkets. In fact, it is possible to buy it natural, with sesame, smoked …

Among its basic ingredients we find soybean seeds, water and coagulant or solidifying such as nigari (magnesium chloride), which helps in the process of curing the soy drink by acting as a thickener.

What is tofu or tofu, benefits and how to do it

The benefits of tofu and its nutritional properties

The  tofu  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 content in isoflavones, it is also useful in reducing the negative effects of menopause in women, and fighting against osteoporosis.

In cooking stands out because  tofu  is layers of absorbing the taste of other foods when it comes to cooking it.

Tofu nutritional values

  • Contains about 15% protein.
  • Minerals like 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:

  1. First, during the whole night before, put the yellow soybeans soaked in 1 liter of water.
  2. The next day put a gauze on the strainer, and turn the strainer over one of the pots.
  3. Put the equivalent of 1 liter of water in another pot, and bring to a boil. Meanwhile, remove the water soaked in yellow soya. Put some cold water in a blender, add the yellow soybeans and mash until pureed (must have a creamy paste).
  4. Once the puree is obtained, and when the water we have placed in the other pot has begun to boil, add the soy puree. Bring to a boil over high heat, stirring constantly with the help of a wooden spoon.
  5. 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 mash into the strainer where we have placed the gauze. With the help of the same wooden spoon, press the soy puree until all the liquid (which will be soy milk) is poured.
  6. 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.
  7. Now put the soy milk in a saucepan and boil over high heat for 5 minutes. Turn off the fire.
  8. If you do not have nigari squeeze the lemon to get its juice and incorporate it into the saucepan where the soy milk has boiled. If you have nigari now incorporate the 4 tablespoons, stirring well.
  9. While resting, place a new gauze – clean – on the strainer. Pour into the tofu (which as you will have noticed, it has already started to solidify). Squeezing well with the wooden spoon tries to remove as much liquid as possible.
  10. Now put the gauze with the tofu on a plate, something that serves to make weight on and let stand for 40 minutes (so it is taking shape). After this time, remove the gauze wrapping the tofu with great care.
  11. Put a very cold water in a bowl or bowl, add the tofu and leave it there for 10 minutes, to obtain a firm consistency. Ready!.

What is tofu or tofu, benefits and how to do it

Tofu recipe from soy milk

Undoubtedly it is the simplest and fastest option, since it is not necessary to let in soaking or cooking the raw soybean seeds.

What do you need?:

  • 2 l. Of soy milk (soybean drink)
  • 15 gr. From nigari
  • 1 glass of water

Steps to make tofu with soy milk:

  1. In a saucepan put the 2 liters of soy milk and heat it to a temperature of 80 ÂșC. You should stir it from time to time to prevent it from sticking, until it starts to boil. At that time you must put out the fire and reserve it.
  2. In another pot put the equivalent of a glass of water, and heat it to the fire.
  3. Dissolve the nigari in hot water, then add it to the hot soymilk, stirring with a wooden spoon to mix well.
  4. To prevent soy milk from being cut, it is important to let it stand for 30 minutes.
  5. Put a gauze over the strainer, and gradually incorporate the sauce of the saucepan.
  6. Wrap well with gauze. Put it on top of the plate, weigh it and press the tofu well (this will compact and expel all the serum). You should leave it like this for 30 minutes.

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