soya TOFU

Tofu is the most popular among all soy products. Also called soy paneer (in India) andbean curd it is a tasty and very nutritious product made by coagulating hot soymilk with somefood grade chemicals such as calcium chloride, magnesium chloride, calcium sulphate,acetic acid and citric acid etc. It is a versatile food that can be converted into a variety of value-added products. Tofu is the perfect and least expensive substitute of milk cheese or paneer nutritionally its protein is as good as protein derived from animal sources.

Tofu is a very porous product and absorbs the flavour of thefood with which it is cooked. Generally three types of tofu viz.firm, soft and silken tofu are available in the market. The basic method of making tofu of the above three varieties is the same. Different types of tofu are suited for different kinds of dishes.

Tofu is an extremely perishable food. It should be kept in water under proper refrigeration. The water should be changed daily. It keeps tofu fresh for a week or more, depending on the refrigeration condition. Preferably tofu should be used as fresh as possible. Vacuum packed tofu is also available in the market.