press tofu

Tofu: origins and facets

Tofu is perhaps one of the most popular and consumed soy foods in the world. The first evidence of its preparation date back to China and from there it slowly spread over the whole eastern part of Asia, to reach us during the nineteenth century press tofu .

It contains proteins , minerals and iron and is relatively low in calories. It is known in Western culture to be one of the main foods in vegetarian and vegan diets.

Tofu can be produced both in large industrial plants and at home. Basically the tofu production process includes:

press tofu

the production of the soy drink, seen in the previous article;

the curdling of the “milk”, one of the most delicate steps for the production of tofu and is done using coagulants. Usually these substances fall into three different categories: salt-based coagulants, such as calcium sulfate or calcium chloride. Acids, such as acetic acid and citric acid. Or some natural enzymes can also be used as coagulating agents;

pressing the rennet into the molds.

It can be consumed in various ways based on the preparation and the amount of water contained within. The softer type and with the highest concentration of water is the so-called silk tofu , a food with a consistency similar to that of a pudding, this type should be consumed quickly because it tends to deteriorate within a few days and is obtained by avoiding any type of pressing. or annoyance of the product just out of the production process. Another method to consume tofu is to press it so that a lot of water comes out, obtaining a drier and more crumbly food. Production processes, textures, shades of color and cooking methods vary greatly depending on the country of production and tradition.