What is Tofu?!
Answers: I don't know what it is or how to make it.
Fermented soybean curd. They boil the soybeans and collect the sediment, for a very simple explanation. It's not something you make at home, typically. There are many ways to prepare it. There is soft tofu, med, and firm (& extra firm). The firmest will have a texture most like meat. Look at a recipe site for ideas.
Bean curd. You're better off buying it at the store since it's easy to find but not so easy to make, and you can put it in all kinds of veggie dishes.
Soybean curd. You don't make it - you cook the readymade stuff which is very cheap from oriental stores (cheaper there than in health stores). Drain off the water it is kept in, slice it finely like a vegetable, and fry the slices. Add soy sauce and chives while you fry, turn the slices over when they are browner and firmer, and cook slowly till they are done.
i dont know how to make it. but i;ve eaten it before. its some vegetarian food. it tastes awful
Types of tofu
Firm tofu - Firm tofu is dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats and calcium than other types of tofu.
Soft tofu - Soft tofu is more suited for recipes in which tofu needs to be blended.
Silken tofu - Silken tofu has a creamy structure and is also used in blended dishes. In Japan, silken tofu is consumed as such with some soy sauce.
Benefits of tofu
Rich in Nutrients - Tofu is rich in both high quality protein and B-vitamins. Tofu is, therefore, an excellent substitute for meat in many vegetarian recipes. As opposed to soya milk, tofu contains a lot of calcium. This calcium originates from the coagulant (nigari). When making tofu, the soy proteins are precipitated with calcium, providing tofu with a ready source of calcium. Calcium in tofu contributes to the prevention of osteoporosis.
Easy to digest - An additional benefit of tofu is that it is extremely easy to digest. This is because the soybean’s fiber is removed during the manufacturing process.
Reduce cholesterol - As most other soyfoods, tofu reduces heart disease by lowering the level of the "bad" LDL cholesterol, and as the result maintaining the level of "good" HDL cholesterol.
Rich in isoflavones - Tofu is rich in isoflavones. When making tofu, the soy isoflavones, genistein and daidzein, remain bound to the soy protein. Firm tofu contains about 35 mg isoflavones per 100g. Isoflavones will reduce the risk of osteoporosis, a disease associated with reduced bone density and increased bone fractures. Isoflavones will also lower rates of breast cancer and prostate cancer, and reduce menopausal symptoms including mood swings and hot flushes
How to Make Tofu
Ingredients (Japanese names in parentheses):
500g Soy Beans (Daizu)
20g Bittern (Nigari)
You will also need:
Cheesecloth
Molds (milk cartons work fine)
Press (rolled up newspaper wrapped in plastic wrap)
Weights (plates, etc.)
Cooking thermometer
Soak the soy beans in water overnight (10-20 hours). Be sure to use enough water so the beans can double in size. Prepare the molds using one milk carton per mold (you can use cheese molds if you have them). Cut off one side of the carton, and punch numerous holes in the sides and bottom to allow liquid to escape. Reinforce the molds by using a pair of longs sticks (one on each side) holding them together with rubber bands on the ends. You should have one piece of cheesecloth per mold which should be big enough to fit squarely into the mold and cover the tofu inside.
The next day, pour out the water, and pulverize the beans in a blender using enough water to cover the beans (you will probably need to do this in four to five batches). Pour the bean mixture into a very large pot and add enough water to double the quantity of liquid. Bring the liquid to a low boil and lower the temperature, skimming off any foam that collects on the top. Boil for 20-30 min. stiring (and skimming) constently. While it is boiling, disolve the bittern (the leftover "stuff" that is formed when you extract salt from seawater) in a small quantity of water. Place a piece of cheesecloth in a colander, and pour the liquid through it into a large bowel. The liquid that passes through is called "soy milk" and will become the tofu. The solid material that remains in the cheesecloth is called "okara" and is useful for various Japanese dishes (recipes will come later). For each of the molds, fit the cheesecloth squarely into the corners. When the temperature of the soy milk cools to 70C (158F) pour in the bittern and stir genetly. When the tofu starts to separate from the water (almost immediately), pour the mixture into the molds and cover with cheesecloth. Next, place the plastic wrap covered newspapers on top of the tofu (it should fit squarely) and place weights on top to press out the liquid. After about 30 min., remove the tofu from the molds. This should be done under water in a large pot or tub. Store the tofu submerged in water.
A low-calorie, high-protein, cholesterol-free food made from curdled soy milk. It is creamy white with a sliceable firmness that varies from soft to firm. Tofu should be kept refrigerated.
the good things about tofu is that it has a lot of nutrients in it, its easy to digest and it can lower cholesterol
If you are thinking of trying it I say .....Go for it!
Only buy the water packed fresh tofu from the chilled section though, not the one in the carton (that stuff is not for the 1st timer)
Dont try to make it, buy it from the asian store if you can as it will be super fresh and cheaper than your supermarket.
Tofu is bean curd made from soya milk - like ' little miss muffet sat on her tuffet eating her curds and whey ...along came a spider....etc'.
Tofu is a natural product and super good for you in terms of lean protein and easy to digest, it will fill you up too.
For the first timer I suggest frying thick slices in oil until golden brown and drain on paper towel...just like that...it tastes like an omlette kind of.
Learn how to scramble it...you'll never turn back...its fantastic cooked that way! Promise..