Tofu can be prepared incredibly diverse and delicious. Tofu is also very healthy, as numerous studies show. So the soy curd can come to your plate more often – whether you are on a vegetarian, vegan or normal diet.
Tofu is versatile and an integral part of the vegetarian and vegan diet as a protein supplier. But even “normal eaters” know and love tofu – especially in Asian recipes.
Tofu has a more than 2,000-year-old tradition in China and Japan and is valued as a source of protein. The Chinese word “tofu” is loosely translated as “curdled bean”. In fact, tofu is nothing more than curd from soy milk, more precisely, a tender beige “milk” is formed from soybeans by soaking in water, boiling with salt and pressing – for legal reasons it is called a “drink”.
This soy drink is heated and coagulant is added to it. These can be magnesium chloride (Japanese nigari), citric acid or calcium sulfate (gypsum). For optimal consistency, various coagulants are often mixed today, then the soft flakes (soy curd) are scooped off, sieved and pressed into a solid block, which only needs to be cut into pieces.
The real strength of tofu lies in its neutral taste. This makes the soy curd an all-rounder, which, prepared with the right spices, is equally suitable for hearty and sweet dishes.