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| Tofu Tofu, also known as dofu, or soybean curd, is a soft cheese-like food. Tofu is made from soybeans, water, and a coagulant. Different types of coagulant may be used for making tofu. The most popular coagulant is calcium sulfate. Other coagulants are: nigari, a natural sea salt extract in its natural form, magnesium chloride, also an extract of sea salt, calcium chloride, which is derived from a mineral ore. The type of coagulant used has an effect on the texture and taste of the plain tofu. Vinegar, lemon or lime juice are often used in homemade tofu. Tofu made with calcium sulfate, and calcium chloride have more calcium than tofu made with nigari. Tofu (soybean curd) is an excellent source of protein, calcium, iron, potassium, and even has a generous amount of fiber. It is low in saturated fat and sodium and is cholesterol-free making it heart healthy. These qualities and the versatile nature of tofu make it popular, especially among vegetarian chefs. From a cooking perspective, tofu itself is bland; it does however absorb the flavors of other ingredients that it comes in contact, making it extremely versatile. Another interesting feature of tofu: it may be eaten uncooked or cooked, meaning it can be great in a salad or a stir-fry.
Tofu
comes in varying degrees of firmness. Soft or Silken Tofu is suitable for
steaming, or any recipe which calls for blending. Firm or Extra Firm Tofu
can be grilled, broiled, used in stir-fry dishes or in casseroles. The
possibilities of using tofu in recipes are virtually unlimited. To begin your tofu kitchen adventure,
choose firm or extra-firm tofu. Firm tofu work best in stir-fries, sautéed,
broiled dishes and on the grill. Silken tofu is the soft version that
suits creamy dessert recipes like cheesecake. If you purchase packaged tofu, be sure to
store it refrigerated and submerged in fresh water after you remove the
wrapper. Drain and refresh water daily to keep the tofu fresh. (Do the
same with fresh deli tofu.) Always rinse tofu well before cooking, and
then gently press tofu to release excess water. This can be done easily by
setting the tofu between two plates and placing a heavy pot on top of it
for 10 minutes. Dry the tofu with a paper towel. If you want to sauté, fry or broil the
tofu, slice it into cutlets. If you want to make meatless Sloppy Joes,
chili or lasagna, crumble the tofu coarsely. Brown the tofu crumbles in a
small amount of hot extra-virgin olive oil and add it to a fully cooked,
spicy sauce. Stir-frying is a great way to introduce
tofu to your family's diet. Cut firm tofu into 3/4-inch cubes. Whenever
you can, hold back the tofu until the last few minutes of cooking; tofu
should go into the wok with the last tender vegetables. Cook no more than
five minutes once the tofu hits the hot pan. Otherwise, overcooking and
excess stirring will break up the tofu into a horrible mess. You want to
try to keep the tofu in nice, neat cubes, to make it appealing when it
hits the table. Extremely popular in the
Orient, tofu was first used in China over 2,000 years ago.
Experts believe the production of tofu began sometime during the
Han dynasty, in the second century B.C. One Chinese legend says that tofu
was created when a cook added nagari (a compound often used today in the
production of tofu) to lend flavor to a batch of cooked soybeans, and
accidentally produced the bean curd.
From China, tofu was introduced into Korea, and reached Japan in
the eight century A.D. The process by which tofu
is made has a lot in common with making cheese. A coagulant is used to
curdle soy milk and the curds are then pressed into a solid block.
Several types of coagulant are used, from the above-mentioned
nagari to calcium sulfate.
Besides blandness,
another common complaint about tofu is the texture.
However, today you can choose from a wide variety of tofus that
vary from extra firm, which is denser and more solid, to soft tofu, which
is more jello-like. There is also silken tofu, which is creamier and more
custard-like than regular tofu, and also comes in varying degrees of
firmness. The firmer tofus are recommended for stir-fries and grilling,
while the regular tofus work well in soups and silken tofu is great for
blended dishes like pudding. But
there are no rules - it all depends on your own preference. It's hard to
exaggerate the health benefits of tofu.
It's high in calcium and vitamins, but low in fat and sodium.
It has no cholesterol. Because
tofu is so easy to digest, it's an excellent meat substitute for
individuals who have trouble digesting meat, or medical conditions such as
chronic heartburn. Furthermore,
tofu has been credited with offering protection against diseases such as
cancer and osteoporosis. How do you store
tofu? Tofu can also be
frozen, which gives it a more meaty texture. The regular to extra firm
tofus are better for freezing, as the softer tofus do not hold their shape
as well. But no matter what
type of tofu you're working with, you can add extra firmness by draining
it before freezing. Simply place the tofu between paper towels or tea
towels and laying a heavy pot or board on top of it for fifteen to thirty
minutes. Frozen tofu will
last for at least three, and up to five, months. Tofu is extremely versatile - you can use it in soups, stir-fries, puddings, dips - some people even claim it makes a great baby food. Source: |