How to fry tofu cheese at home. Fried tofu

Tofu cheese is the most popular in Japanese cuisine... Interestingly, it appeared due to a culinary mistake, but today it is used in recipes for a huge number of dishes. Everyone can cook this bean curd at home, but, most importantly, follow the rules and recommendations. There are several types of tofu: hard and soft. It must be stored in an airtight container in water.

It is important to note that this soy product is very beneficial for the body. It is recommended to eat it as a prophylaxis against osteoporosis, as well as for people with diseases. of cardio-vascular system and the digestive tract. This cheese is loved by those who suffer from milk protein intolerance.

How to make tofu cheese at home?

To prepare cheese, you should take the following products: 1 liter of soy milk and 1 lemon. Citrus can be replaced with 0.5 teaspoon of acid, which should be dissolved in 50 ml of water.

First, bring to a boil soy milk, and then reduce the heat to a minimum and leave for 5 minutes;
After that, remove the container from the heat and squeeze the lemon juice into it and start stirring without stopping until flakes begin to form;
Then you need to strain the liquid, and squeeze the remaining curd curd well. If you want to get a harder product, then the resulting mass should be put under oppression for a while;
In the refrigerator, store the product in salted water for no more than 5 days. If desired, you can freeze it.

How to make tofu from soy flour?

Another cooking recipe delicious cheese if there is no milk nearby.

For this recipe you need to take: 1 tbsp. soy flour and the same cold water, and 2 more tbsp. boiling water and citric acid, as in the previous recipe.

First, combine flour and cold water, mix well, and then add boiling water and stir actively;
Put everything on low heat and simmer for 15 minutes;
After that, remove the container from heat and add acid;
Stir well until flakes form. It remains to strain and squeeze the mass.

What to cook with tofu at home?

Soy product can be used to prepare great amount dishes. It can be used in almost any heat treatment: stew, bake, fry, etc. Because tofu has a neutral flavor, it can be paired with different ingredients to give it an original flavor.

Tofu in chinese

This lean dish, which can replace meat and quickly satisfy hunger. You have to spend half an hour on cooking.

For 4 servings worth taking: 0.5 kg tofu, 4 tbsp. spoons of soy sauce, 2 tbsp. tablespoons of vinegar, sesame seeds and sunflower oil, leek, 2 celery roots, 3 cloves of garlic, 1 tbsp. a spoonful of chopped ginger, chili, carrots, 225 g of mushrooms, 125 g of pickled corn cobs, packaging rice noodles, sprouts of soybeans and 0.5 teaspoon of coriander.

To figure out how to cook tofu in Chinese, let's break down the process into several stages:

Cut the cheese into cubes, top with soy sauce and sesame oil. Stir gently or simply shake the container so that all the pieces are covered with the sauce;
Take a frying pan, preferably a wok, and fry the ginger, minced garlic and chopped chili rings in vegetable oil. If you want to get not too much spicy dish, then it is worth first removing the seeds from the pepper;
Send the leeks cut into rings into the pan and fry for a minute, stirring constantly. Then put the sliced mushrooms there and simmer for a few minutes. Now it's time to add chopped celery and carrots;
Separately, you need to fry the cheese until a ruddy color is formed. You also need to cook the noodles according to the instructions on the package;
Add corn, prepared tofu, coriander and vinegar to the vegetables. Stir and simmer for another minute, then turn off heat. Add noodles as a side dish and sprinkle with pickled sprouts.

Recipe on how to make seafood tofu

Delicious and hearty dish worthy to be on the menu of restaurants. It will certainly surprise and delight guests, if served for festive table... It will take only half an hour to cook.

For 4-6 servings, you need to take the following ingredients:

For the base: 280 g of tofu and the same amount of shrimp, but without a head, 380 g of small squid, carrots, 120 g chinese mushrooms and sesame oil;
For the sauce: 1 tbsp. a spoonful of soy and oyster sauce, 2.5 tbsp. tablespoons of white wine, 0.5 tsp cane sugar and 1 teaspoon of cornstarch.

To cook this dish deliciously, you should start by preparing seafood, which should be defrosted if necessary. Peel the shrimp and be sure to remove the dark intestine. Cut them lengthwise to reveal the carcasses.

Remove the film and plates from the squid. Cut them lengthwise and unfold, and then make shallow parallel notches along the entire surface. Cut the soy product into small pieces.

We turn to the mushrooms, which should be chopped into thin slices, and the carrots on a coarse grater. To preserve nutrients and cook diet dish, we will use a double boiler. Put the cheese in the bowl on the lettuce leaves, then the seafood, mushrooms and carrots. Cook for 10 minutes.

At this time, you can make a sauce, for which all products, with the exception of starch, are sent to a saucepan and add 6 tbsp. spoons of the broth formed in the double boiler. Bring everything to a boil over medium heat.

Then combine the starch and 1 tbsp. a spoonful of cold water, and stirring constantly, add to the sauce. Continue cooking until everything thickens. Serve by matching all parts of the dish.

Chinese soup

Such dishes in restaurants and cafes are quite expensive, but if you cook them at home, then you will save a lot.

For this recipe for 6 servings, you need to take the following ingredients: 250 g tofu, 190 g shrimp, 1 l chicken broth, 1/3 st. green peas, 1 tbsp. spoon of starch and vegetable oil, 2 cloves of garlic and 1.5 cm of ginger root, 1 teaspoon of salt and 0.5 teaspoon of black pepper.

To cook at home tasty soup, you need to take a saucepan with a thick bottom and heat the oil in it. Put chopped ginger and garlic through a press. Thanks to this, the oil will acquire a piquant aroma;
Then send the peeled shrimp there (remember to remove the vein) and fry until tender. After that, take them out and set them aside;
Pour in broth, bring to a boil, reduce heat to medium and add tofu and peas. Be sure to salt and pepper and bring to a boil;
Separately combine the starch with a little water to dissolve it. Add it to the soup and cook until it thickens;
Put the shrimp in there and - you can serve!

Tofu pasta

A tasty and satisfying dish is very simple to prepare.

For this recipe, you need to take the following ingredients: 150 g of pasta, mushrooms and tomatoes in own juice, 70 g herb tofu, head of garlic, vegetable oil, provencal herbs, ground red pepper, dried basil and salt.

There are several methods for making tofu cheese at home, they differ mainly in the method of grinding soybeans and substances used as a coagulant. For coagulation, use citric acid or lemon juice, epsom salt, or a mixture of vinegar and table salt.

There may be other coagulants, but I am not aware of them. The type of coagulant affects chemical composition cheese. For example, if you use Epsom salt, tofu will contain more magnesium and sulfur, which are compounds found in Epsom salts (magnesium sulfate heptahydrate).

There is also different ways grinding soybeans. The better they are crushed, the thicker and richer the soy milk will be, from which, in fact, the tofu itself is made. There are ways to make tofu that make 350 grams of cheese from a kilogram of beans. At the same time, a lot of soybean meal goes to waste. I want to describe here a method that would require the use of a mixer or food processor. This will allow you to extract the maximum soy milk from the minimum of beans. As a result, from 500-600 g of soybeans, we get approximately 1300 g of tofu cheese. The exact weight will depend on how long the cheese is pressed and how much liquid can be removed from it.

You will need:

500 g dry soybeans;
4.5 liters of clean water;
3 teaspoons of salt;
5 tablespoons of vinegar 4.5% (apple, rice, table);
0.5 l of water (optional).

In addition, you will need some equipment:

blender (you can use a hand blender);
large saucepan (6-7 liters);
a large-diameter sieve with a fine metal mesh;
a small sieve with a fine mesh (or a slotted spoon);
wide bowl;
silicone spatula;
a piece of mesh fabric (or a four-layer piece of gauze);
measuring cup (or half-liter mug);
two rectangular or round plastic mesh containers (1.5-2 liters).

Preparation

We sort out half a kilogram of soybeans, remove unsuitable beans, rinse and soak in clean water at room temperature for at least 12 hours. As a result, 500 g of dry beans will make approximately 1 kg of 200 g of swollen soybeans. After the specified time, rinse the beans again, drain the water. You do not need to remove anything, such as the separated crusts - the whole beans go to work.

Now we proceed to obtaining milk from soybeans. Pour one third of the soaked beans into the blender bowl. Pour in 1/2 liter of clean water. Close the bowl and grind the beans with water at high speed for about 2 minutes. As a result, we get a foamy mixture. white, more than the initial volume by about 2 times.
Place a fine sieve over a large saucepan and pour the suspension obtained in the mixer onto the sieve. Slowly stir the soy mixture in a sieve with a silicone spatula, allowing the liquid to drain into the pan - until there is a pasty mass on the sieve - soybean cake, and a certain amount of soy milk in the pan.

The soybean cake remaining on the sieve is sent back to the mixer bowl, then again add 1/2 liter of water. Mix this portion of soy with water again - again for 2 minutes.

Pour the resulting soybean mixture onto a sieve installed above the pan, and repeat the previous steps again: slowly stirring the mixture with a silicone spatula, separate the soy milk from the cake, which remains on the mesh. This mass is more liquid and finer than the previous one, it is easier to filter through a sieve, but as a result, a certain amount of soybean cake still remains on the mesh.
We send it to the blender for the third time. Add again the same amount of water and mix at high speed for 2 minutes. Filter the resulting suspension through a sieve over a saucepan, which has already collected a decent amount of aromatic soy milk.
We put the spent cake in a bowl, covered with four-layer gauze, in order to squeeze out the remaining liquid from it later. We put the spent cake aside, and we ourselves proceed to the processing of the remaining two parts of the soybeans, repeating the same steps: we mix each of the parts three times with a mixer for 2 minutes, adding half a liter of water each time, and then filtering through a sieve into the pan.

Squeezing out the remaining liquid (soy milk) from the cake, we get okaru–base for cooking soy meat

We collect the final cake from all three parts in a bowl covered with gauze. We squeeze it by hand through cheesecloth over a bowl - it turns out about 0.5 liters of soy milk, which is also sent to a large saucepan.
In general, the soybean cake itself, which remains during the production of soy milk, is called okara. It is not thrown away, since it is from it that the well-known soy meat is made. This is a great protein product - a meat substitute in vegetarian diets. So, we have completely processed half a kilo of dry soybeans. As a result, we got about 4 liters of soy milk and 600-700 g of okara.
Place the saucepan with soy milk on the fire and heat it up. Soy milk should be heated over medium-low heat, stirring constantly, as it can burn. Avoid sticking to it - this will spoil the taste of the final product.

When soy milk is heated, foam collects on its surface, which must be removed using a small sieve or slotted spoon.
While the milk is heating up, prepare a coagulant: mix half a liter of water with 3 teaspoons of salt and 5 tablespoons of vinegar.
When the soy milk begins to boil (almost!), We, constantly stirring it with a spatula, gradually pour the coagulant into it in parts: first half, and then after a couple of minutes of heating and stirring - another half.

Further, continuing to stir the contents of the pan, bring it to almost a boil again. The principle of making tofu cheese from soy milk is very similar to making cottage cheese from regular milk: the more time you heat the milk, the drier the curd will be. The same is true for tofu. If you want to get tougher, hard cheese, heat it longer, and if you want to have softer tofu, bring the milk to almost a boil, remove from heat, cover with a lid and let stand for 20 minutes.

After a specified time, the cottage cheese is separated from the whey. We prepare a plastic mesh container with holes in the bottom by placing it in the sink and covering it with a piece of four-layer gauze, which must first be wetted and squeezed out. Taking a half-liter mug of liquid from the pan, pour it into a container on cheesecloth.

When all the liquid from the pot has been poured into the container, the whey will flow into the sink, leaving the actual cheese in the container. Gently wrap the edges of the gauze, covering the cheese with them, and place a second plastic container on top, which will serve as oppression. You need to put something heavy in this container for weight - for example, 2-3 bags of cereals or beans. We leave all this homemade press in the sink until it cools completely.
After a few hours, when the cheese has cooled down, we disassemble the entire structure, removing the oppression and taking out the tofu wrapped in cheesecloth from the mold. As a result of all the work, we get the final product - a large round or rectangular piece of soy cheese, weighing about 1 kg 300 g. The density and exact weight will depend on how much liquid our homemade press removed from the tofu: the more cheese is under pressure, the the harder and more dense it will be.

Everything! We have a great protein vegetarian product ready. You can read about its properties from the material

The expansion of cultural and culinary ties with many Asian countries has led to the appearance of new products on store shelves, and new dishes on our tables. So, it is no longer a curiosity that cheese with a neutral taste from soybeans. Our article and recipes for making tofu will help you get to know this product better.

To give an exhaustive answer to the question of what is tofu, you need to go back many years. According to history, back in the 2nd century BC, a Chinese chef decided to improve the flavor of soybean puree by adding Niagara seasoning, and as a result, he obtained cottage cheese. This is how the tofu product begins its history - cheese obtained by curdling soy milk.

The production technology of modern tofu differs little from the ancient recipe. Most often, potassium sulfate, citric acid or sodium chloride are used as a coagulant for curdling. Curdled milk is pressed into briquettes, which are then packed in trays with water so that the cheese does not absorb foreign odors.

Composition and calorie content of the product

The composition of tofu cheese is rich not only in vitamins B and C, but also in an easily digestible vegetable protein used by the body in the process of building new cells. Unlike animal products, it does not contain harmful cholesterol. On the contrary, its use in food has a beneficial effect on the elasticity of the walls of blood vessels.

The calorie content of this soybean processed product per 100 g is within 73 kcal.

Despite all the positive aspects, the amount of tofu in the daily diet should not exceed 200 g. If there are problems with the absorption of calcium by the body, then you should also refrain from using this product, as well as people with pronounced allergic reactions.

Fried tofu cheese

The simplest, but perhaps also delicious dish soy cheese is fried tofu. If the cheese was sold in water, then the excess moisture should be squeezed out under pressure for 15 - 20 minutes. Then you can immediately start preparing the dish.

For him you need:

500 g of tofu cheese;
50 ml soy sauce;
12 - 18 g of garlic;
5 g honey or brown sugar;
salt, black ground pepper, bread crumbs, vegetable oil.

Progress:

Cut the cheese into rectangular slices as thick as a finger, roll them in bread crumbs and fry until golden brown in a pan with a little of any vegetable oil.
Finely chop the garlic or press through a press, combine with soy sauce, honey and spices. Arrange the fried tofu on a plate lined with lettuce leaves, top it with the prepared dressing and serve.

Vegetarian cheese patties

Fried tofu can appear on the dinner table in another guise - in the form of vegetarian cheese cutlets... They are easy to prepare, and thanks to the basil and olives, their taste will make you forget about meat for a long time.

For minced meat you will need:

400 g tofu;
200 g carrots;
100 g bread crumbs(50 g - for dough and 50 g - for breading);
50 g pitted olives (black);
30 g fresh basil;
crushed pine nuts, salt, olive oil and pepper.

Cooking method:

For the minced tofu, knead a little with your hands with a few tablespoons of olive oil. The mass should be like dough.
Prepare the rest of the ingredients as follows: pass the carrots through a fine grater, chop the basil with a knife, and turn the olives into thin rings.
Add carrots, herbs, crackers and olives to the mashed cheese. Mix the minced meat carefully and let it rest for about 30 - 40 minutes.
After that, you can proceed to heat treatment. Formed cutlets are rolled in breadcrumbs and crushed nuts and fried in hot olive oil. Serve hot or cold with various vegetable garnishes.

Light vegetable salad with tofu

Even with the complete absence of meat in the dish, after that light salad from vegetables, the feeling of satiety will not soon leave eaters. This effect helps to achieve soy tofu cheese.

Its ratio to other components of the salad will be as follows:

100 g of tomatoes;
100 g of cucumbers;
50 g tofu;
10 - 15 black olives;
50 g lettuce leaves;
10 g sesame seeds;
45 ml olive oil;
30 ml of soy sauce;
30 ml lemon juice;
5 g paprika;
5 g of Provencal herbs;
salt, black pepper.

How to cook:

Put washed and dried lettuce leaves torn into small pieces on a serving dish. Cut cucumbers and tomatoes into small slices and place on top.
Mix olive oil with paprika and Provencal herbs, marinate tofu cut into small cubes in the resulting mixture for 2 - 3 minutes. Then spread the cheese together with the olives evenly over the salad.
After marinating the soy cheese, combine the butter with the soy sauce and lemon juice, season with pepper and salt to taste. Pour the resulting dressing over the salad and sprinkle the dish with sesame seeds.

Japanese miso soup with soy cheese

Miso soup, along with rice, form the basis of the Japanese diet.

There are many options for this dish.

Below is the classic recipe for the soup most commonly served for breakfast:

1000 ml of water or fish broth;
100 g Shiitaki mushrooms;
100 g of tofu cheese;
30 g dry seaweed;
50 g carrots;
30 g daikon;
30 g zucchini;
30 g miso paste;
soy sauce, green onion feathers and hot peppers taste.

Priority of actions:

Send washed mushrooms to boiling broth or water and cook them for half an hour.
After them, throw a dry seaweed, which should be boiled for five minutes.
Carrots and daikon, cut into slices, are the next to go to the soup. The duration of their heat treatment before laying the next product is ten minutes.
Grind the zucchini into small cubes and cook with the other ingredients in the soup for five minutes. Then add the remaining food: miso paste, green onions and hot peppers. Adjust the flavor of the soup with soy sauce.
Cut the tofu cheese into small cubes, arrange them on plates, and pour the soup on top. In Japan, this dish is served very hot.

Avocado and tofu snack

A vegetarian alternative to a variety of meat pates can be soy tofu and avocado, turned into a mousse-textured tender snack. It can be served on a slice of cucumber, wrapped in a roll on a "tongue" of fried eggplant or zucchini, or simply spread on a slice of bread or cracker.

For a cheese and avocado pate you need:

125 g tofu;
1 ripe avocado
20 g cilantro greens;
½ lemon (juice);
6 - 8 g of garlic;
salt pepper.

Cooking technology:

Remove the peel from the avocado with thin ribbons, remove the pit, and chop the pulp into cubes. Cut the tofu into the same square slices. Finely chop the cilantro, peel the garlic and chop as small as possible.
Put all the prepared ingredients of the appetizer in a blender bowl, add salt and pepper on top and pour with lemon juice. Then, turning on the device, bring everything to a paste state. Chill appetizer in refrigerator for about one hour before serving.

Eggplant with white sauce

Just fried eggplant are nothing remarkable, but you just have to serve them with white soy tofu sauce - and this is no longer a dish, but real culinary poetry.

It includes:

1 large eggplant;
300 g of soy cheese;
30 ml olive oil;
30 g coarsely chopped walnuts;
20 g dill;
20 g cilantro;
10 g green onions;
salt pepper.

Cooking algorithm:

Wash the blue vegetable, cut the stalk and chop the pulp into small cubes. Season the prepared vegetable with salt and leave for five minutes to neutralize the corned beef.
In a small amount of oil, fry the prepared eggplant under the lid, stirring occasionally, for 15 minutes.
To prepare the sauce, mix tofu, garlic, dill and cilantro with a blender into a paste. Chop the green onion feathers into rings and stir into the prepared sauce.
Past heat treatment Put the vegetable in a salad bowl, pour the sauce on top and sprinkle with nuts. The dish is ready to serve.

Fast pizza for breakfast

Soy tofu can be used for pizza as well.

And in order not to bother with the dough for a long time, it is better to purchase a briquette of a puff semi-finished product in the store in advance. Then hot, crispy open pie you can even eat for breakfast.

List of products used in the baking process:

400 g ready-made puff pastry;
200 g frozen broccoli;
150 g canned corn;
200 - 300 g of soy cheese;
40 - 60 g ketchup or tomato sauce.

Baking steps:

Roll out the dough briquette into a rectangular cake 5 mm thick. Tuck its edges inward a little and press down with the teeth of the fork, forming sides.
Grease the surface of the dough with ketchup, spread scalded cabbage and corn kernels on top, sprinkle with coarsely planed tofu.
Bring the pizza until ready for 15 - 20 minutes in an oven preheated to 220 - 230 degrees.

Tofu - useful product, which will not be superfluous in the daily diet. It can become both an independent snack and a component of other dishes. Taste, evaluate the taste and create your own dishes with a slight oriental accent.

Miso soup with tofu Bring the vegetable stock to a boil with the cilantro stalks, ginger, star anise and chili peppers, then reduce heat to low and cook for 10 minutes. Strain the broth, pour into a saucepan and bring to a low boil. Add chopped green onions and seaweed. Put...You will need: green onions - 1 bunch, cilantro - 1 bunch, ginger root - 3 cm, vegetable broth - 1.2 l, sea cabbage - 200 g, tofu - 200 g, miso paste - 4 tbsp. spoons, soy sauce - 2-3 tbsp. spoons, star anise - 2 stars, dried chili pepper - 1 pc.

Asian tofu Cut the zucchini into long, wide ribbons. Peel the mushrooms and cut into strips. Remove the seeds from the pepper and cut the flesh into cubes. Sort out the soybeans, rinse and scald. Cut the onion into thin half rings, crush the garlic using a press. Fry onions and garlic together ...You will need: zucchini - 300 g, shiitaki or oyster mushrooms - 100 g, sweet red and yellow peppers - 1 pc., Sprouted soybeans - 100 g, onions - 1 head, garlic - 1 clove, grated ginger - 1 tbsp. spoon, sunflower oil - 2 tbsp. spoons, cashews - 40 g, tofu - 15 ...

Rice with tofu Onion fry in oil until golden brown. Add tofu, soy sauce, stir and heat for 3 minutes. Put rice, mix thoroughly, add carrots, heat for 3 minutes, sprinkle finely on top ...You will need: boiled rice - 2 cups, tofu cheese - 300 g, onions, chopped - 1 head, grated carrots - 2 pcs., Green onions, olive oil - 3 tbsp. spoons, soy sauce - 1/2 cup

Strawberry tofu smoothie Cut the tofu into pieces. After peeling the stalks, cut the berries into slices. Place the tofu, berries, some of the seeds and the rest of the ingredients in the bowl of a blender or food processor, beat until fluffy, homogeneous. Pour smoothie into glasses, sprinkle ...You will need: soft tofu cheese - 250 g, strawberries - 200 g, pumpkin or sunflower seeds - 3 tbsp. spoons, liquid honey - 1-2 tbsp. spoons, juice of 2 large oranges, juice of 1 lemon

Sausages with apples and tofu ... Peel the apples, chop and drizzle with lemon juice. ... Heat oil in a skillet and add onion. Sauté for 3 minutes, then add the chopped apples and sauté for another 3 minutes. Transfer the mixture to a large bowl and & nb ...Required: vegetable oil - 2 tsp, chopped onion - 1/2 cup, sour apples - 2 pcs., Tofu cheese, hard - 454 g, dried sage - 1 1/2 tsp, coarse salt - 1 tsp spoon, ground allspice - 1/2 tsp, walnuts, shredded - 1 / ...

Gammodoki (carrot cutlets with tofu) Place the tofu on a cutting board, cover with a napkin and place oppression on top to remove excess water. Grate dry tofu or grind in a blender. Grate carrots on a fine grater, mix with tofu. From cooked headlights ...Required: tofu - 100 g, carrots - 1/2 pc., Vegetable oil - 1 tbsp. a spoon

Tofu pasta Boil the pasta in salted water. Dice the onion and tofu. Combine soy milk, flour, yeast, soy sauce and tkemali sauce, pepper and garlic powder. Place the pasta in a baking dish, top with chopped tofu and onions, pour over ...Would need: pasta"Makfa" - 200 g, water - 3 cups, onions - 1 head, tofu cheese - 100 g, soy milk - 1 cup, wheat flour - 2 tbsp. spoons, yeast - 1/2 tsp, soy sauce - 2 tbsp. spoons, tkemali sauce - 3 tbsp. spoons, garlic powder ...

Salad with vegetables and tofu Cut the tofu into small cubes. Cut the champignons into slices, carrots and celery into thin slices, onions into rings. Disassemble the broccoli into inflorescences. Combine mushrooms, carrots, celery and broccoli and fry in oil until ...You will need: tofu cheese - 150 g, mushrooms - 30 g, broccoli - 30 g, Chinese cabbage - 4 leaves, onion - 2 heads, carrots - 1 pc., Celery stalk - 2 pcs., Soy sprouts - 60 g, juice lemon - 2 tbsp. spoons, honey - 1 tsp, grated ginger root - 1 / ...

Tofu stuffed onion Cut the champignon legs, rinse and dry. Peel the onion and remove the middle. Place the onions in a baking dish, previously sprinkled with breadcrumbs. Fry onions, bread, tofu and mushrooms in oil, add water and simmer on low ...You will need: cilantro, spinach - 150 gr., * Tofu - 200 gr., Grain bread, fried - 150 gr., Olive oil - 2 tbsp. spoons, onions - 6 heads, mushrooms - 200 gr., parsley, salt, ground black pepper

Spicy breaded tofu Cut the tofu into 2x2 cm cubes. Beat the eggs. Breaded the tofu cubes alternately in flour, egg, honey and sesame seeds. Heat oil in a deep skillet. Fry prepared tofu cubes on it until golden brown. Then it will cool ...Required: sesame - 3 tbsp. spoons, honey - 100 g, flour - 3 tbsp. spoons, eggs - 2 pcs., tofu - 300 g, soybean oil - 5 tbsp. spoons

Tofu cheese is a soy product, which is why it cannot be found in every store. It is brought from abroad in beautiful special packages, as a result, connoisseurs of the aforementioned cheese are forced to pay a considerable price for the opportunity to enjoy their favorite dish.

In order to save money, it is worth preparing the product at home. Plus tofu homemade guaranteed to be free from preservatives, stabilizers and other food additives, which are stuffed with industrial cheeses.

How to make tofu - we'll tell you in order

You will need soybeans to make the cheese. They can be found in specialized stores that sell soy products, or ordered from an online store. According to the recipe, you need to take 0.5 kg of beans. They need to be carefully sorted out, washed and soaked in water for about a day. It is advisable to add one teaspoon of baking soda to the water - it partially neutralizes the bitter herbal taste characteristic of the soy shell. The water must be changed several times a day.

After the beans are well swollen, rinse them again and grind them with a submersible blender until smooth (if there is no blender, then use a meat grinder). Add 1.5-2 liters of lukewarm water to the resulting mass, mix well and leave for 3 hours.

Cooking tofu cheese. Stage number 2 - soy milk

Next, we need a piece of thin fabric, but in no case use gauze. We put our soy mass into the fabric and squeeze it out, as a result of which we get the so-called soy milk. Grind the strained beans again with an immersion blender, fill with water and leave to infuse for three hours. Subsequently, we will have about three liters of soy milk and even more okara (a mixture of soy milk and ground beans).

To make tofu cheese, you need to boil the soy milk and hold it on the stove for a couple of minutes. Then you need to add a milk thickener - citric acid (no more than 0.5 tsp), previously dissolved in a quarter of a glass of cold water. When the milk curdles, there will be cottage cheese, which must be thrown into a colander, previously covered with several layers of gauze. We also cover the cheese with gauze, put a saucer, and a jar of water on it as a press. Once the whey is completely drained and the tofu reaches room temperature, it can be placed in the refrigerator along with the press for a couple of hours. As you can see, the cooking process is quite simple.

Where is tofu cheese used? The recipes are varied and simple

Even if you are not a follower asian food, be sure to try the tofu. Recipes using it are very easy to find in various culinary magazines. It can be fried tofu with garlic and ginger, or cheese combined with rice and asparagus. The famous Chinese shrimp and soy cheese soup is also very popular with its fans. Even desserts are made from this product. Surely it will pleasantly surprise you delicate taste chocolate tofu mousse.

Don't be afraid to try something new, because you never know what can become your favorite dish! Perhaps it is tofu that will complement your diet and become an irreplaceable product on your table.