Tofu

Tofu - which is pronounced "tofu" - is derived from the Japanese word Chinese refers to a white paste after the curdling of soy milk.Indeed, for this kind of soy cheese must coagulating soy milk, obtained from dried soybeans, ground and boiled with salt coagulants or acid or by enzymes coagulants. Coagulants traditional preparation of tofu are magnesium chloride and calcium sulphate as the other one can get a tofu moist and tender.  

But to coagulate soy milk, also sometimes used an organic acid naturally - the glucano delta-lactone - present in vinegar, fruit juice and honey. That is why these ingredients can be used in the preparation of tofu which they transmit some of their taste. Finally, today, the industrial production of enzymes tofu uses microorganisms to achieve this coagulation of soymilk.
These processes explain the different forms in which this tofu in supermarkets or in Asian grocery stores. Thus, we find the tofu block firm, silken tofu with a consistency reminiscent of the strainer, but the tofu olives, herbs, mustard, basil and tofu
Originally from China, this food has appeared as such to the second century before Christ and consumption of tofu, linked to the expansion of Buddhism outside China is gradually becoming the staple food in Asia. I must say that the food is rich in vegetable protein, along with cereal products are well assimilated by the body. 

In addition, the tofu has essential amino acids and phyto-estrogens, hormones that reduce bad cholesterol and disorders related to menopause and prevent the development of certain cancers including breast and prostate.
The tofu is still rich in trace elements such as various manganese, fluorine, casein, zinc, copper, potassium, sulfur, phosphorus, magnesium, calcium and iron. The latter being better absorbed when vitamin C at the same meal with parsley, broccoli, kiwi or citrus comes greater efficiency. Finally, there is tofu in valuable vitamins such as vitamin E, vitamin K, vitamin A and vitamins B1 and B2.This excellent food for health is gradually taking place in Western cuisine. I must say that not having own flavor, tofu lends itself to all possible preparations. And can serve as an appetizer, main dish, dessert, sauce or drink. Indeed, the tofu is cooked alone or mixed. Thus, it enhances soups or salads and enters preparations croquettes, fricassee, various quiches and pies.