Bean curd: cooking recipes, benefits and harms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meet soy bean cheese. He is also bean curd. It is also called tofu, and this is almost one of the most popular products, for example, in China, on the Japanese islands, in many Asian countries. And bean curd is a real favorite of those who are losing weight, vegetarians, fans of oriental cuisine. Let's take a closer look at this product.

Meat without bones

It is thanks to soybeans (of which tofu is actually prepared) that it is considered one of the most nutritious foods containing vegetable protein. It is low-calorie, there are practically no fats with carbohydrates. And legends about 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, which is probably why it is called “boneless meat”…

A bit of history

Tofu, such a high-quality and very he althy product, had an excellent reputation a couple of millennia ago. ToFor example, in a painting in a Han Dynasty tomb dated long before the Common Era, archaeologists have discovered a kitchen scene depicting soy milk-making processes as well as tofu. For many, bean curd is associated with Japanese cooking, but the birthplace of cheese is China. And tofu arrived in the Land of the Rising Sun about one and a half thousand years ago (for comparison, according to some sources, soy products have been actively consumed in China for 25 centuries).

Who came up with it?

Most likely, the Chinese themselves probably do not know who owns the discovery of tofu. There are several popular myths. Here, for example, is one of them. The court cook decided to add the original substance, nigari, to the bean puree (perhaps for reasons of spicing the dish). A reaction took place, as a result of which the puree curdled, turning into an elastic, shiny, but most delicate pasta-cream of the color of baked milk. This mixture pleased the emperor himself and then won the hearts of many Chinese. They called it tofu. By the way, nigari is a concentrated solution of s alts 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 additive E511).

Another version

She tells that a poor Chinese employee opened the cheese out of his desperation. The man was honest, never took "on the paw", he did not have enough money for any food, except for soybeans. A Chinese man independently evaporated nigari from the water of the sea, using it asseasoning, and accidentally introduced it into soy puree. The tofu came out. The man could not afford meat and successfully replaced his food with a new dish. Some time passed, and he noticed that his he alth improved, he had the strength to live. Since then, bean curd has become popularly known as “boneless meat” and has gained immense popularity, becoming an indispensable national delicacy.

Continuation of the story

Later, from this product, the Chinese learned how to cook a wide variety of dishes, learned how to store soy cheese. China has gone through different periods in history, but beans were cultivated everywhere. And they made tofu out of them. The inhabitants of the Celestial Empire still treat cottage cheese, not only as food. Since ancient times, they discovered the healing properties 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 useful, but what exactly are its advantages? Moreover, in recent times, people have been frightened by the so-called genetically modified beans. It should be noted that soy is a unique plant that is a supplier of complete vegetable protein, fully adequate to the protein of animal origin. Soy contains 9 essential amino acids for excellent he alth. Accordingly, they include tofu cheese. Its benefits are great: in terms of the amount of protein, it surpasses fish, eggs, and even beef. Therefore, cottage cheese, as a protein concentrate, is considered an ideal product for vegetarians, for fasting, foradherents of a he althy lifestyle. And yet, tofu is a wonderful prevention against many heart diseases. It is 90% soluble in liquid, which means it is easily absorbed by the human body. Recipes with his participation are a true panacea for people with poor digestion. And the best part is that this delicacy is low in calories: 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. Perhaps that is why he got the name cheese. The substance is "obtained" by curdling soy milk (fresh) made from beans. A thickener is added to it - nigari, as a rule (sometimes vinegar, lemon juice), mixed and heated, then pressed into dense tofu sticks. 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 curd from soy milk? There are 3 types of soy cheese, they are classified according to the level of their consistency, which is directly related to the content of vegetable proteins in it: the drier, denser the final product, the higher the percentage of proteins. The European Union is accustomed to tighter and firmer options. In terms of density, such tofu is more reminiscent of Mozzarella than cottage cheese, it is perfectly applicable for cooking roasts, goulash, and grilling. Asians prefer more watery, soft, so-called cotton. It can be used for cooking 1 course. Mostthe most delicate of all varieties - "silk". There is more liquid in it, and in consistency it resembles custard. Often used in pureed soups, sauces, 2-course meals and sweets.

Where to buy?

Tofu cheese has also become popular in our country lately. 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 real tofu is produced only on the respective 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 will not react in any way, and soy will change the color of the droplet.

Cheese Day

And now - dishes with tofu cheese. The recipes for their preparation are quite simple: even an inexperienced hostess can handle it. But how many benefits, and besides, it turns out tasty and fast. Perhaps, having tried at least once an oriental delicacy, you will make it appear in your kitchen regularly.

1. Just cottage cheese. We will 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 flour + water into a thick paste, add boiling water, mix. Cook on low heat for about 15 minutes. Then pour in the lemon juice (or introduce nigari), againstir and remove the pan from the oven. When the curd mass settles, we filter it through a gauze filter.



2. Soup with tofu and green peas. In a lightly s alted broth - meat or vegetable - add 1 grated carrot, 2 diced potatoes, herbs and spices and cook over low heat for 10 minutes. add 150 grams of tofu, diced, chopped leek, green peas - fresh or canned. Bring to a boil. Turn off and let it brew. Serve sprinkled with greens (you can season with a spoonful of sour cream or yogurt). For those who observe a strict fast, the soup is boiled in vegetable broth (sour cream also does not need to be seasoned). This dish is good because it cooks very quickly, but it is satisfying and he althy for the body.



3. Salad with soy cheese. For this dish, you need to take tofu harder, denser, without excessive water. Actually, the salad with soy cheese is remotely reminiscent of "Greek", but instead of a fermented milk ingredient, we use a soy product. We take a few hard fresh tomatoes and cut them into large pieces. Then we clean the onion and sweet pepper and cut into half rings. Tofu cut into cubes. Pitted olives cut into slices. Add basil leaves, s alt and pepper, mix with all the 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 holiday table. Happy everyoneappetite!