Contents

• What is it eaten with?
• Nutritional properties of tofu
• How do you choose and store tofu?

Ah, tofu. Ridiculed by some as a symbol of bland, tasteless, and meatless cuisine, loved by others as a tasty, healthy, and universal ingredient for meals. Some people love it, others think the "fu" in its name is completely justified. So what's it like?

The process of making tofu is essentially the same as that of making cheese from animal milk: soy milk is curdled by adding a suitable substance (home cheesemaking typically uses Epsom salts or lemon juice), then the whey is drained and the resulting lumps are pressed into a compact, sliceable lump. The resulting cheese has a texture similar to sheep's milk and is slightly moist. Legend has it that this process was first performed by a Chinese chef who accidentally dropped a piece of nigari seaweed into heated soy milk.

What is it eaten with?

The fact is that tofu in its basic form has almost no flavor. However, complaining about this would make as much sense as complaining that uncooked potatoes are tasteless. Tofu absorbs the flavors of spices, marinades, and sauces fantastically, making it suitable both as the main ingredient in a dish (scrambled tofu, a delicious "scrambled egg" made almost entirely from aromatically seasoned tofu , is a real hit with the vegan community!) and as an interesting addition that gives the dish the desired texture. Tofu can be seasoned both hot and savory, making it an ingredient in stews, stir-fries, kebabs, curries, and spreads, as well as sweet dishes—the delicious, creamy vegan tofurniki, or tofu cheesecakes, are particularly famous. Due to its compact, elastic consistency, tofu is often used as a meat substitute in dishes.

Nutritional properties of tofu

Tofu contains all eight essential amino acids, making it a very good source of protein—especially since it's very low in calories compared to other protein-rich foods. Tofu is also rich in iron, calcium, manganese, selenium, phosphorus, and several other minerals, as well as B vitamins. It also contains phytoestrogens from soy, which may help relieve the negative symptoms of menopause in mature women (and, conversely, according to a popular internet rumor, men who eat tofu don't develop female breasts). Tofu is not recommended for women with estrogen-sensitive breast cancer.

How do you choose and store tofu?

Tofu , like any cheese, is a product that must be refrigerated. After removing it from the packaging, the tofu cube should be squeezed dry before further processing (preferably with a paper towel to absorb the whey). Some foodies recommend freezing tofu before cooking, as this has a positive effect on its consistency and its ability to absorb flavors and aromas. The hardest and most cohesive tofu varieties are perfect for cutting into cubes and adding to a dish (be sure to marinate them in spices first), but they can also be blended into a paste or used in baked goods. Soft tofu , with the consistency of thick yogurt—so-called silken tofu—is a popular ingredient in desserts and sauces.