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Friday, May 20, 2011

What is Bean curd, also known as the 'Tofu.'...


What is Bean curd, also known as the 'Tofu.'.
Tofu or the Bean curd is a soft white food
made by coagulating soy milk, and then
pressing the resulting curds into blocks. 
It is of Chinese origin. 
Also known as tofu is a soft vegetable 
cheese prepared by treating soybean milk
with coagulants. Tofu is a highly versatile
and nutritious food that is made from 
soybean curds. Although the word "tofu" 
is Japanese, the food seems to have
originated in ancient China. 
The English word "tofu" comes from
the Japanese, meaning made from "bean" 
plus that has been "curdled" or "fermented".
Tofu has very little flavor or smell on its own,
so it can be used either in savory or sweet dishes, and it is often seasoned or marinated
to suit the dish. Tofu contains a low amount 
of calories, large amount of iron, and little fat. 
The tofu may also be high in calcium and  protein. It is healthy and an excellent source
of protein, calcium and iron for vegetarians.
TOFU is of two main categories: Fresh tofu, which is produced directly from
soy milk, and the Processed tofu, which is produced from fresh tofu.
To make bean curd, a cook curdles soy milk and presses the resulting
soybean curds into molds to firm up.
There are numerous different styles of bean curd. But the two basic types of bean curd 
are the first is silken, also called` 'Japanese style tofu' and the 'Chinese style tofu' is firm, and will hold its shape as it is worked with 
and cooked.
In some places, Chinese style tofu is called
bean curd, while Japanese style is called tofu.
The golden squares of bean curd that have
been deep-fried are a beauty and the deep-fried bean curd becomes super absorbent.
Directions for Deep fried Tofu or the Bean
curd.. Cut the tofu or the bean curd into
4 large triangles or cubes as desired.
Roll the tofu in the cornflour.
Heat oil for deep frying. When the oil is 
heated, add tofu pieces into the oil.
Fry, stirring occasionally, until the tofu 
is golden on both sides.

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