Too often we talk about tofu as a soy cheese. It is called this because its appearance and texture are very similar to that of fresh cheese. This name, however, creates in the one who tastes it for the first time an incorrect expectation, that is a taste similar to cheese, while the tofu is not a cheese. Tofu is tofu, a product from flavor neutral and from polyhedral consistency, and precisely this "neutrality" allows him to have a unique and truly extraordinary flexibility, as well as the peculiarities that make it suitable for a huge variety of preparations, very different from each other. Before small secrets and precious tricks for to choose the best at the supermarket, let's make a small summary for all those who have not yet understood what we are talking about.

What is tofu?

Tofu is one of the many products derived from the fermented yellow soybean. Yellow soy beans, soaked in water, give rise to a white liquid, which then condenses. This condensed whey is mixed with the nigari, that is the residue that comes from sea water when the salt is extracted, coagulates, and becomes tofu. The tofu is then pressed into blocks in the shape of a parallelepiped.

The beneficial properties of this food

Unlike normal cheeses, tofu does not contain lactose, but vegetable proteins, flavonoids, Omega3 and 6, iron, and a lower percentage of salt. It is a product of ancient origin, it seems to have been invented by a Taoist monk in 160 a. C. in Asia and is still a staple food of Japanese and Chinese cuisine. Once its properties were discovered, even the West began to use them, and with the advent of vegan cuisine, it is really very popular in our kitchens. Thanks to its components, the tofu has an infinite series of valuable properties: has a protective action on the heart, bones, stomach, circulation and immune system, and is able to slow down the aging process. It is rich in vegetable proteins, low in fat, and therefore an excellent substitute for animal proteins, very digestible, with the advantage of helping to keep cholesterol and triglycerides low. The latest research also recognizes a preventive power compared to tumors that depend on hormonal imbalances.

Best buy guide

Once purchased and stored in the refrigerator, it does not deteriorate as easily as other foods, and can be stored in its buttermilk for up to one month from the date of purchase. It is found on the market in various forms, from the dough to the creams, from the flavored ones, toasted to those completely processed. The best to buy is the completely white, genuine, natural, best if organic, that you can work yourself completely at home. Attention only to the fact that it should not be eaten raw.

How does tofu work at home?

You can marinate in lemon juice and aromatic herbs, or in shoyu (soy sauce) diluted with a little water, or it can be spread with Miso (fermented soy) and fermented for a few days. Thanks to its "neutral" base, these processes give it different flavors for all tastes. It can then be cooked in different ways: grilled, fried, breaded, cut into chunks and sautéed with various types of vegetables vegetables, or chunks can be used in vegetable soups or as a protein ingredient together with cereals such as rice, millet, bulgur, cus cus or quinoa. With tofu, every cook can indulge himself, creating new ways of cooking it, giving it new flavors. For those who prefer fresher flavors, the tofu cake, after being boiled for a few minutes in water, can be crumbled, and used as an ingredient similar to ricotta, for fillings and savory pies. It can also be blended with different components, according to taste, such as capers, olives, vegetables, flavored with salt or shoyu, apple vinegar, a little oil, mustard, making it a tasty cream to spread on bread or on crostini, as an appetizer or as a tasty and delicate snack. Its variations are truly endless!

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Texts by Giulia Ubaldi