What Is Tofu...........Exactly?!
What the heck is that stuff anyway!?Www@FoodAQ@Com
Answers:
Soybean curd--it's good stuff!. There are two types of tofu: Chinese, which is packed in water, and Japanse, or silken, tofu!. Chinese tofu is what you use in stir-fry dishes, grilled, sauted, baked, etc!. It can be used as a meat substitute!. It comes in water-packed containers and can be found in the refrigerator section or produce section of most grocery stores!.
Japanese or silken tofu comes in aseptic boxes on the shelf!. It's used for smoothies, soups, sauces, puddings, in creamy sauces, and as a substitute for eggs (1/4 cup silken tofu per egg)!.Www@FoodAQ@Com
Japanese or silken tofu comes in aseptic boxes on the shelf!. It's used for smoothies, soups, sauces, puddings, in creamy sauces, and as a substitute for eggs (1/4 cup silken tofu per egg)!.Www@FoodAQ@Com
it's "Bean curd"
basically they "curdle" soy milk, similar to how cheese is made from curdling cow's milk!.!.
so it's made from soybeans that have been "turned into" soy milk, which was then curdled!.!.
but unlike some cheeses, there is no fermentation or rotting that happens during the production of tofu
P!.S!. Ever seen "Bean curd" on a chinese restraunt menu!? that's tofu!.!.Www@FoodAQ@Com
basically they "curdle" soy milk, similar to how cheese is made from curdling cow's milk!.!.
so it's made from soybeans that have been "turned into" soy milk, which was then curdled!.!.
but unlike some cheeses, there is no fermentation or rotting that happens during the production of tofu
P!.S!. Ever seen "Bean curd" on a chinese restraunt menu!? that's tofu!.!.Www@FoodAQ@Com
The production of tofu from soy milk is similar to the production of cheese from milk!.Www@FoodAQ@Com
It is Water, Organic Soybeans, Natural Coagulants (Nigari [Magnesium Chloride], Gypsum [Calcium Sulphate])!. It is bland plain, but in other foods or marinated in something it is delicious!.Www@FoodAQ@Com
Everythong you ever wanted to know about tofu including why do want it in your vegetarian kitchen:
Tofu belongs in your vegetarian kitchen because it is power packed with protein, is amazingly versatile, has health benefits and can be inexpensive if you purchase it in the right places!. Just make sure it is from a non-GMO source and is Organic!
We all can benefit from getting to know tofu better!. Most of the people who claim that tofu “tastes funny” really mean that tofu doesn’t taste like anything they’re familiar with, or that it has no distinct flavor of its own and is really rather bland!. They also mean that its texture is smooth and rather uninteresting!. And all that is true!. It is also why it is so very versatile and why it excites the inventive, adventurous cook in your vegetarian kitchen!. Tofu begs you to play with it, be creative with it, have fun with it!. It will go where you want it to go and do what you want it to do, picking up flavor and texture along the way!.
Frequently people who have enjoyed meals prepared by a person who knows what to do with this marvelous food, don’t realize that they are eating tofu at all!. They simply marvel at the wonderful flavors and textures of the meal and heap kudos on the terrific cook!. You can trust me on this, I have been doing it for decades!
History and Use
While growing in popularity in these United States recently, Tofu has been a staple in Asia for thousands of years!. This amazing soy food was first crafted in about 164 B!.C!. by Lord Liu An, a famous Taoist vegetarian, philosopher and mystic!. For more than 2000 years it has had a prominent place in Chinese cuisine!. It reached Japan a thousand years later when Buddhist Monks crossed the China Sea!. Being vegetarian, they introduced this wonderful soy food to the general public, popularizing it along with their Zen practice!.
Made of soy ‘milk’, Tofu provides a source of inexpensive, readily available, easily digestible, high protein for vegetarians!. Additionally, since it is bland and has no distinctive flavor of its own, it is remarkably versatile and lends itself easily to every part of the meal from appetizers, through soups, salads and salad dressings, to the entrees and finally -- even the desserts!. It can also be used to ‘bind’ other ingredients together as in Lentil Patties, Oat Burgers, or our Maryland Not Crab Cakes!.
Tofu comes in a variety of textures, from extra firm, to firm to soft and silken!. This designation is pretty much determined by its moisture content!. Each has its own unique quality and uses in your vegetarian kitchen!. These several varieties are not, however, interchangeable!.
Extra Firm Tofu is a wonderful choice for recipes that require firm, well defined shapes like our Tofu Cutlets or Tex-Mex Love Boats; Firm Tofu works well in recipes that call for crumbling, like our Tofu Rancheros or No-Egg Salad; Soft Tofu is lovely in our Carrot Coriander Tofu Quiche, or deviled Tofu Eggs; and Silken Tofu is a superb choice for creamy vegan soups, salad dressings and desserts!.
In other words, the texture of the tofu you select depends on what you want to do with it!. If you are preparing a sauce or creamy soup, a dessert or salad dressing in your vegetarian kitchen use silken tofu!. If you want to grill it, prepare cutlets, or some stuffed tofu like our Rock Cornish Game Stuffed Tofu, then you’ll select extra firm tofu!. Soft tofu is great when you want to prepare Tofu Rancheros or Scrambled Tofu for Breakfast or Brunch!. Tofu “No-Egg” Salad or our Luna Salad can be made with either soft or firm tofu!.
Tofu becomes sponge-like and chewy when you freeze it!. As it freezes it develops little channel-like tunnels which make it perfect to soak up a marinade or a barbeque sauce!. In the interest of the presentation of your dish, it is best to cut the tofu into cubes before you freeze it, for then, as it thaws and as it cooks, it will retain its attractive shape!.
Some companies have produced tofu which is already flavored for you, such as Nasoya’s Five Spice Tofu or their Garlic and Herb Tofu!. In a pinch, when soft or silken tofu are not available, you can purée firm or extra firm tofu!. However, the texture will be grainy and less than ideal!. No matter which texture you choose to work with, in short order, you will find tofu to be one of the staple items in your vegetarian kitchen!.
For awesome recipes and tips for what to do with it check out
http://www!.your-vegetarian-kitchen!.com/h!.!.!.Www@FoodAQ@Com
Tofu belongs in your vegetarian kitchen because it is power packed with protein, is amazingly versatile, has health benefits and can be inexpensive if you purchase it in the right places!. Just make sure it is from a non-GMO source and is Organic!
We all can benefit from getting to know tofu better!. Most of the people who claim that tofu “tastes funny” really mean that tofu doesn’t taste like anything they’re familiar with, or that it has no distinct flavor of its own and is really rather bland!. They also mean that its texture is smooth and rather uninteresting!. And all that is true!. It is also why it is so very versatile and why it excites the inventive, adventurous cook in your vegetarian kitchen!. Tofu begs you to play with it, be creative with it, have fun with it!. It will go where you want it to go and do what you want it to do, picking up flavor and texture along the way!.
Frequently people who have enjoyed meals prepared by a person who knows what to do with this marvelous food, don’t realize that they are eating tofu at all!. They simply marvel at the wonderful flavors and textures of the meal and heap kudos on the terrific cook!. You can trust me on this, I have been doing it for decades!
History and Use
While growing in popularity in these United States recently, Tofu has been a staple in Asia for thousands of years!. This amazing soy food was first crafted in about 164 B!.C!. by Lord Liu An, a famous Taoist vegetarian, philosopher and mystic!. For more than 2000 years it has had a prominent place in Chinese cuisine!. It reached Japan a thousand years later when Buddhist Monks crossed the China Sea!. Being vegetarian, they introduced this wonderful soy food to the general public, popularizing it along with their Zen practice!.
Made of soy ‘milk’, Tofu provides a source of inexpensive, readily available, easily digestible, high protein for vegetarians!. Additionally, since it is bland and has no distinctive flavor of its own, it is remarkably versatile and lends itself easily to every part of the meal from appetizers, through soups, salads and salad dressings, to the entrees and finally -- even the desserts!. It can also be used to ‘bind’ other ingredients together as in Lentil Patties, Oat Burgers, or our Maryland Not Crab Cakes!.
Tofu comes in a variety of textures, from extra firm, to firm to soft and silken!. This designation is pretty much determined by its moisture content!. Each has its own unique quality and uses in your vegetarian kitchen!. These several varieties are not, however, interchangeable!.
Extra Firm Tofu is a wonderful choice for recipes that require firm, well defined shapes like our Tofu Cutlets or Tex-Mex Love Boats; Firm Tofu works well in recipes that call for crumbling, like our Tofu Rancheros or No-Egg Salad; Soft Tofu is lovely in our Carrot Coriander Tofu Quiche, or deviled Tofu Eggs; and Silken Tofu is a superb choice for creamy vegan soups, salad dressings and desserts!.
In other words, the texture of the tofu you select depends on what you want to do with it!. If you are preparing a sauce or creamy soup, a dessert or salad dressing in your vegetarian kitchen use silken tofu!. If you want to grill it, prepare cutlets, or some stuffed tofu like our Rock Cornish Game Stuffed Tofu, then you’ll select extra firm tofu!. Soft tofu is great when you want to prepare Tofu Rancheros or Scrambled Tofu for Breakfast or Brunch!. Tofu “No-Egg” Salad or our Luna Salad can be made with either soft or firm tofu!.
Tofu becomes sponge-like and chewy when you freeze it!. As it freezes it develops little channel-like tunnels which make it perfect to soak up a marinade or a barbeque sauce!. In the interest of the presentation of your dish, it is best to cut the tofu into cubes before you freeze it, for then, as it thaws and as it cooks, it will retain its attractive shape!.
Some companies have produced tofu which is already flavored for you, such as Nasoya’s Five Spice Tofu or their Garlic and Herb Tofu!. In a pinch, when soft or silken tofu are not available, you can purée firm or extra firm tofu!. However, the texture will be grainy and less than ideal!. No matter which texture you choose to work with, in short order, you will find tofu to be one of the staple items in your vegetarian kitchen!.
For awesome recipes and tips for what to do with it check out
http://www!.your-vegetarian-kitchen!.com/h!.!.!.Www@FoodAQ@Com
it is made from soy beans!.Www@FoodAQ@Com
curdled soy, like cheese!.Www@FoodAQ@Com
I'm not exactly sure, that's why I don't eat food that moved an hour ago or food that I have no idea what it is or what it's made out of, lol
The movie soylent green comes to mind!. (I know!.!.spelled wrong)
Or Sweeney Todd!.!.!.!.!.heheheheWww@FoodAQ@Com
The movie soylent green comes to mind!. (I know!.!.spelled wrong)
Or Sweeney Todd!.!.!.!.!.heheheheWww@FoodAQ@Com
simply beans!.!.edit for detailsWww@FoodAQ@Com
crap!.!.!.!.that you pay for!.Www@FoodAQ@Com
A nasty smelly piece of rotting bean fat!.Www@FoodAQ@Com