Food and Nutrition | How Is Tofu Made?
How is tofu made?
Also known as soybean curd and bean curd, this custardlike white block is made from curdled soy milk. The process starts with soaked soybeans that are pureed (ground into a paste), cooked, and filtered through cloth. The resulting soy milk is curdled with a coagulant (substance that promotes thickening), such as magnesium chloride. The curds (solids) that form are pressed into soft cakes, allowing the whey (liquid portion) to drain off.
Tofu is perishable and should be refrigerated for no longer than one week. Tofu must be stored in water, and the water should be changed daily. Tofu may be frozen for up to three months, although freezing will change its texture, making it chewy.
Tofu is high in protein, low in salt and calories, and has no cholesterol. Tofu by itself is quite bland, although it readily picks up the flavor of the other foods that are cooked with it.
Source: Brody, Jane E....
[The entire page is 186 words long]
Navigate
