Tofu or soy curd made from soy milk is considered a cheese because the production process is very similar to cheesemaking with a difference of plant milk use.
A legend says it was produced by Liu An, a philosopher, statesman and taoist, in 164 BC in ancient China. He accidentally put nigari (magnesium chloride) into soy milk, and was surprised by the outcome. The protein coagulated and created a product which has been popular for years now as a valuable protein source. It contains all of the eight essential amino acids and has a low fatty acid content (most of the fatty acids are unsaturated), no salt, and small amount of calories.
It’s a great source of vitamin B, calcium and iron, and most of all, it’s easy to digest (protein efficiency is 65%).
It’s high time we turn to light choices of food and help our bodies get rid of all the toxins which were stored during the winter days. And tofu is a must have ingredient on your menu. Here’s a yummy tofu recipe. Ingredients:
1 cup millet
1/4 cup fresh tofu
1/2 cup finely ground smoked tofu
1 carrot
1 red onion
1 or 2 tbs bread crumbs
3 garlic cloves
1/4 tsp grated ginger
pinch pepper
1 tsp vinegar
Method:
Cook millet for 20 minutes in the 1 cup of millet – 2.5 dl of water ratio. Wait until millet cools down, and add ground smoked fresh tofu, grated carrot, bread crumbs, finely grated garlic, ginger, pinch of pepper, teaspoon of vinegar and grated red onion.
You’ll get a mixture you’ll use to make croquettes, and then deep fry them. When they become golden brown, drain them well.
Tip:
Serve them with fresh salad or vegetables. You can also make a delicious tomato sauce or tofunaise which would work perfectly with these crispy togu croquettes.
A. Vukušić