Useful and dangerous properties of tofu, Calories, benefits and harms, Useful properties

Tofu is a bean curd well known to all vegetarians,
came to Japanese cuisine from China.

Soybean curd, produced by adding to fresh
hot soy milk thickening agent. Usually for
tofu is made using nigari (it consists of
calcium sulfate – a natural mineral). Also tofu
can be produced with the help of such oxidizing products,
like lemon juice or vinegar. Then the curd is pressed into
dense briquette.

Tofu began to be used in China 200 years before
ad. Although the history of making tofu has been lost for centuries,
Chinese legend says that tofu was first cooked
accidentally. One Chinese chef added for nigari flavor
in mashed soybeans, and accidentally got cottage cheese, which
now called tofu.

Today, tofu is one of the everyday foods in Asian
kitchen and is very actively used by vegetarians for
all over the world. Delicate bean curd is sold in thousands of special
shops and stalls on Asian streets.

Tofu is a tasteless and odorless product, its consistency
allows you to prepare a variety of dishes from it. It
good at making sauces and pastas. It can be used
in the preparation of soups and main dishes from vegetables and cereals.
It is successfully used in the preparation of puddings and ice creams,
when baking pies and cakes.

Tofu comes in two varieties: soft and hard. For cooking
It is better to use softer varieties of tofu in soups. IN
other dishes are better suited for firm tofu. Firm tofu
easier to handle. With product consistency directly
related protein content. Thicker and less moist curd
contains more proteins.

Tofu is usually sold in vacuum packaging, in sealed
packages filled with water. Most brands of tofu
pasteurized in processing plants. Pasteurized
the product does not need any refrigeration while it is
closed, but unpasteurized tofu needs
store in a cool place. Remains of unused
tofu needs to be rinsed and filled with water. Change the water every
a day, and use tofu within a week. Water retains
tofu from absorbing the aromas of other foods.

Tofu can be frozen for up to 5 months. Consistency
at the same time it becomes more elastic, “meaty”,
and the taste of the prepared meals changes. Thawed tofu has
pleasant, caramelized color and fits perfectly
for marinating or roasting.

The health benefits of tofu

Tofu is an excellent source of high quality protein.
It contains all nine amino acids that humans need
use to maintain good health. Tofu
is also a good source of calcium and dietary fiber.

Tofu is a valuable and healthy product that is suitable for
preparation of dietary, low-calorie meals. In Japan
baby food is made from tofu. Dioxin is well excreted
from the human body in the diet of which there is
tofu. The product is indicated for lowering cholesterol levels.
The product contains a significant amount of trace elements
and B vitamins.

Tofu contains ingredients that prevent the occurrence of
chronic diseases: cancer and heart disease.

Extremely Nutritious, Low in Fat and Sugar
tofu is made from soybeans that are first boiled and
pounded, then the resulting soy milk is separated
and curdled with a coagulant. Warm soybean mass
placed for several hours in molds, and then in a tank with
water for further cooling. In the water, tofu becomes
harder. The bottom of the molds in which the tofu is placed is covered
cotton fabric: it holds the tofu, but allows water to pass through.

Tofu chunks made in this way often have
a characteristic print of the fabric is visible. This tofu is called
ordinary, or momen-goshi (that is, tofu filtered through
cotton), in contrast to the softer and softer kinu-goshi
(strained through silk) sold in the West under
the name of silky tofu. Kinu-goshi is made from more
thick milk and do not squeeze water out of it. Like a momen goshi
so kinu-goshi are creamy white in color.

Dangerous properties of tofu

Despite such a huge number of useful properties, doctors use
special attention to the phytic acid content in this product,
which in the process of digestion binds many minerals,
for example, iron, calcium, magnesium and zinc.

Soy foods, which include tofu, are not desirable
for feeding babies and pregnant women. In addition, their regular use
helps to reduce the concentration of sperm in men.

Do not overuse tofu for people suffering from endocrine
system, since its excess causes their exacerbation.

It is also important to know that if the soybeans, from which tofu was later made,
was grown in an ecologically polluted area, it is more likely
total, absorbed harmful substances and became unusable
for food.

How to make somomu tofu? Watching the video.

See also properties of other products:

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Anna Evans

Author ✓ Farmer

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