Tofu is similar to homemade or local cheese. This way, soybeans are soaked in water, ground, boiled, and passed through a filter to make soy milk. Calcium or magnesium salts are then added to coagulate the milk, which is then coagulated and pressed. The tofu obtained in this way may be silky or soft, hard or very hard, each of which is used differently in cooking. In this article, we will teach you how to prepare soy cheese (tofu) step by step, its nutritional value, the tricks of making this delicious cheese at home, and the use of tofu in various foods. Stay with us.
What is tofu cheese (vegetable cheese)?
Tofu is a cholesterol-free, low-calorie, high-protein food that is a good source of calcium and manganese to strengthen bones. In addition, tofu can help people lose weight by keeping them full longer than meat.
Tofu cheese is one of the most healthy food sources for reducing the risk of heart disease, diabetes, menopausal symptoms, and some hormonal cancers, including breast and prostate cancers.
However, since tofu is a versatile food that takes on any flavor it is cooked with, it is a simple and delicious way to lose weight and support the body’s overall health.
Tofu Cheese Ingredients
It is usually straightforward. Use the following materials and equipment to prepare tofu:
- Water: as needed.
- Dried soybeans: 3 cups
- Epsom salt: 2 tablespoons; as a substitute for Epsom salt, you can use 75 ml of lemon juice. Otherwise, you can find Epsom salt at the pharmacy.
- Food processor or mixer
- Large pot
- Colander
- strainer
- A lace bag or soft cloth, such as a tassel
How to Make Tofu Cheese
- Soak 3 cups of dried soybeans in the refrigerator overnight.
- Wash soaked beans, but discard them if you notice any discoloration. Remix the soybeans with some water to cover them.
- Pour the processed beans and 12 cups of water into a food processor or blender and mix thoroughly to form the following:
- Pour the milky mixture into the pot and boil for about 20 minutes. Note that this mixture foams a little, so stir constantly and do not let it go.
- In another pot, strain the soy milk. You can use a spoon to squeeze the milk and extract the flavor. The liquid obtained is soy milk, and the solids are okara. Usually, one or two bottles of soy milk and some puree are accepted at this stage.
- Reheat the soy milk to about 180 degrees Fahrenheit (80 degrees Celsius).
- Dissolve two tablespoons of Epsom salt in 1.5 cups of warm water and add to soy milk. (You can use 75 ml of lemon
- Remove from the heat and stir gently.
- About 5 to 10 minutes later, the soybean puree is separated.
- Strain the nymphs and pour them into the mold.
- Press the pureed material with a small plate or a heavy object.
- Allow to rest for about 20 minutes under pressure.
- Now you have some homemade tofu, some soy milk, and some okara.
Tofu dehydration methods
There are two ways you can press soy cheese.
Method #1
If you are a fan of tofu pills and always cook tofu, buying a tofu press machine is a significant investment that saves time and significantly reduces waste. How to prepare tofu with a press is as follows:
- Place the tofu block in the tofu press after dehydration.
- Place the machine on the tofu press and let the tofu block be pressed for 15 minutes. Remove the door, drain the water, and continue the preparation process.
Method #2
In this traditional method, you can dehydrate tofu the old-fashioned way with a napkin and plate. Although this method is a little more time-consuming and causes minor dehydration, it is more economical and gives the beans the most delicious texture and taste.
Then remove the remaining tofu from the napkin and wrap it in two pieces of paper towel.
Place the remaining tofu in the center of a plate or cutting board, and place a heavy, flat plate on top.
Add weights if needed; for example, a cast-iron skillet or mortar may be appropriate.
Leave the tofu under the same conditions overnight for at least 2 hours.
The following day, the tofu was finished.
Calories and nutritional value of tofu
Tofu is rich in protein and contains all the body’s essential amino acids. It also provides the body with healthy fats, carbohydrates, and a wide range of vitamins and minerals. 100 grams of hard tofu are worth 144 calories and include the following foods:
| Protein | 17 grams |
| Carbohydrates | 3 grams |
| Fiber | 2 grams |
| Fat | 9 grams |
| Calcium | 53% of the daily value |
| Manganese | 51% of the daily value |
| Copper | 42% of the daily value |
| Selenium | 32% of the daily value |
| Vitamin A | 18% of the daily value |
| Phosphorus | 15% of the daily value |
| Iron | 15% of the daily value |
| Magnesium | 14% of the daily value |
| Zinc | 14% of the daily value |
The nutrient content of tofu varies depending on the coagulant used to make it
Tips to follow when preparing tofu cheese
Although tofu is easy to make, it can be daunting for beginners. To have the best tofu cheese, it is recommended to observe the following points:
The average boiling time of soy cheese is about 20 minutes, but if you let it boil longer, it will not be a problem.
Most of the time, you can keep tofu in the fridge for 3–5 days before it starts to go bad, especially if you open the door of the fridge a lot.
Consuming expired tofu is not a good idea. The best way to diagnose tofu health is to use your senses of smell and sight. Rotten tofu turns brownish-brown or dark brown.
There may also be signs of spoilage, such as mold or the smell of rotting on the surface of the tofu, while fresh tofu has no specific odor.
If you leave tofu out at room temperature unattended, it can quickly grow harmful bacteria, just like any other food that contains water.
Without a lid, storing tofu cheese in the refrigerator means exposing it to contamination. Tofu may also absorb the taste of other ingredients in the fridge.
The best way to store tofu cheese is in a sealed container with some fresh water to prevent it from drying out (you should change the water at least every 24 hours).
You can freeze tofu in the freezer without worrying about changing the taste, but for best results, do not freeze tofu for a long time.
If you break it into approximately 1-inch cubes before freezing, you will get better results without cutting a whole block of frozen tofu.
Ideally, it would be best to reduce whey as much as possible before freezing. Place the crushed ice cubes on a paper towel to remove any excess.
For more drying, you can cover it with another paper towel. Then place a weight, such as a cookbook or frying pan, on it.
Tofu stays in the freezer for 4 to 6 months.
Cooked tofu lasts for two or three days longer than raw tofu.
Cooked tofu does not freeze and will be harder to chew if frozen.
A piece of fresh tofu is like a compact, dense sponge.
To cook perfectly crispy tofu that tastes good, remove the excess water and turn the soft tofu into hard tofu before putting it in a hot pan or cooking it in the oven.
The compression of soy cheese helps absorb the marinated tofu sauce and improve its flavor. Tofu is like a sponge full of water. It is usual for a pre-soaked sponge not to drink much.
Water again. But if you soak the sponge before wetting it, it will absorb the excess water. The same is true of tofu. To absorb the marinade sauce, its water must be taken.
To marinate the tofu, press it for 15 to 20 minutes, and then put it in the desired sauce for 30 to 12 hours. As a result, the tofu absorbed the most sauce in the center of the cube.
Squeezing tofu helps to thicken and preserve its texture during cooking.
Pressing soy cheese improves its taste and makes it crispier.
In 99% of cases, the best thing to do is to squeeze it, but there is an exception to this rule, which is the type of tofu silk used for sauces and soups that breaks down under pressure.
Tofu cheese is used in many recipes—sweet and salty—that use dairy or animal protein. Although it may seem scary to cook at home, tofu is easier to make than many meat products.
The main obstacle is to know which foods you should use—soft and silky tofu, hard and very hard tofu—and then follow your tricks to achieve the right texture.
One of the most significant benefits of tofu is that it does not taste good. So it is compatible with any food you want to cook. It is essential to keep trying to make tofu, even if it is not the first time you have reached the texture you want.
However, each of the three types of tofu has a unique cooking application, which is listed below:
Use and preparation of soft or silky tofu in foods
Silken tofu is often used instead of dairy to make foods smooth and creamy and to add protein. Many chefs from all over the world advise using silken tofu as a base for baked goods like pies and cheesecakes.
Combining soy cheese with olive oil, apple cider vinegar, and herbs such as dill, oregano, and thyme creates a light and excellent ranch sauce. Soft tofu is famous for smoothies, soups, puddings, and spices.
Use and preparation of hard Tofu Cheese in foods
For beginners, hard tofu is the best option. You can cook the most varied foods with hard tofu. Hard and super-hard tofu retain their shape when cooked and can be substituted almost anywhere you look for a plant-based alternative to meat or poultry.
Also, hard tofu is a great substitute for eggs in salads with olives or chicken. You can also add hard tofu cubes to the stew or fry them and grill them with other vegetables.
To make fried tofu more spongy and hearty without frying, it is better to freeze it and then melt and fry it to make tofu nuggets.
Use of tough tofu in foods
Tough tofu retains its best shape when cooked or fried. This vegetable cheese, like chicken breast, can be used in almost any recipe. You can also roll the tofu in the sauce and bake it in the oven with the vegetables, or cube it and fry it with seasoning or marinade.
Tough tofu is ready in 5 to 6 minutes after it is placed in the pan.
Can tofu be eaten raw?
Tofu can be eaten raw or cooked. Soft tofu can also be included in various desserts, resulting in a smooth, sweet, and creamy texture.
Tofu is an excellent alternative to meat dishes. Tofu is very easy to prepare and involves soaking soy in water, mixing and boiling it, and then clotting.
Pressing should completely remove soy whey for the best results. Tofu can be eaten raw or cooked. In this article, we talked about how to prepare tofu, dehydration methods, its nutritional value, and the essential points in producing this vegetable cheese. Please help us create valuable content by providing feedback.