Tōfu: the vegetable cheese with very few calories

Tōfu, sometimes also referred to as bean rennet (soybean), is a popular food in almost all of the Far East (China, Japan, Korea, Vietnam, Thailand, Cambodia) and, although its name is Japanese, it has Chinese origins.
Tofu is obtained from the curd of soy milk and subsequent pressing into molds, its manufacture is therefore very similar to that of normal milk cheese; this is why it is often called "vegetable cheese". The selected rennet is dissolved in water, mixed in soy milk and brought to a boil until a soft clot is obtained. The liquid is then filtered, using a fabric, and subsequently pressed.

© Kalyn "s Kitchen Sauteed tofu

Given its high protein content, it has always been considered an ideal food for a vegetarian diet. It is also cholesterol-free, low in calories (about 70 per 100 grams of fresh products) and contains very little saturated fat. The calcium content can be more or less consistent depending on the "rennet" used to coagulate the soy milk proteins (calcium chloride or sulphate), but it is generally lower than traditional cheese.

With a soft consistency and a light and particularly delicate flavor, tōfu is easily found on the market in large-scale distribution. Once opened, it should be immersed in a bowl full of water and placed in the fridge. It is also possible to store it in the freezer, just drain it and put it in a plastic bag or in an airtight container.

See also

Quiche recipe without shortcrust pastry with ham and cheese

Cheese puffs: how to make savory puffs for appetizers!

High in protein but low in calories: discover the benefits of oat milk

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Tōfu: how to cook it

• Fried or grilled tofu: the best thing is to fry it in extra virgin olive oil or even seeds. The oil must be deep and the tōfu dry, so first dab it with a clean cloth or absorbent kitchen paper. You can also fry it after having breaded in rice flour, or corn flour or breadcrumbs. For a lighter cooking, you can instead prepare the tōfu grilled, after marinating it for at least half an hour in extra virgin oil or in soy sauce, perhaps with the addition of herbs or spices.
  
  
• Stuffed Tōfu: requires greater familiarity in the kitchen; It is preferable to use the classic square loaf, cut it into two triangles and create a "pocket" with a thin-tipped knife in which to insert sautéed vegetables or a pureed legume sauce.
  
  
• Tofu in soups or soups: cut it into small cubes, into strips, or blend it so that it can melt and mix well, making the soup more tasty and nutritious.