do you know about "tofu"?

history of "tofu"
one of the oldest processed food of south -east asia, tofu has become more widely appricieted in resent years due to health concious trends around the worlds.

tofu comes from japan and china in the 8 th century and has become of of important foods until now.

tofu has highly nutricious and low fat and sugar, tofu is made from soya beans, which are firts boild and crushed,the the milk is separated and made into curds with the help of a coagulant. warm curds are set in the moulds for a new hours,then realesed into a water tank to firm and cool.A cotton cloth is laid across the base of the mouldto the reatin the curdswhile they set and to allow excesswater to drain away. Tofu made in this way often has a distinctive cloth marks on its sides as its know as regular tofu.

*silken tofu

aroma:  this tofu has the real taste of tofu.although some of fresh tofu has afaint of soya bean aroma and milky flavour,many variety appera to be made a little more than milky water.

culinary uses: fresh tofu, silken tofu in particularis best eaten as it is. cold or hot.this tofu usually uses for base of soup like miso, or cooked with other vegetables,fish and meat. also can used for making a white dressing for salads.

this tofu is very fragile, so handle with care.

how to storage "tofu"

fresh tofu, should be kept in a plenty of water in the refregenerator and can be kept for three days.if the water is changed daily.Follow the use by dates on cottoned or vacuum packed tofu.

Do you know what is "koya tofu"

this tofu originally from japan, also known as kogori -dofu (frozen tofu), koya tofu is believed to have been invented by a buddist monks on the koya mountain many centuries ago.

it is a freeze -dried tofu, and its a quite different substance from regular tofu in texture, colur, flovour and size.It has spoogy texture and rich taste even after it has been soaked in the water.

This dau this tofu often avaiable in the packets of five pieces together with powdered soup.

aroma: koya dofu has a much stronger soya bean aroma and rich flavour than cotton or silkentofu.

culinary uses: its is uses for simmering with vegetables in a rich soup.as usual for vegetarian cooking.

Fried tofu 

 in japanese name caleed" yuba" this is a dried soya bean skin that forms on the surface of the soya bean milk during the making tofu process.