Tofu cheese is very rich in vegetable protein. It is very popular in Asian cuisine. Many vegetarians use it as a meat substitute. This cheese can be made at home. But, for those who do not want to mess with soy milk, in every large supermarket today you can buy ready-made tofu.

There are three types of tofu, depending on the cooking technology:

Silk (soft). This type of tofu cheese contains the most moisture. And in terms of its consistency, this product looks more like a custard or pudding. In China, green onions, chili peppers and even shrimp are added to this soft cheese. The resulting mixture is an excellent snack.

Linen (solid). Some of the moisture is removed from this tofu during the production process. But, unlike dry cheese, its consistency is much softer. Hard tofu is similar in structure to meat. And it is this type of soy cheese that is most often used in cooking.

Dry. In the production of this type of tofu, moisture is removed from the product using pressure. In structure, this product is similar to regular cheese. But, unlike it, it crumbles when cutting.

How to make tofu cheese at home? Instructions

• Tofu cheese ranks very high in Chinese, Japanese and Korean cooking. Surprisingly, there is no consensus on the origin of this product. Today tofu is prepared in the same way as it was many years ago. And you can do it even at home.
• Tofu is made from soybeans. They are boiled and crushed to produce milk. Soy milk, obtained and purified from solids, is the main ingredient in tofu cheese. A special substance (coagulant) is added to the milk. Under its action, flocculent parts are formed in soy milk. They are separated from the liquid and, depending on the type of tofu, pressed or simply laid out in shapes
• Making tofu at home is tricky for two reasons. First, soybeans are rarely sold in supermarkets. Second, the technology requires careful adherence to all actions. Therefore, it is best to use ready-made tofu in your recipes. But, if you are interested in making this product yourself, then you can try

Cooking soy milk

To do this, pour soybeans (1 kg) with water and keep them in this form for a day. In this case, the water must be changed 2-3 times. Soybeans have a vegetable flavor. To do this, in order to remove it, you need to add a couple of pinches of salt to the water in which they are soaked.

Swollen soybeans should be rinsed and turned into minced meat using a meat grinder. Fill it with water (3 l) and let it brew for 4 hours. Once an hour, soy mince diluted in water must be mixed.

Separate the soy milk from the remaining beans using a colander. It can be used not only for making tofu, but also as a useful ingredient in many drinks and cocktails. Soy milk can be eaten by people who have allergic reactions to cow's milk.

Soy milk tofu recipe

To make tofu, you need to take 1 liter of soy milk. It must be heated to a boil, turn off the heat and leave on the stove for 5 minutes. After that, squeeze lemon juice into milk (1 pc.). Stir the mixture gradually until it folds completely.

Strain the curdled milk and squeeze out excess moisture. If the target is hard soy cheese, then after wringing out the moisture, the resulting mass is placed under a press.

Soy flour tofu recipe

Since soybeans are rarely sold, soy flour is increasingly used to make homemade tofu. It (1 tbsp.) Is mixed with cold water (1 tbsp.). Then pour boiling water (2 tbsp.) And mix. The resulting mass must be cooked for 10-15 minutes. Then lemon juice is added to this "milk". Then everything needs to be done as indicated above.

Tofu cheese is a unique and versatile product. It can be used as an ingredient in main courses as well as sweet desserts. Tofu is used for soups and casseroles, fried and even used for steaming.

IMPORTANT: Tofu contains 10% protein, which includes all amino acids essential for humans. This is why it is so popular with vegetarians. This product is well absorbed by the stomach. It is practically free of fats and carbohydrates.

Tofu recipes

This curd cheese has a neutral flavor. But, it has one great feature. It absorbs the smell and taste of products with which it "neighbors" in the same dish. Since this curd cheese came to us from Asian countries, it is very often supplemented with various spices and seasonings. That allows him to acquire amazing flavors.

Pineapple salad with tofu

Cut tofu (300 g) into small cubes. We put them in a salad bowl. Put pineapple (300 g) on \u200b\u200btop, cut into squares similar to cheese. Both fresh and canned pineapple can be used in this salad. Shred cabbage (150 g). Add salt to it. This will make it soft and juicy. Finely grate carrots (100 g) and mix them with chopped peanuts (1/2 cup). Add these ingredients to tofu and pineapple. Fill with sour cream and stir.

Thai tofu soup

Add cilantro (2 stalks), ginger (2 pieces), garlic (1 clove) and red capsicum (1 pc.) To the vegetable broth. Bring the broth to a boil, cover and cook over low heat for 25 minutes.

Marinate tofu (100 g) in soy sauce (2 tablespoons) for 25 minutes. Cook the noodles (50 g) and arrange them on 4 plates. Strain the broth into a clean saucepan. Add carrots (2 pcs.), Fresh champignons (100 g), tofu in soy sauce and simmer for 2-3 minutes.

Place the tofu with vegetables in the noodle bowls. Pour with lemon juice and decorate with herbs.

Buckwheat noodles with eggs and tofu cheese

Buckwheat soba noodles will give 100 handicap points to regular wheat noodles. It has less gluten and therefore is almost completely absorbed by the body.

Boil eggs (2 pcs.) Hard boiled. Boil buckwheat noodles (500 g) for a minute less than indicated on its packaging and rinse with cold water. Fry red onion (1 head) in half rings in a wok. It is best to use sesame oil for this purpose. Add rice vinegar (50 g), cane sugar (1 tablespoon), soy sauce (2 tablespoons) to the onion and simmer for a minute over low heat.

Cut the eggs as for the Olivier salad. Transfer the noodles to the pan and stir in the soy sauce. Then add tofu (100 g), chopped chili peppers (1 pc.) And eggs. Mix everything again and serve.

How to cook fried tofu cheese deliciously?

As you can see, tofu cheese can be used to prepare various dishes. Many people like this product fried. There are several ways to fry tofu. They will be listed below.

Fried tofu cheese in a pan with onions and garlic

Heat vegetable oil in a frying pan (1-2 tbsp. L.). Finely chop the onion (1 pc.) And pass the garlic (1 clove) through a press. We fry these products in oil.

Put tofu (200 g - 300 g) cut into squares in a frying pan with onions and garlic. Fry and add spices and thyme. We mix. The readiness of tofu is determined by a golden crust, which covers the cheese on all sides.

How to fry tofu breaded

Cooking the marinade sauce. Pour soy sauce (50 ml) and freshly squeezed lemon juice (1 pc.) Into a container. Add red (0.5 tsp) and black pepper (0.5 tsp), cilantro (2 branches), ground coriander (0.5 tsp), minced garlic (2-3 cloves) and finely chopped cucumber (1 pc.). Mix the products and add tofu (500 g) to the marinade for 10 minutes.

Then we cut the cheese into rectangular pieces. Salt and roll in flour. Fry in vegetable oil until golden brown on both sides.

Batter Tofu Recipe

Cut the curd cheese (400 g) into small slices. We dilute flour with beer (0.25 cups), add oil (1 tbsp. Spoon) and vodka (1 tbsp. Spoon). Mix and add 2 beaten egg whites.

Dip the tofu slices in batter and fry until golden brown.

Tofu, chestnut and vegetable snack

To prepare this original dish, all ingredients must be mixed in a food processor. They should be served on lettuce leaves.

Ingredients:

• Tofu cheese - 150 g
• Shredded white cabbage - 0.5 glass
• Thin carrots - 0.5 glass
• Canned culinary chestnuts (cut into slices) - 115 g
• Green onions (finely chopped) - 1/8 cup
• Fresh cilantro (chopped) - 1 tbsp. l.
• Asian chili sauce - 1/5 cup
• Fresh lime juice - 0.5 tbsp l
• Lettuce leaves - 4 pieces

Use a paper towel to remove excess moisture from the tofu. Place cheese, cabbage, carrots, chestnuts, green onions and cilantro in the bowl of a food processor. Grind and mix the ingredients until smooth. Move them into a large skillet.

Add chili sauce and lime juice to the crushed products. Put the pan on low heat and heat for 1-2 minutes. Stir and spread the mixture on lettuce leaves, wrap them in a roll and fasten them with wooden skewers. We serve to the table.

Tofu soy sauce recipe

Tofu is often used in cooking as a base for various sauces. These sauces can be added to various dishes to enrich their flavor. To make this sauce, you can use delicate soy cheese. This product can be used neat (no additives) or paprika added.

Ingredients:

• Tofu tender - 100 g
• Olive oil EV - 3 tablespoons
• White wine vinegar - 2 tablespoons
• Sugar - 1 tsp
• Mustard - 25 g
• Soy sauce - 3 tablespoons
• Garlic cloves - 1 pc.
• Ground black pepper - 0.5 tsp

Put chopped garlic and mustard into the blender bowl. Add soy sauce and mix at low speed. Add sugar, black pepper, olive oil and tofu. Stir until smooth at medium speed. Taste the sauce. You can add sugar or salt if needed.

This tofu sauce can be paired with fresh vegetables and spread on bread. Store the sauce in a sealed jar in the refrigerator.

Smoothie with pomegranate juice and tofu

Making a tofu smoothie

Healthy cocktails can be made not only from vegetables, fruits and oatmeal. A delicious and healthy smoothie can be made by mixing the following ingredients with tofu in a blenler bowl.

Products:

• Tofu (chopped) - 1/3 cup
• Any berries - 1 glass
• Pomegranate juice - 1/2 cup
• Honey - 1-2 tsp.
• Ice cubes - 1/3 cup

With such a drink you can not only saturate your body with useful substances, but also quench your thirst in the summer heat.

Tofu Pie Recipe

In Asian cuisines, there are quite a few recipes for baking with soy cheese. But, this recipe is still closer to European, or rather to Italian cuisine. And most likely, Mozzarella was used in the original pie. But why not make an open tofu pie like this?

Ingredients for the dough:

• Flour - 250 g
• Cream - 100 g
• Butter - 70 g
• Opener - 0.5 tsp.
• a pinch of salt

For filling:

• tofu - 150 g
• cream - 150 g
• eggs - 2 pcs.
• hard cheese - 70 g
• mushrooms to taste
• seasoning (for this recipe, the Italian Herbs mix is \u200b\u200bbest)
• fresh herbs
• ground black pepper
• vegetable oil for frying

Cooking an open tofu pie:

We knead the dough. Sift the flour several times, saturating it with oxygen. Add baking powder, salt and vegetable oil. Grind flour into crumbs. Add cream and knead the dough. Then we put it in the refrigerator for 1 hour.

For the filling, you need to cut the mushrooms into small pieces and fry them in vegetable oil. During the frying process, the mushrooms must be seasoned with salt and pepper. Cut the tofu into cubes and chop the herbs. We rub the cheese on a fine grater. Mix eggs, cream and grated cheese into a homogeneous mass.
Lubricate the round shape with vegetable oil. Place the dough evenly in it. We make the sides. Put mushrooms and tofu on the dough. Sprinkle them with herbs and herbs. Fill with creamy cheese sauce and bake in the oven.

Cheesecake with pumpkin and tofu

To make this dessert, you will need soy cheese, pumpkin and cookies. Since this recipe was spied on a vegan forum, it can be used even by vegans. At the same time, the taste of this cheesecake was practically not affected by such "processing".

Ingredients:

• Cookie crumb - 1 kg
• Any vegetable oil suitable for sweet pastries - 50 g
• Water - 2-3 glasses

For the first layer of cream:

• Tofu - 200 g
• Sugar - ½ cup
• Cornstarch - 2-3 tbsp spoons
• Lemon juice - 1, 5 tbsp. l.
• Vanillin

For the second layer of cream:

• Tofu -300 gr.
• Pumpkin puree - 1/2 cup
• Sugar - 3 tbsp. l.
• Cinnamon - 1/2 tsp
• Ginger - 1/4 tsp
• fresh nutmeg, grated - 1/4 tsp.
• nut or coffee liqueur 1 tbsp l.

Cooking Vegan Cheesecake:

• Mix the cookies with butter, ground into crumbs. You can add a little water. You should get a mass that resembles dough. If you choose not very sweet cookies, then you can add sugar to it. We spread the bottom of the form with the prepared mass
• Preparing the cream for the first layer. Whisk the tofu, cornstarch, sugar, vanillin and lemon juice in a blender. We spread the resulting mass on a biscuit cake
• Whisk the ingredients for the pumpkin cream in a blender. Pour them over the first layer. It is important to take into account that when baking, the cream will rise a few centimeters. Therefore, pouring the cream into the mold, you need to leave at least 5 cm from the edge of the side
• Such a cheesecake is baked in the oven at 190 degrees for 50-60 minutes. In order to make sure of the readiness exactly, you need to check the degree of baking with a toothpick. If the cream does not stick to it, then the dessert can be removed from the oven
• This cheesecake recipe is versatile enough. Pumpkin puree can be substituted with apple, orange, or pear. You can diversify the taste by adding nuts, raisins, chocolate or candied fruits to the cream

Maria. My signature recipe is stuffed soy cheese cubes. I fry them and extract the middle. I start with minced pork or shrimp. For vegetarian friends I use vegetables instead of meat.

Kate. Tofu is a delicious product. But, this is if you know how to cook it correctly. Unfortunately, at first I did not succeed and I completely forgot about this cheese. But, then gradually she again began to include it in my menu. First added to salads. Then she began to fry with spices. Experimenting with flavors. Now this product is fried in nori leaves with the addition of various seasonings. It turns out very tasty.

Video. Homemade soy milk and tofu recipe

With soy tofu cheese you can prepare a variety of vegetable salads, pies, casseroles, rolls and rolls, mushroom dishes, soups. Tofu can be frozen, after defrosting, tofu becomes dense and firm, such tofu is especially good for frying, accompanied by vegetables and sauces.
Tofu is a soy miracle, a great product instead of meat. Replacing meat in your menu with tofu get rid of many extra pounds, while not limiting themselves in the amount of food. Soy tofu cheese is one of the richest sources of vegetable protein, tofu contains all the essential amino acids and also contains a large amount of vitamins necessary for the body's life: vitamins E, F and B group, potassium, magnesium, zinc, iron, phosphorus, folic acid, minerals and a lot of protein. Soy products are also rich in isoflavones and remove carcinogens from the body, prevent many diseases, including cancer. Tofu It is very easily absorbed by the body and is useful for people with stomach diseases and gastritis, overweight, cardiovascular diseases and diabetes. Regular consumption of soy products: tofu, milk, sprouts helps to improve the condition of tissues and cells, concentration and memory, slows down the aging process, strengthens bone tissue, regulates kidney function, and lowers blood cholesterol. Soy and soy foods are good for menopausal women giving the body phytoestrogens (substances similar in chemical structure to estrogens) and help reduce the manifestations of menopause, reduce hot flashes. Nutritionists often recommend including tofu in their diet for people who have long dreamed of losing extra pounds.
Soy milk is a source of lipids, powerful antioxidants: lecithin and linoleic acids, which provide work nervous system and brain. Soy milk contains isoflavones, which prevent cancer, osteoporosis, heart disease.

Ingredients: Hard tofu - 200 g, sweet pepper; spinach; pine nuts; Olive oil; Soy sauce 1 tablespoon; Lemon; greens; salt, spices - to taste.
1. Wash the spinach and let the water drain, put in a salad bowl. Chop the bell peppers and add to the spinach.
2. Lightly fry pine nuts in a dry frying pan, stirring occasionally. Allow to cool and place on the spinach.
3. Mix lemon juice, olive oil, soy sauce. Season the salad.
4. Add chopped herbs, salt, spices. Finally add diced tofu. Stir the salad carefully.

Ingredients: 400-450 g tofu; 1/4 cup soy or coconut milk 50-70 ml. syrup, I use different syrups including rose petal syrup; 1/4 cup cocoa powder vanillin; ground cinnamon and star anise - to taste.

Preparation: Place tofu and soy milk in a blender, stir. Add the rest of the ingredients and mix until smooth. Put in the refrigerator. Spread out before serving tofu dessert in beautiful vases and decorate with fruits, nuts, chocolate chips.

Serve chilled. Using different flower and berry syrups each time in this recipe and varying with different nuts, you can get completely different dessert flavors with spices, leaving this dish still healthy.

Tofu in onion batter

Ingredients for batter: 1/2 cup flour; 1 huge head of onion; 1 tbsp. a spoonful of bran; 1/4 tsp ground coriander; a pinch of nutmeg, black pepper, baking soda and chili; salt to taste; 1 egg; sour cream; vegetable oil for frying.

Tofu cut into pieces.
Three onions on a very fine grater, the juice can be lightly squeezed out and left to mask on the hair, but for now remove the onion juice in a cool place. Add grated onion gruel, bran, all spices, egg, salt and soda to the flour.

Add a little sour cream until the desired dough consistency is obtained. Stir the dough so that there are no lumps. The batter should stick to the tofu pieces and not be too runny.

In the meantime, the vegetable oil pan should warm up. Dip pieces of tofu in batter and put in a hot frying pan with vegetable oil. Fry until pleasant golden brown on each side and remove.

Ingredients: 1/2 tbsp. flour; 1/4 tsp each ground coriander, chili and cumin; a pinch of turmeric, baking soda, and black pepper; salt to taste; 1 egg; sour cream, mayonnaise; vegetable oil for frying tofu.
Cut the tofu into pieces.
Add all the spices, egg, salt and soda to the flour. Add a little sour cream and mayonnaise until the desired dough consistency is obtained. Stir the dough so that there are no lumps. The batter should stick to the tofu pieces and not be too runny.

We put a frying pan on the fire, pour in vegetable oil, the frying pan must be heated. Dip pieces of tofu in batter and put in a hot frying pan with vegetable oil. Fry the slices on both sides.

This dish is especially tasty, vitamin-rich and bright.

Ingredients for batter: 1/2 tbsp. flour; 1/4 tsp each ground spices: coriander, chili and provencal herbs; salt to taste; 1 chicken egg or 5-6 quail eggs; cold water; mashed boiled nettle leaf or white lamb - 3-4 teaspoons with top; vegetable oil for frying tofu.
Tofu, 400 g, cut into pieces.

Add all the spices, egg, salt and water to the flour. Stir the dough so that there are no lumps and put nettle puree. The batter should stick to the tofu pieces and not be too thick or too runny. If necessary, you can add more water or flour to obtain the desired dough consistency.

We put a frying pan on the fire, pour in vegetable oil, the frying pan must be heated. Dip pieces of tofu in batter and put in a hot frying pan with vegetable oil. Fry tofu pieces in green batter on both sides.

It is better to serve tofu with soy sauce, lemon juice, ginger root. You can serve on lettuce leaves, it is better to serve this dish to the table hot.

Tofu in seaweed and batter

1. Prepare the batter: mix chickpea flour, ground coriander, chili and water. Spices are taken to taste. If the dough is too thin, then you need to add flour.
2. Cut the tofu into pieces
3. Cut the nori sheets so that the short side matches the long side of the tofu piece. If the algae is dried, then first soak them in water, and then cut them into desired pieces.
4. Wrap tofu in nori seaweed and dip each bite in batter, put on a hot frying pan with vegetable oil.
6. Fry tofu in seaweed and batter on both sides until golden brown.

Hearty Tender Vegetarian tofu dish, for those who love aromatic spices, look after their health and their figure.
Tofu itself is tasteless, but flavored with onions, herbs, spices and tofu sauce is great.
tofu - 400 - 450 g.
Bulb onions - 1 pc.
soy sauce - 3 tbsp spoons
olive oil - 2 tablespoons spoons
apple cider vinegar or lemon juice - 1-2 tbsp. spoons
spices for Korean carrots - 1 teaspoon with top
ginger root, chop - 1-2 cm
lemon - 1/2 circle, chop
coriander leaves, chopped - 2-3 tablespoons

Tofu cut into cubes, chop onions, coriander greens, ginger, lemon.

Fry finely chopped onions in olive oil or vegetable oil, lightly browning. Add chopped coriander greens, ginger, lemon and Korean carrot spice mixture.

Mix everything and immediately add the chopped tofu. Add soy sauce and lemon juice or vinegar and cook for a couple of minutes, stirring occasionally.

Sprinkle cilantro on top of the tofu before serving, or simply garnish with sprigs of herbs.

zucchini - 1 pc.
tofu - 200 g
celery (diagonally sliced) - 1 pc.
mushrooms (canned, drained); if dry mushrooms, then pre-soaked, boil with spices - 400 g
green onions (cut into strips) - 3-4 tbsp. spoons
ginger (diced) - 2-3 tbsp spoons
light soy sauce - 1 tbsp
vegetable oil - 2 tablespoons
green peas and corn - 1/2 cup each

Cut the zucchini and tofu into cubes. Pour vegetable oil into a preheated pan. Add tofu, zucchini, peas, corn and celery. Stir until the tofu is brown, then add mushrooms, onion and ginger, and fry for another 1 minute. In the end pour tofu with mushrooms soy sauce and mix well with vegetables.

Tomato and arugula salad with pickled tofu

Ingredients: Hard tofu - 200 g, Lemon - 1 piece; Garlic - 3-4 cloves; Tomatoes, cherry can; Arugula, Lettuce, bell pepper, Olive oil; Soy sauce 1 tablespoon; Cilantro (coriander), salt, black pepper and chili to taste.
1. Combine lemon juice, olive oil, crushed garlic, soy sauce, finely chopped chili and cilantro, a pinch of salt and black pepper. Pour diced tofu with the resulting sauce and leave to marinate for 30-40 minutes.
2. Chop tomatoes, bell peppers and lettuce leaves, mix with pickled tofu, drain the marinade into a bowl, add arugula, washed and dried from water. Pour the marinade over the salad to taste.

Ingredients: Hard tofu - 200 g, Lemon - 1 piece; Garlic - 3-4 cloves; Tomatoes; fresh cucumbers, olives, bell peppers, Olive oil; Soy sauce 1 tablespoon; cilantro, dill and parsley; salt, black pepper and chili to taste.
1. Chop tomatoes, bell peppers, cucumbers and olives.
2. Mix lemon juice, olive oil, soy sauce. Season vegetables.
3. Add chopped garlic, cilantro, dill, parsley, a pinch of salt and black pepper. Finally add diced tofu. stir gently.

Ingredients: Broccoli, Soy Sauce, and Rice Vinegar - 1 tbsp each l .; Sweet red pepper; Garlic - 2-3 cloves; Corn starch - 1.5 tsp; Water - 1/4 cup; bean curd tofu - 150 g; Almonds - 2 tbsp. l .; grated ginger.
Divide the broccoli into small inflorescences. Cut off the stems of the broccoli and cut into pieces (5-6 mm). Place for 2-3 minutes in boiling salted water with spices, then drain the water.
In a small cup, combine soy sauce, vinegar, red pepper, crushed garlic. Dissolve cornstarch in 1/3 cup water. Set aside.
Cut the tofu bean curd into pieces. Heat the oil in a wok over high heat, add the tofu pieces and fry quickly until golden brown, turning gently. Place the tofu on a plate. Place broccoli in a wok and fry until light crust is formed, for a few minutes, turning over all the time. Place with tofu.
In the process of frying, add already cooked sauce and grated ginger to the broccoli wok, add tofu to the wok. Serve with toasted and chopped almonds.

Tofu stewed with vegetables and mushrooms

tofu - 200 g
eggplant - 1 pc.
zucchini, small - 1 pc.
tomatoes - 1-3 pcs.
sweet pepper - 1 pc.
fresh mushrooms (shiitake, porcini or champignons) - 3-8 pcs.
green peas - 0.5 cups
onions - 1 pc.
garlic - 2-3 cloves
vegetable oil; dill, celery; black and allspice pepper, paprika - ground - to taste

Dice the tofu, mushrooms and all vegetables.

Fry all ingredients in vegetable oil, season with salt and spices, mix, add chopped tomatoes, simmer for about 20-30 minutes. A couple of minutes before readiness in tofu with vegetables and mushrooms add chopped garlic and herbs.

Ingredients: Jerusalem artichoke - several pieces, carrots, 1-2 eggs, flour, onions, salt, tofu, vegetable oil, herbs.
Grate washed and peeled Jerusalem artichoke and carrots, finely chop the onion and herbs, add chopped tofu, flour and a raw egg, salt to taste and mix. Bake jerusalem artichoke and carrot pancakes with tofu in a hot frying pan with vegetable oil.

Ingredients: 200 g tofu, 1 tbsp. a spoonful of lemon juice, 1 tbsp. a spoonful of chopped dill or other herbs, pepper and salt to taste.

Chop tofu, dill, add lemon juice, salt, pepper, mix gently.

Spices are put in soy milk: fresh ginger root, green cardamom pods, a piece of cinnamon bark, turmeric, star anise, fennel, allspice peas, cloves, nutmeg, anise, tamarind, bay leaf, green tea, almonds, saffron, rose petals, cumin and bring the milk to a boil. Simmer for a few minutes. Let it brew, then filter. Add a spoonful of honey and drink warm soy milk with spices.
This hot drink from fresh soy milk very useful, heals, rejuvenates and prevents diseases.

Dumplings with tofu.

3 pcs. potatoes, 100 g of tofu, 1 egg, 2-3 tablespoons of flour, herbs, salt. Chopped tofu in a food processor, raw potatoes grated on a fine grater, stir the egg, add the rest of the ingredients, stir and form the dumplings, place in boiling water and cook in salted water until the dumplings rise to the surface. Sprinkle the ready-made dumplings with herbs and serve hot.

Tofu salad with pickled mushrooms

Dice the tofu, chop the mushrooms, chop the onion, add the crushed nuts and garlic, oil, lemon juice, salt, pepper, mix gently.
Products: tofu 500 g, pickled or salted mushrooms 350 g, vegetable oil 1 tbsp. spoon, lemon juice 1 tbsp. spoon, dill and green onions 100 g, walnuts 50 g, garlic 1-2 cloves, pepper and salt to taste

Tofu with seafood

Products: Silk tofu, favorite seafood, seafood cocktail, egg, starch, soy sauce, oyster sauce, garlic.
Recipe: Gently chop the silk tofu into squares 1 cm thick and measure 3 by 3 cm. Roll in egg and starch batter, deep-fry in a wok. We spread it on a napkin. In a wok over high heat, stirring intensively, fry the seafood cocktail for 1 minute.
Prepare the sauce: stir starch in a bowl of cold water, about a glass of water and a teaspoon without a slide of starch, add 50 ml. oyster sauce and about 30 ml. soy sauce, chopped garlic through a press. Pour the sauce into the wok, where the seafood is fried and stir vigorously, put the fried tofu in the same place. Gently mix tofu with sauce and seafood, serve hot.

Cabbage and tofu pie

The finished puff pastry, defrost, put in a mold, spread over the dough cabbage with chopped herbs and spices, cut into large pieces of tofu on top, spread thinly sliced \u200b\u200btomatoes on top of tofu, add a little mayonnaise or sour cream, sprinkle with thyme and oregano at temperature, bake 180-200 degrees.

Stewed vegetables with tofu

Tofu with fresh dill and vegetables: onions, carrots, sweet peppers, zucchini, zucchini, tomato, stew eggplant. To do this, cut the tofu into cubes, put on chopped vegetables, add salt and pepper to taste, pour over the whole egg.

Buckwheat with tofu, tomatoes and basil

Buckwheat - 200 g
Tofu - 400 g
Tomatoes - 680 g
Green onions 2-3 tablespoons
Soy sauce 2 tbsp. spoons
Salt, basil leaves, parsley - chopped, to taste
Curry - 1 teaspoon
Vegetable oil - 2-3 tbsp. spoons

Cook buckwheat. Cut the tofu into cubes and fry in a hot skillet in oil until golden brown. Add tomatoes and simmer until tender. Then add the cooked buckwheat and the remaining components, mix and serve.

Broccoli and tofu casserole

Products: 1 pack of soybean tofu diced 400 g; 1 onion, finely chopped 1-2 tbsp vegetable oil; fresh broccoli 200 g or 1/2 pack frozen; 3/4 cup soy or cow's milk 1 tsp mustard; salt, pepper, spices to taste; 1-2 tomatoes, cut into circles
Cooking method
1. Disassemble broccoli into inflorescences, if frozen, then defrost it. Lightly fry the onion in vegetable oil.
2. Combine tofu, milk, fried onions, salt, mustard and spices in a food processor or blender. Put the mass on broccoli and mix gently with whole broccoli inflorescences.
3. Put in a mold greased with vegetable oil. Place tomato slices on top. Salt, sprinkle with spices and chopped herbs.
4. Bake in the oven at 180 degrees for about 35-40 minutes until tender.

Egg, tofu and vegetable casserole

Products: a slice of soy tofu cheese, 3-4 eggs; 1/4 cup green peas bell peppers - diced; onion - 1 pc .; 3/4 cup milk, vegetable oil, salt to taste.
Place the raw eggs in the bowl of a food processor, add salt, tofu, milk to them and beat everything. Put chopped onions, bell peppers and green peas in a greased frying pan. Pour over the whipped egg and milk mixture. Bake in a preheated oven until golden brown. Serve the casserole hot.

Tofu nut dessert with jam

Products: 3 tablespoons of any jam, 3 tablespoons of tofu, a few pieces of almonds or walnuts.
Cut the tofu into small cubes, add crushed walnuts, stir and brown in the oven. Cool down. Served with jam. Very tasty and healthy.

Country weed recipes

How to cook soy tofu cheese at home, for sure, not every hostess knows, since this cheese is not often found in our diet. This product is made from soy and contains a lot of proteins. This cheese is loved by vegetarians, people who follow their figure and follow a diet. Its taste is neutral, which makes it possible to use it in cooking, which is why the recipes for tofu cheese are so diverse. Fried tofu can be deep-fried, steamed, marinated. Tofu makes delicious first and second courses, sauces, desserts, and various snacks. The cooking process is simple, the main thing is to be patient, as it will take a lot of time. The longest time in cooking is preparing the soy beans themselves, in fact, soaking them.

Soy cheese Tofu recipe at home

A step-by-step photo recipe will show you how to first make soy milk, bean curd from it, and then use it to make tofu cheese.
Required Ingredients:

Ingredients:

• Soy 300 g
• Citric acid 1 tsp
• Water 1.8 l

Cooking process:

So let's get started. Before soaking, revise the soybeans and remove debris, bad grains. Rinse thoroughly under running water. Place in a deep container, cover with cold water and leave for one day (24 hours). So that during this time, the soy does not sour, from time to time, change the water, rinse with soy and again fill it with cold water.

After soaking for 24 hours, the beans have grown in size. Throw in a colander and rinse well. Allow excess water to drain.

Scroll the soybean through a meat grinder, about 2-3 times and send to the pan.

Pour in the prescribed amount of cold water. Stir and leave at room temperature for 5 hours. Stir thoroughly every 30-40 minutes so that the soybean meal completely gives off milk.

Now you need a thick fabric. Do not use gauze, as it will skip the pieces of cake. Line a colander with a thick cloth. Discard the cake with liquid. Squeeze gently to prevent the soy mass from entering the milk. Soy cutlets can be made from the cake.

Pour the soy milk into a saucepan. Send it to the fire. Bring to a boil while stirring.

Dissolve citric acid in two tablespoons of boiled water at room temperature. As soon as the plant-based soy milk boils, reduce the heat and, stirring, add the citric acid solution. Keep on low heat until flakes form. After the curd curd has formed, remove the pan from the heat.

Gather the edges to the top and tie in a knot. Hang up the whole serum to glass. Do not hold for a long time so that the cottage cheese does not dry out, about an hour is enough.

You can stop at this step if your goal is to make a sauce or cream.

If you want to get a dense cheese for dicing, making salads, frying or other dishes, put the tofu in cheesecloth and put a small load on top. Leave for a few hours so that the cheese is well pressed.

Tofu cheese is ready at home. Store it in the refrigerator, previously wrapped in paper, shelf life up to five days. Enjoy your meal!

Svetlana told how to make tofu cheese at home, the recipe and the author's photo.

Tofu cheese is a bean curd, usually pressed and white in color. This cheese is sold in vacuum containers filled with preservative water, which allows the product to be stored for up to several weeks. Tofu cheese is not only an irreplaceable ingredient in the diet of every vegetarian, but also a delicious delicacy from which you can prepare truly delicious and healthy dishes. Below you can find materials on how to cook tofu at home.

Ingredients

• 1 liter of soy milk
• 30 ml lemon juice.

Preparation

Heat soy milk over medium heat, stirring occasionally with a wooden spoon. At the very beginning of boiling, until foam forms, remove the pan from the heat, add lemon juice to the milk and leave until completely curdled. Then put the resulting mixture in a colander, covered with gauze folded in two layers, and leave until the whey is drained.

After most of the whey has drained off, wrap the tofu in cheesecloth and squeeze out the remaining liquid. Then wrap the tofu in another cheesecloth, put a press weighing 1 kg on top, hold for 30 minutes; during this time, the cheese will take shape and become denser. Remove the press and remove the cheese from the cheesecloth.

Tofu cooking recipes

Fried tofu

Ingredients

• Tofu - 500 g
• Vegetable oil - 3 tbsp. l.
• Onion - 1 small head
• Green onion - 4 feathers
• Soy sauce - 3 tbsp. l.
• Honey - 2 tbsp. l.
• Sweet wine or sake - 1 tbsp. l.
• Chopped garlic - 1 tbsp. l.
• Chopped ginger root - 1 tbsp. l.
• Sesame oil - 1 tsp.
• Sesame seeds - 1 tsp
• Ground black pepper
• Ground hot pepper

Preparation

1. Cut the tofu into 2 cm cubes and place on a paper napkin, cover with another napkin and press down with the bottom of a plate for 10 minutes to remove excess moisture.
2. Combine soy sauce, honey, wine, ginger, garlic and hot pepper in a bowl. Leave it aside.
3. Heat a wok or heavy skillet over medium heat. Add vegetable oil, heat it and gently so as not to burn yourself, put the pieces of tofu in the oil. Cook for about 8-10 minutes, until golden brown, then place on a paper towel.
4. In the same skillet, in a small amount of vegetable oil over low heat, fry for 1 minute, chopped onions and green feathers, cut diagonally into 5 cm pieces.
5. Add the soy mixture and cook for another 2 minutes, until the sauce is slightly reduced. Add the tofu and stir to coat all the pieces with the sauce.
6. Drizzle with sesame oil and sprinkle with sesame seeds. Pepper if desired.
7. Serve with boiled white rice.

Vegetable salad with tofu

Ingredients

• 6 cherry tomatoes
• 1 fresh cucumber
• 2 tbsp. tablespoons of pitted olives
• 80 g tofu cheese
• 2 tbsp. tablespoons of wheat crackers
• lettuce leaves
• a pinch of dried oregano
• vegetable oil
• juice of half a lemon
• ground black pepper

Preparation

Cut the tomatoes into halves. Cut the cucumber into semicircles, the olives into rings, the tofu into cubes. Combine prepared foods, salt and pepper. Season with a mixture of oil, lemon juice and oregano. Line the bottom of a flat dish with washed and dried lettuce leaves. Place the prepared mixture on top and sprinkle with croutons.

Miso soup with tofu and shrimps

Ingredients

• Tofu - 400 g
• Mushrooms (woody, dried, black + white (packing 20 gr)) - 2 pack.
• Daikon - 50 g
• Crab meat (or crab sticks chilled, not frozen) - 150 g
• Shrimps - 250 g
• Leek - 1 pc
• Miso paste - 2 tbsp l.
• Cilantro (greens, served)

Preparation

First, prepare the mushrooms. It is necessary to pour boiling water over and wait until they increase several times. Put mushrooms in a saucepan with boiling water, cut into smaller pieces if necessary. Boil for a few minutes.

Add chopped leek, chopped daikon into thin strips. Boil for a minute, then add miso paste, stir, add diced tofu, shrimp and crab meat and remove from heat. You cannot boil miso paste, it loses its useful properties, so after adding it, immediately turn off the heat. If the miso paste is without hot pepper, add it to the soup to taste. Serve sprinkled with herbs, I have cilantro.

Vegetarian cheesecakes

Ingredients:

• Semolina - 0.5 cups
• Soy milk - 1 Glass
• Tofu - 200 Grams
• Raisins - 0.5 cups
• Coconut flakes - 40 Grams
• Salt - 1 Pinch
• Sugar - To taste

Preparation

Pre-soak the raisins. Pour the semolina with milk. Let it stand for 15 minutes. Then add tofu and mix well. Then add the coconut, sugar and salt. And also raisins. We mix everything thoroughly. We will fry in a preheated pan without oil. If your skillet is already old and you are afraid that the pancakes will burn, add a little vegetable oil. Fry until golden brown on both sides. Serve ready-made vegetarian cheese cakes with honey and jam for tea.

Tofu chocolate cake

Ingredients

• 500 grams of soft tofu
• 6-8 large dates
• 1 medium banana
• 1/2 cup coconut oil
• 5-6 Art. tablespoons of cocoa without sugar
• 2-3 tbsp. tablespoons of cornstarch
• Pinch of sea salt
• 1 teaspoon cinnamon (optional, for a brighter taste)
• 1 teaspoon of soda slaked with lemon juice

Preparation

Combine tofu with dates, banana and milk, beat thoroughly in a blender. Add cocoa, starch, salt, vanilla, cinnamon and soda slaked with lemon juice. Beat well again.

If there is not enough liquid, add more coconut milk, but do not pour, the dough should turn out like very thick sour cream. Put in a mold greased with coconut oil. Preheat the oven to 175 degrees and set to bake for about 50 minutes. The cake must cool completely and only then can you remove it from the mold. We decorate as desired.

Tofu with sweet pepper

Ingredients:

• 700 g tofu
• 4 cloves of garlic
• 2 tbsp. sesame oil
• 2 sweet green peppers
• 2 medium onions
• 8 Art. spoons of soy sauce
• 2 tbsp. chili sauce
• 3/4 cup vegetable oil
• 1 teaspoon sesame oil

Preparation

1. Cut the onion into rings, and peel the pepper from the seeds.
2. Cut the tofu into small pieces. Place in a flat, non-metallic plate.
3. Combine crushed garlic, soy sauce and chili sauce. Sprinkle the tofu on top with the mixture. Stir well so that the curd is covered with sauce and marinate for 20 minutes.
4. Heat the oil in a wok. Add onion and fry over high heat until golden brown. Remove the onion from the wok with a slotted spoon and place it on a paper towel.
5. Add tofu to boiling oil and fry for 5 minutes. Place the fried tofu on a paper towel.
6. Pour the oil out of the pan, leaving about 2 tbsp. spoons. Add bell pepper and fry for 2-3 minutes until soft.
7. Return the onion and tofu to the wok and heat while stirring. Drizzle with sesame oil and place on bowls.

Tofu omelet

Ingredients

• Tofu - 400 g
• Red / onions - 100 g
• Bulgarian pepper - 250 g
• Garlic - 2-3 cloves
• Tomatoes - 300 g
• Green onions - 2-3 stalks
• Turmeric - 0.25-0.5 tsp
• Smoked paprika - 0.5 tsp
• Ground cumin - 0.25 tsp (optional)
• Ground coriander - 1 tsp
• Salt to taste
• Ground red pepper - to taste
• Water - 1-2 tbsp. (of necessity)
• Vegetable oil - 1 tsp

Preparation

Heat 1 tsp over medium heat in a non-stick skillet. vegetable oil. Add finely chopped red onion and bell peppers and, stirring occasionally, sauté for 6-7 minutes, until tender. Add finely chopped cloves of garlic and sauté for another 40-60 seconds, until aroma appears.

Use a fork to chop the tofu into small, freeform pieces. Add tofu, turmeric, smoked paprika, ground coriander and cumin to the toasted vegetables, and stir-fry for another 5 minutes.

The composition of the spices can be varied according to your own taste preferences, but turmeric is a must in this dish, since it is it that gives the dish that "omelette" look. Add the finely chopped tomatoes and sauté still for 8-10 minutes. If the vegetables are not very juicy, also add 1-2 tbsp. water.

After turning off the heat, add finely chopped green onions and salt and pepper to taste. Instead of table or sea salt, you can add Indian black salt, which has an "egg" flavor, or soy sauce. Mix everything thoroughly and serve the dish to the table.

Tofu pasta

Ingredients

• 150 g of pasta
• 150 g mushrooms
• 150 g tomatoes in their own juice,
• 70 g herb tofu,
• head of garlic,
• vegetable oil,
• provencal herbs,
• ground red pepper,
• dried basil, salt.

Preparation

Boil the pasta as directed on the package. Wash the mushrooms well and cut into small pieces. Fry chopped garlic in hot oil and add spices. The tofu needs to be cut into cubes and sent to the pan. Stirring constantly, fry it for 5 minutes.

Put the mushrooms there and cook for 15 minutes, stirring occasionally. Place the tomatoes in the skillet and cook for another 10 minutes. It remains to put the pasta on a plate and garnish with tofu sauce.

Dietary properties of tofu

Tofu cheese is suitable for use in low calorie diet meals. When Japanese women decide it's time to go on a diet and lose weight, they replace meat with this product in their diet. At the same time, they do not have to limit themselves in portions. With a normal habitual diet with such a replacement, you can lose weight up to 14 kg in a short time. Such a diet that is not harmful to health has taken root in our country. It is one of the safest and most acceptable for the human body.

But not only weight loss can be a reason for adding tofu cheese to your usual menu. Doctors recommend using it for various hormonal disorders (but not for thyroid diseases), problems with the gallbladder, liver and kidneys. Saturation with protein and essential elements allows you to add bean curd to the tables of patients with diseases of the gastrointestinal tract. And for patients with lactose intolerance or diabetes, tofu can be substituted for dairy products.

Tofu varieties

• soft tofu (silk) is considered the most delicate and delicate type, it is most often used in desserts, smoothies, sauces;
• hard tofu is the most common type, it is added to many dishes, if desired, you can also mash it with a fork or chop it with a knife;
• extra hard tofu is the tightest kind, has little liquid and is more suitable for grilling. This species is rarely found in the store and is mainly sold only in specialized vegetarian stores.

At the moment, tofu is actively used all over the world, this cheese contains 9 essential amino acids, it does not contain cholesterol, so tofu is becoming more and more popular. Above is information on how to make tofu, where you can find tons of interesting and simple recipes. You don't need to spend a lot of time preparing dishes with tofu - this cheese is quickly baked and fried, so it is great for those who do not like to spend a lot of time in the kitchen.

Health benefits of tofu

Soy cheese is one of the most important sources of protein and calcium in the Chinese diet. The importance of this product is evidenced at least by the fact that in the difficult times of the 20th century, the Chinese government took control of the production and sale of tofu, and low-income citizens were able to eat well for little money.

In southern China, the typical peasant diet for a long time consisted of rice, cabbage and tofu. However, tofu dishes are not considered the food of the poor; it is still loved and revered by both old people and young people of all social strata.

Soft tofu has about 5% high quality protein, while dense tofu has more than 10%. Soy protein contains all the essential amino acids and is quite capable of replacing animal products. Scientists have shown that just 25 grams of soy protein per day lowers the level of "bad" cholesterol in the blood, thereby reducing the risk of cardiovascular disease. Tofu is very rich in calcium and iron.

Moreover, the fat content of this useful product is only 2–5%. Tofu cheese is recommended for athletes and those who are losing weight - it helps to lose weight without compromising muscle mass and overall well-being. The only contraindication to eating tofu cheese is an individual intolerance to legumes.

What is protein? It can be thought of as beads strung on a string - these are amino acids. Our body needs eight such amino acid beads, each of 5 pieces (tryptophan, valine, leucine, isoleucine, phenylalanine, methionine, threonine, lysine) to make a complete "necklace". And soy foods contain all of these amino acid beads! An excellent alternative to meat, because it is poorly absorbed, and soy is absorbed 4 positions better than meat, making up a solid basis for building our body. Animal proteins (proteins) impair kidney function with their decay products: urea, creatinine, uric acid release toxins during absorption.

Homemade tofu is good because soybeans make several dishes at the same time. Milk goes to cheese, and cake from it is excellent soy cutlets.

Ingredients for homemade tofu

1. Soybeans - 500 ml glass.
2. Juice of two lemons (can be peeled with a screw juicer).
3. Spice:

• Zira - 0.5 tsp
• Dry dill - 2 tsp
• Dry parsley - 2 tsp
• Dry kelp seaweed (crushed in a coffee grinder) - 4 tablespoons

Homemade tofu cheese: a step by step recipe

1. We wash the soybeans under the tap and fill it with water 3 fingers above the beans themselves overnight. They need to swell in the morning.
2. We wash the swollen beans, add 500 ml of water and mix in a blender until smooth, like a thick puree. You may need more water, look at the condition so that the blender does not burn from too thick mass.
3. Then add water to the consistency of milk and blender again (preferably in a large bowl with an immersion blender, it may not fit in a blender bowl).
4. Squeeze the resulting milk through cheesecloth into a saucepan, bring to a boil, stirring all the time, and boil for 2-3 minutes.
5. We turn off our milk, add the juice of two lemons (pre-squeezed in a juicer) to it. Stir the milk, it starts to curdle from the juice, you can see how the "curd" is separated from the water.
6. Let the milk cool for 30 minutes, then squeeze the resulting cottage cheese through cheesecloth.
7. We put it in a press, covered with gauze, so that it is convenient to pull out the pressed cheese, let it drain for 35 minutes under a weight. (As a press, improvised means were used: a metal sieve placed on a bowl, covered with gauze, in which the future cheese was, there was a "load" in the form of a glass jar with water. The jar squeezed out the cheese, the water flowed through cheesecloth and a sieve into the bowl).
8. We take out the cheese, pour it into a bowl, mix it with spices and return it to the press again.
9. After 2.5 hours, the cheese can be taken out of the press, it will already be ready-made - bon appetit!