Here is one such legend. Once, having prepared mashed potatoes from soybeans, the court cook wanted to give this dish an aroma. To do this, he added nigari (calcium sulfate) a special flavor additive, and the mashed potatoes curdled into a paste similar to cottage cheese. The Chinese liked it, and called this tofu paste. Another legend tells of an honest but poor official. He did not tear bribes and so he only had enough money for soybeans. He cooked mashed potatoes from soybeans and, accidentally, adding nigari to soy sauce, got a tofu paste. Over time, using the tofu paste thus obtained, he noticed that his body had grown stronger. And this fact made tofu a popular product.
Tofu was brought to Japan by Buddhist monks. At first it was a ritual food in monasteries and only later spread among the people.
In ancient times, the method of making tofu cheese differed from modern production. Soaked the beans in cold water, then after swelling they were grinded, thus obtaining soy milk. Milk boiled, added sea salt and gypsum. Thus, soybean protein turned into cottage cheese and came under the press. The process of making tofu cheese in our time is almost the same. Only for this do not take beans, and soy powder and instead of nigari - vinegar or lemon juice.
Tofu is like a soft curd or cheese. It can be a soft "Kinugoshi", or a solid "Momen". Momen tofu - this is when the paste is put into a mold, the bottom of which is stretched cotton fabric and necessarily use oppression. Kinugoshi tofu - it is not used when it is manufactured. Agar-agar is used to fix the mass.
This strange product is considered extremely useful. People who care about their health and figure, it will fit completely. It has more calcium than milk, lots of vitamins and other nutrients. Tofu is a low-calorie product and it does not contain cholesterol, and also promotes alkalization of the body. Tofu is called soy meat and not in vain. The composition of amino acids is close to meat and can replace it. Cheese tofu is easily absorbed by the body and therefore it is used by athletes, if it is necessary to build muscle mass. People suffering from gastritis, diabetes, obesity, and also with cardiovascular diseases are useful to eat tofu.
Since tofu is a product made from soybeans, it is possible to cook various dishes from it even on days of the most severe fasting. Tofu is unique with a lack of taste and therefore, what a dish of tofu - sweet, spicy, spicy - will completely depend on your imagination and seasonings applied.
Only in the second half of the last century, tofu cheese became known in Europe. Tofu became a popular dietary product in those years when the ubiquitous movement for a healthy lifestyle began. But we must remember that it has both useful properties of soy, but also its drawbacks.
Soy curd serves as a means of preventing osteoporosis. Tofu replaces animal products, but soybean should not be a substitute for meat for a long time. There is an opinion that tofu protects our body from cancerous tumors. It contains isoflavones, similar to human sex hormones - estrogens. It is believed that tofu helps with various problems with women's health. But some scientists do not support the opinion about the influence of tofu on the female body. They believe that an overabundance of isoflones can harm a woman. The conclusion is that moderation is needed in everything.
With tofu cheese, you can cook anything. For example, it will fit like a filling for lean dumplings, vareniki or pancakes. If you add jam, nuts and fruits to fresh tofu, this will be your favorite dessert. Cheese tofu retains its useful properties even after heat treatment. To preserve all the useful qualities of tofu cheese, it must be stored in a cool place and regularly filled with water. It can be frozen, but not for more than five months.
Cheese tofu is simply a treasure in the content of vegetable protein. It perfectly stimulates the brain and increases our efficiency. For people who care about their figure it is very important that this cheese has a low calorie content. It is an easy product and it perfectly satisfies hunger. Cheese tofu will never be a burden in your stomach. Tofu has absolutely no fat, and it retains its useful properties even after heat treatment.
Currently, tofu cheese can be purchased in vacuum packaging, always with water. In modern production, the cheese passes pasteurization and does not need to be further cooled, and not pasteurized tofu should be stored only in the refrigerator. When opening the package, the cheese can be stored in the refrigerator for not more than one week, all the time, changing the water, and washing the product. Now you know everything about cheese tofu, whose useful properties are so important! Be healthy!