wat is tofu?

Question

tell me

Answer 1

Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called "tofu" in Asian or vegetarian dishes.

Answer 2

Tofu, also known as soybean curd, is a soft, cheese-like food made by curdling fresh hot soymilk with a coagulant. Traditionally, the curdling agent used to make tofu is nigari, a compound found in natural ocean water, or calcium sulfate, a naturally occurring mineral. Curds also can be produced by acidic foods like lemon juice or vinegar. The curds then are generally pressed into a solid block.Hope this helps.

Answer 3

ofu, also known as soybean curd, is a soft, cheese-like food made by curdling fresh hot soymilk with a coagulant. Traditionally, the curdling agent used to make tofu is nigari, a compound found in natural ocean water, or calcium sulfate, a naturally occurring mineral. Curds also can be produced by acidic foods like lemon juice or vinegar. The curds then are generally pressed into a solid block.

Answer 4

What is tofu?

A staple in Asia for 2,000 years, tofu is known for its extraordinary nutritional benefits, as well as its versatility. Tofu, also known as soya curd, is a soft cheese-like food made by curdling soya milk with a coagulant. Tofu is a rather bland tasting product that easily absorbs the flavours of the other ingredients. Tofu is sold in water-filled packs or in aseptic cartons. Fresh tofu is usually packaged in water and should be refrigerated and kept in water until used. If the water is drained and changed daily, the tofu should last for one week. Tofu can be frozen for up to three months. Freezing will change its texture however, it will make the tofu slightly chewier.


Types of tofu

Firm tofu - Firm tofu is dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats and calcium than other types of tofu.

Soft tofu - Soft tofu is more suited for recipes in which tofu needs to be blended.

Silken tofu - Silken tofu has a creamy structure and is also used in blended dishes. In Japan, silken tofu is consumed as such with some soy sauce.


Benefits of tofu

Rich in Nutrients - Tofu is rich in both high quality protein and B-vitamins. Tofu is, therefore, an excellent substitute for meat in many vegetarian recipes. As opposed to soya milk, tofu contains a lot of calcium. This calcium originates from the coagulant (nigari). When making tofu, the soy proteins are precipitated with calcium, providing tofu with a ready source of calcium. Calcium in tofu contributes to the prevention of osteoporosis.

Easy to digest - An additional benefit of tofu is that it is extremely easy to digest. This is because the soybean’s fiber is removed during the manufacturing process.

Reduce cholesterol - As most other soyfoods, tofu reduces heart disease by lowering the level of the "bad" LDL cholesterol, and as the result maintaining the level of "good" HDL cholesterol.

Rich in isoflavones - Tofu is rich in isoflavones. When making tofu, the soy isoflavones, genistein and daidzein, remain bound to the soy protein. Firm tofu contains about 35 mg isoflavones per 100g. Isoflavones will reduce the risk of osteoporosis, a disease associated with reduced bone density and increased bone fractures. Isoflavones will also lower rates of breast cancer and prostate cancer, and reduce menopausal symptoms including mood swings and hot flushes.

Answer 5

Tofu is an asian food. But I personally don't like it. Some people eat it in replacement of chicken but it's pretty dull and more chewy.

Answer 6

have u ever heard of soybeans?they use that 2 make tofu

Answer 7

its a bean curd. its used in recipes often times to replace meat. it can have a rubbery texture.

-Stir Fry

We call for a bag of broccoli flowerets to save cutting and trimming time. Choose extra-firm tofu; other types will fall apart during stir-frying. To serve, spoon the saucy mixture over quick-cooking brown rice.

Yields: 4 main-dish servings
Cook Time: About 15 minutes
Total Time: About 40 minutes


3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons vegetable oil
3 garlic cloves, crushed with garlic press
1 tablespoon peeled, grated fresh ginger
1/8 to 1/4 teaspoon crushed red pepper
1 bag (12 ounces) broccoli flowerets, cut into uniform pieces if necessary
8 ounces shiitake mushrooms, stems removed, caps sliced
1 medium red pepper, cut into 1-inch pieces
1 package (15 ounces) extra-firm tofu, patted dry and cut into 1-inch cubes
3 green onions, thinly sliced




1. In small bowl, whisk soy sauce, brown sugar, and cornstarch with 1 cup water; set aside.

2. In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add garlic, ginger, and crushed red pepper and cook 30 seconds, stirring constantly. Add broccoli, mushrooms, and red pepper and cook, covered, 8 minutes, stirring occasionally.

3. Add tofu and green onions and cook, uncovered, 2 minutes, stirring occasionally. Stir soy-sauce mixture to blend and add to skillet; heat to boiling. Boil 1 minute, stirring.




Citrus Barbeque Tofu
Serves 2 to 3


1 14-ounce package of extra-firm tofu, cut into 8 or 9 slices

juice of 2 lemons
1/4 cup orange juice
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 1/2 teaspoon rosemary
2 garlic cloves, peeled and crushed
1 1/2 teaspoon soy sauce
dash of black pepper

Whisk all the ingredients but the tofu in a bowl to make the marinade.
Put the tofu slices in a flat dish and pour over the marinade. Cover and refrigerate for at least 8 hours.
Turn the grill on medium heat and brush lightly with some olive oil. Grill the tofu slices, brushing with extra marinade while cooking, about 5 minutes for each side.

Answer 8

Tofu is soy bean curd, or coagulated soy milk.

Answer 9

Soybean

Answer 10

It is simply made from soybeans. It is high in protein but has no distinct flavor. It is usually cooked with another food or sauce so that it can absorb the flavor of the other food or sauce.