Tofu cheese is the cottage cheese received from a soyamilk. The homeland of this product is China. Tofu cheese in this country began to be cooked in the 2nd century. The soy product came to Russia in the second half of the XX century.
Types of tofu cheese and ways of use
There are several types of tofu cheese: firm, similar to cheese mozzarella, and soft (silk) which is similar to a pudding. A hard cheese is used for frying and smoking, silk tofu is added to soups, sauces and sweet dishes. Tofu cheese is irreplaceable ingredient of many dishes. Tofu as a sponge, absorbs taste and aroma of other components. It gives to a dish additional volume and also sates it with useful minerals and amino acids. This quality is especially important during observance of a post.
Tofu is cooked, fried, baked, added to a stuffing, steamed. Pickle in sauce, do sweet desserts. Tofu is on sale in vacuum water packages in which it can be stored several weeks.
Tofu can be frozen, however after defrosting it becomes porous and rigid.
This cheese can be on sale and by weight. Upon purchase of such product smell it – it shouldn't smell of sour. Tofu cheese is stored in the fridge no more than a week. It needs to be placed in a bowl with water. Water changes daily, it is impossible to eat it.
Advantage of tofu cheese
Tofu cheese is widespread in vegetarian kitchen as it is an excellent source of the easily acquired protein. From useful substances at tofu cheese there is also large amount of calcium and iron. Caloric content of a soy cheese small also makes 76 kcal on 100 grams therefore tofu cheese can be eaten during a diet for weight loss. It almost doesn't contain fats and carbohydrates, it is remarkably acquired by a stomach and normalizes work of digestive organs and kidneys. This product has a remarkable property - it is capable to replace meat, eggs, milk in a food allowance without harm for an organism. In tofu cheese there is no cholesterol therefore it promotes improvement of a condition of an organism at cardiovascular diseases.
The tofu cheese used in a large number can have laxative effect, cause diseases of a thyroid gland, delay of brain activity.
This product is a source of calcium and vitamin B. It is very useful to strengthening of teeth. Tofu cheese contains substances isoflavones which are the strongest antioxidant capable to neutralize free radicals. These substances are also capable to increase density of a bone tissue. Thanks to high concentration of iron and selenium, tofu cheese gives to an organism energy. This product is recommended to athletes at heavy loadings.