Also known as

Soy curds, Tofu.

Description

Soybean curd or tofu refers to the product prepared by curdling soy milk. Soy curd is made from dried soybeans that are soaked for 12 hours to rehydrate them. They are then ground with water into a slurry. The slurry is cooked and then separated by centrifugal force into milk and pulp. This pulp, called okara, is used as animal feed in the US, but eaten on its own in Asia.

The milk is mixed with either salt or a coagulating agent (frequently calcium, which adds to the nutrition). This process produces curds and whey, just as cheese making does. The protein separates into a soft curd and we have tofu. The whey is then pressed out of the curd, and the curds are pressed into boxes where they are pressed. The resulting slabs are then divided into the size as sold in stores as soy curd. Soy curd is available in various forms. Lacking pronounced flavours of its own, soy curd picks up the flavors around it and can carry Italian flavors, Mexican flavors as well as the Asian flavors of its origin. It is rich with nutrients: protein, isoflavones,fiber, omega-3 fatty acids.

Silken bean curd is the softest and is best for mashing, blending for dips, dressings and sauces.

Firm bean curd is a heavily pressed version with a dense texture like firm cheese. Firm bean curd can be cubed, sliced and marinated.

Extra firm soy curd: This form contains the least amount of water of any type of curd. It holds its shape which makes it easy to cut. It withstands frying or broiling and is excellent used in casseroles and stir fry dishes. It is the highest in protein, fat and calcium (when coagulated with calcium.

Lite soy curd: Needless to say, manufacturers accommodate. "Lite" curd contains fewer calories and fat.

Flavoured soy curds- Flavors can be mixed directly into curdling soy milk while the curd is being produced

How to select

There is a wide variety of tofu available in both Western and Eastern markets. Despite the daunting variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. You can buy bean curd smoked, marinated or braised. Bean curd has no flavour of its own but absorbs the flavour of sauces in which it is cooked or marinated. Check the expiry date before buying.

Culinary Uses

" Tofu or bean curd has been eaten as a staple food in the East for centuries especially in China
" Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.
" In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings.
" The light greenish "bean" smell of tofu is much enjoyed in East Asian cuisines and fresh tofu is often eaten plain or simply flavoured.
" The cubes of firm tofu that are pan fried and seasoned with soy sauce, garlic, and other ingredients are also enjoyed.

How to store

The soy curd is a perishable product. It has an expiration date printed on its label. As always, we recommend you check the label. You can keep it, unopened, in the refrigerator until ready to use. Once the package is opened, curd needs to be stored in water to cover and the water needs to be changed daily. If not, the curd will dry out and absorb the flavors of other foodstuffs in the refrigerator.

Health benefits

" It has a high protein content and is rich in iron, calcium and B vitamins,
" Bean curd is a great low-calorie replacement for meat in stir-fries, stews and casseroles,
" Soy curd is ideal for those who have an allergy to eggs, or those who are lactose-intolerant,
" Modern medical research shows that tofu or soy curd can lower cholesterol and help in the breaking down of fats, which is especially beneficial for patients suffering from cardiovascular diseases and obesity.