How to make tofu cheese at home. Make tofu cheese at home

And not only the cardiovascular system “likes” soy cheese tofu, but also the figure (low-calorie), muscles (the protein content can compete with chicken eggs) and the stomach. Created randomly in pre-Christian times by a Chinese cook by adding sea salt to soy milk, soy cheese became popular in the 20th century and in Europe. From food for the poor and Buddhist monks, it has become a “fashionable” ingredient in desserts, soups, and salads due to its neutral taste and reduction in the overall calorie content of dishes.

Ingredients

Soybeans 1 kilogram Soda 1 tsp Citric acid 0 tsp

Number of servings: 4
Cooking time: 48 minutes

How to make soy tofu?

In order not to spend money on a ready-made store product, which is not always available on shelves, you can become the “creator” of vegetable cottage cheese yourself. Before making soy tofu, you need to purchase raw soybeans or soy flour.

Making cheese from soybeans is easy, but it will take a couple of days.

You need to place 1 kg of soybeans in cold water overnight, you can add a teaspoon of soda (for softness).
The enlarged soybeans are washed and passed through a meat grinder.
This puree is poured with 3 liters of water and infused for 4 hours.
After straining, milk is obtained. Place it on the stove and boil for 5 minutes.
Add 0.5 teaspoons of citric acid per 1 liter of liquid.
After rolling, the “cottage cheese” is filtered through cheesecloth.

If you want a more tender cheese, you don’t need to squeeze it hard. For a solid state, you can put it under a press for an hour.

Sometimes tofu is made from soy flour. Take 1 to 1 cup of flour and water, after stirring add 2 cups of boiling water, everything should boil for 15 minutes. Then 100 g of fresh lemon juice is added to the milk - and the delicious product is ready, all that remains is to squeeze and serve.

Important! Tofu should not be stored in the refrigerator for more than a week (and even then in salted water). When frozen, the shelf life increases to 5 months, but after defrosting the cheese will lose its creamy consistency and take on a yellowish tint.

What do you eat it with?

Recipes with tofu soy cheese captivate with their simplicity.

For starters, you can make chicken soup.

You need to boil 200 g of chicken breast for 20 minutes (it is better to immediately cut it into small squares).
For the dressing, fry an onion and a couple of carrots, cut as you like - into cubes, strips, circles.
Add a raw chicken egg to the broth, to the breast, stirring.
Fried vegetables are also sent there.
Place soy cheese cut into squares into the pan and let it boil - that’s it, the hot stuff is ready.

For salad lovers, a recipe with tomatoes is suitable. For 100 g of tofu you can take 2 tomatoes, an onion, 2 bell peppers. Greens and salt are added to the cuts to taste. Simple and useful. Or you can pamper yourself and your family with dessert (ingredients per person).

Fry a banana in a frying pan, add 1 tbsp. spoon of soy sauce, sugar and lemon juice (cook until sugar dissolves).
Mix the mixture with 80 g of tofu and beat with a blender.
Serve the mousse in a bowl with fresh banana slices on top. Can be served to friends who are losing weight or fasting.

But no matter how tasty tofu is, it is undesirable to “lean” on it. Soy products have their drawbacks, so the motto of love for soy should be the words of the Asians - food in large quantities turns into poison, and in small quantities - into medicine.

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Don't eat tofu because of its bland taste and unusual texture? You might just be cooking it wrong! The most common mistake is not squeezing the excess water out of the tofu before cooking, resulting in a mushy mess. In addition, many people choose the wrong types of tofu, which are not suitable for certain dishes. In fact, tofu is easy to prepare, and the effort and time spent will be more than worth it!

Steps

Part 1

Selecting and preparing tofu

Choose the right type of tofu. When purchasing tofu, you may notice labels that say “soft,” “firm,” “extra-firm,” and the like. All of these varieties are delicious, but each has a different texture. Choosing the right cheese depends on what you intend to do with it, for example:

Silken tofu is soft and creamy. It can be used in spreadable dishes such as smoothies, puddings, sauces and dressings. Additionally, silken tofu can be cut into pieces and added raw to soups and salads.
Soft tofu is tender and has a consistency similar to jelly or gelatin. Like silken tofu, it is great in sauces, smoothies and puddings.
Semi-firm tofu retains a certain softness. It crumbles easily and is good for vegetable salads and stuffed dishes.
Firm tofu is quite popular. It's great in fried and stewed dishes, and as a topping for scrambled eggs.
Extra-firm tofu is easy to process and suitable for baked and fried dishes.

Remove the tofu from the package. Cut the plastic packaging with a knife. Drain the excess water from the bag and remove the tofu. If you are not going to use all the tofu, it is best not to drain the water from the package to prevent the cheese from drying out.

Cut the number of slices you need from the tofu. For one dish, 4-6 slices are enough. Cut the tofu according to its width rather than its length, but do not dice it.

Place tofu between two layers of paper towels. Line a baking sheet with a clean cloth towel. Place a couple of paper towels on top and place the tofu slices on them. Cover the cheese with paper towels and place another clean cloth towel on top.

Place something flat and heavy on top of the tofu. You can use any suitable item. The goal is to press the cheese down as much as possible. Place a cutting board or baking sheet on top of the tofu and place something heavy on top, such as a cookbook or jars.

Leave the tofu under the weight for at least 30 minutes. It's even better to leave the tofu for a couple of hours. If you're in a hurry, you can press the tofu down with a baking sheet or cutting board for about 15 minutes.
- You can even leave the tofu under a weight overnight. In this case, place the entire structure in the refrigerator so that the cheese does not spoil.
Remove the weights and towels from the tofu and chop it finer if desired. If you want to bake the tofu as "steaks", you can leave it in thick slices. You can also cut the cheese into thinner strips or small cubes.

If desired, marinate or season the tofu. Do not use vegetable oil-based marinades unless specified in the recipe. For tofu, marinades based on citrus fruits, soy or vinegar are suitable. Please note that some recipes recommend seasoning the dish after preparations.

For a unique dish, bake extra-firm tofu in the oven. Preheat the oven to 200°C. Cut the tofu into cubes and season it with vegetable oil. Sprinkle the cheese with arrowroot and sea salt. Line a baking sheet with parchment paper and place the tofu pieces in an even layer. Bake the cheese for 15 minutes, then turn the cubes over and cook them for another 15 minutes.

This product should never be refrigerated by vegetarians. Fans are crazy about him too. For those who are fasting and greatly yearn for dairy products, it will be an invaluable find. It's all about tofu cheese. Where did he come from? What is it made from and how? What dishes can you prepare with it at home? Read the answers to these questions in our article.

There was an error

China is considered the birthplace of tofu cheese. This means that there was a deep legend behind its creation. According to legend, tofu was accidentally invented by the alchemist Liu An in 164. True, he initially set himself a different goal - to invent an elixir of eternal life for the emperor. He mixed mashed beans and sea salt in a plate, after which he happily forgot about the experiment. When he tried the curdled mixture, he was pleasantly surprised. Even though the magic potion didn’t work out, the cheese turned out excellent.

Today, as before, tofu is based on soy milk, to which a coagulant is added. This is an enzyme that turns milk into a cheesy jelly-like curd. Such properties are endowed with vinegar, lemon juice and nigare - the sediment formed after evaporation of sea salt. The curd mass with a coagulant is heated, placed in molds and kept under pressure for several hours. Sometimes dill, garlic, tomatoes, nuts, paprika, seaweed, spinach and even dried fruits are added to the cheese.

Firm but soft

Soy cheese can be hard or soft. The first one has a rather dense texture. To achieve the desired consistency, the curd mass is placed in a mold lined with cotton material. The excess liquid is drawn out and the tofu becomes firm. Hence the name - cotton cheese, or momen goshi. Soft tofu is made by curdling soybean paste in silk cloth, giving it a soft, creamy texture. This cheese is called kinu-goshi, that is, silk cheese.

The main feature of tofu is that it easily takes on the taste of other ingredients. Therefore, you can make it spicy, salty, sour or bitter. They play an important role here. Firm tofu is added to salads, side dishes, meat and fish dishes, soups, and pasta. It can also be deep-fried.

Soft tofu is suitable for cream soups, sauces for hot dishes, and fruit desserts. It makes incredibly tasty puddings, cheesecakes, casseroles, thick cocktails and smoothies. Soft tofu is also good as an independent dessert. It is enough to complement it with chocolate topping, jam or maple syrup.

Cheese in colorful colors

Now let's move on to the recipes themselves. We suggest starting with fried tofu with vegetables. Even those who strictly watch their figure can afford this light but satisfying salad in a hurry.

Ingredients:

tofu - 200 g
tomato - 1 pc.
cucumber - 1 pc.
avocado - 1 pc.
lettuce leaves - 4-5 pcs.
paprika, salt, black pepper, sesame seeds, herbs, lemon juice - to taste
olive oil for frying and dressing
flour - 2-3 tbsp. l.

Cut the tofu into large cubes, roll in a mixture of flour and paprika, and quickly fry on all sides in a greased frying pan. Place fried cheese on paper towels. Cut the cucumber into semicircles, the tomato into slices, and the avocado pulp into cubes. Cover the bowl with lettuce leaves, layer fried tofu, tomato, cucumber and avocado. Drizzle the salad with olive oil and lemon juice, and before serving, sprinkle with chopped herbs and white sesame seeds.

Japanese buckwheat hit

Buckwheat noodles with mushrooms and tofu cheese are a very popular dish in Japan. Preparing it at home is not difficult. You don't have to take soba. Ramen, udon or funchoza are also suitable.

Ingredients:

buckwheat noodles – 250 g
tofu - 150 g
champignons – 200 g
onion - 1 head
green onions - 2-3 feathers
lettuce leaves - 3-4 pcs.
grated ginger root - 0.5 tsp.
garlic - 1-2 cloves
soy sauce - 2 tbsp. l.
fish sauce - 1 tbsp. l.
corn oil for frying
black pepper, chili powder - to taste

First, let's cook the noodles, then drain them in a colander. At the same time, fry the chopped garlic and ginger in corn oil for a minute. Then add the diced onion and sauté until transparent. Next, add the champignons cut into slices and fry until all the liquid has evaporated. Lastly, add the tofu into large cubes. Since soba cooks quickly, it is best to prepare all the ingredients in advance.

Place the noodles into the frying pan, season with soy and fish sauce and spices, and mix everything well. Cook the dish for a couple of minutes, cover with a lid and let it brew a little longer. Don't forget to garnish each serving with a fresh salad.

Lunch Szechuan style

In China, more precisely the province of Sichuan, they prefer hot dishes. Such as mapo tofu, or tofu soup. As a rule, it is made from pork. You can use any other meat or do without it altogether. In this case, add more carrots, cabbage, celery and other vegetables. We suggest you try the adapted version.

Ingredients:

tofu - 400 g
pork tenderloin – 200 g
garlic - 2 cloves
chili sauce - 2 tsp.
soy sauce - 1 tbsp. l.
chicken broth - 250 ml
sesame oil - 0.5 tsp.
sugar - 1 tsp.
salt, black pepper, chili powder - to taste
green onions for serving

In a small, thick-bottomed saucepan, heat the sesame oil with a pinch of chili. Cut the pork into strips and fry on all sides until cooked. Next, add the sauces - chili and soy. Add sugar, chili powder and black pepper. Cut the tofu into cubes, pour it into the pan and, stirring gently with a spatula, fry for a couple of minutes. Now pour in the warm broth, gently bring to a boil, and keep on low heat for another minute. Let the soup absorb the flavors for 10-15 minutes. Sprinkle each serving of soup with chopped green onions.

Instead of a sausage sandwich

If you're tired of the usual sandwiches, do something unusual - colorful tortillas with vegetables and tofu. You can take this healthy, satisfying and balanced snack with you to work, school or for a walk.

Ingredients:

tofu - 200 g
yellow tomato - 2 pcs.
bell pepper - 0.5 pcs.
avocado - 1 pc.
green peas - 50 g
canned corn - 50 g
lettuce leaves - 7-8 pcs.
round tortillas - 3 pcs.
lemon juice for serving

Cut the tofu into wide slices and fry in a grill pan without oil on both sides until golden stripes appear. Cut the avocado in half, remove the pit and cut into thin slices. Cut the tomatoes into small slices and sweet peppers into strips. Cover the tortillas with lettuce leaves, add fried tofu with vegetables and avocado, sprinkle with corn kernels and green peas. We assemble the rest of the sandwiches in the same way. Sprinkle lemon juice over the filling before serving.

Crispy tofu cubes

Here is another option for an interesting snack - tofu in a spicy sweet and sour sauce. The main subtlety that is important to observe is not to overcook the cheese in the pan. Only then will it turn out crispy on the outside, soft and tender on the inside.

tofu -150 g
chili paste - 1 tsp.
black Chinese sauce - 1 tsp.
soy sauce - 1 tsp.
sugar - 1 tsp.
vegetable oil for frying
white sesame for serving

In a dry frying pan, mix soy and Chinese sauce, chili paste and sugar. Heat over low heat for about a minute. Then add vegetable oil. Cut the tofu into cubes and fry for 2-3 minutes, stirring constantly with a spatula. Cover the pan with a lid, remove from heat and let it brew for a while. Serve the tofu cubes hot with a generous drizzle of sweet and sour sauce and a sprinkle of white sesame seeds.

Thanks to its neutral taste, tofu harmonizes well with any ingredients, be it meat, vegetables or fruits. This means you can experiment with different combinations endlessly. For inspiration, take a look at the “Eating at Home” website - you will find a lot of suitable ideas there. Do you like tofu yourself? In what form do you like it best? Share your favorite dishes with his participation in the comments.

Benefits of tofu. How to make tofu cheese

Tofu is a cheese that is made from soybeans, and more specifically soymilk. It is lactose-free, making it a good alternative for people who are lactose intolerant. Opinions are divided regarding its taste, but the benefits of tofu are undeniable. It is an excellent source of calcium, minerals and vitamins: iron, phosphorus, potassium, sodium, vitamins E and B. In addition, soy protein contains amino acids and unsaturated fats, lecithin and linoleic acid.

Soy cheese was invented in China two thousand years ago. Initially, it was the basis of the diet of ordinary people (due to the possibility of a simple and inexpensive method of preparing it). Its spread was facilitated by Buddhist monks who began to eat this cheese instead of meat. Today we can already talk about a specific “tofu fashion”.

The neutral taste of tofu makes it widely used in the kitchen. You can use it to make a nutritious paste for bread, cutlets, meatballs or minced meat. Soy cheese can be eaten raw, baked, boiled or pickled. It can successfully replace eggs or butter.

Soy is a product that has anti-atherosclerosis characteristics and has a positive effect on the immune system. It is also good for diabetics as it has a low glycemic index.

Despite all the benefits of soy products, the Eco-Life website warns: do not forget that they can cause allergic reactions. Although they are easily digestible, you can eat up to 50g of them per day, as soybeans contain so-called thioglycosides, chemicals that are toxic to the thyroid gland.

How to make tofu cheese at home

Before making tofu cheese, you need to prepare soy milk. Cover the beans with water and leave them in the water for one day (use annual soybeans; perennial grains are hard and bitter).
The next day, rinse the beans thoroughly, select and discard the bad ones. Beat everything with a mixer, adding water (3 liters of water for about 300 g of grains) until the consistency resembles cottage cheese.
Boil about 4 liters of water, when it starts to boil, pour in the mixture prepared earlier.
Now you will have a minute to squeeze the juice of 1 lemon.
Filter the soy mixture through cheesecloth, the drained liquid is soy milk (at this point you are one step away from getting tofu).
Boil the resulting soy milk over low heat. When the milk boils, pour lemon juice into it, causing the milk to curdle.
When the liquid begins to separate and small white clots appear, this is a sign that it is time to place the cheese on cheesecloth. What remains on the cheesecloth is your tofu. Place the cheesecloth and cheese in some kind of vessel or bowl to give it shape.

The actual method of preparing tofu cheese is no different from

With soy cheese tofu you can prepare a variety of vegetable salads, pies, casseroles, rolls and rolls, mushroom dishes, soups. Tofu can be frozen, after defrosting the tofu becomes dense and hard, this tofu is especially good for frying, accompanied by vegetables and sauces.
Tofu- this is a soy miracle, a great product instead of meat. Replacing meat in your menu with tofu they get rid of many extra pounds, while not limiting themselves in the amount of food. Tofu soy cheese is one of the richest sources of vegetable protein; tofu contains all the essential amino acids and also contains a large amount of vitamins necessary for the body’s functioning: vitamins E, F and group B, potassium, magnesium, zinc, iron, phosphorus, folic acid, minerals and lots of protein. Soy products are also rich in isoflavones and remove carcinogens from the body, preventing many diseases, including cancer. Tofu It is very easily absorbed by the body and is useful for people with stomach diseases and gastritis, overweight, cardiovascular diseases and diabetes. Regular consumption of soy products: tofu, milk, sprouts helps improve the condition of tissues and cells, concentration and memory, slows down the aging process, strengthens bone tissue, regulates kidney function, and reduces cholesterol in the blood. Soy and soy products are beneficial for women during menopause giving the body phytoestrogens (substances similar in chemical structure to estrogens) and help reduce the symptoms of menopause and reduce hot flashes. Nutritionists often recommend including tofu in their diet for people who have long dreamed of losing extra pounds.
Soy milk is a source of lipids, powerful antioxidants: lecithin and linoleic acids, ensuring work nervous system and brain. Soy milk contains isoflavones, which prevent cancer, osteoporosis, heart disease.

Ingredients: Firm tofu - 200 g, sweet pepper; spinach; pine nuts; Olive oil; Soy sauce 1 tablespoon; Lemon; green; salt, spices - to taste.
1. Wash the spinach and drain, place in a salad bowl. Chop the bell pepper and add to the spinach.
2. Lightly fry the pine nuts in a dry frying pan, stirring occasionally. Let cool and spoon over spinach.
3. Mix lemon juice, olive oil, soy sauce. Dress the salad.
4. Add chopped herbs, salt, spices. Finally add diced tofu. Mix the salad carefully.

Ingredients: 400-450 g tofu; 1/4 cup soy or coconut milk; 50-70 ml. syrup, I use different syrups including rose petal syrup; 1/4 cup cocoa powder; vanillin; ground cinnamon and star anise - to taste.

Preparation: Place tofu and soy milk in a blender and mix. Add the remaining products and mix until smooth. Place in the refrigerator. Before serving, spread out tofu dessert in beautiful vases and decorate with fruits, nuts, chocolate chips.

Serve dessert chilled. Using different flower and berry syrups each time in this recipe and varying different nuts and spices, you can get completely different tastes of the dessert, leaving this dish still healthy.

Tofu in onion batter

Ingredients for batter: 1/2 cup flour; 1 huge onion; 1 tbsp. spoon of bran; 1/4 tsp. ground coriander; a pinch each of: nutmeg, black pepper, baking soda and chili pepper; salt to taste; 1 egg; sour cream; vegetable oil for frying.

Tofu cut into pieces.
Three onions on a very fine grater, squeeze out the juice slightly and leave it for a mask on your hair, but for now put the onion juice in a cool place. Add grated onion pulp, bran, all the spices, egg, salt and soda to the flour.

Add sour cream little by little until the desired dough consistency is obtained. Stir the dough so that there are no lumps. The batter should stick to the tofu pieces and not be too runny.

Meanwhile, the frying pan with vegetable oil should heat up. Dip the tofu pieces into the batter and place in a hot frying pan with vegetable oil. Fry until nicely golden on each side and remove.

Ingredients: 1/2 tbsp. flour; 1/4 tsp each ground coriander, chili and cumin; a pinch of turmeric, baking soda and black pepper; salt to taste; 1 egg; sour cream, mayonnaise; vegetable oil for frying tofu.
Cut the tofu into pieces.
Add all the spices, egg, salt and soda to the flour. Add sour cream and mayonnaise little by little until the desired dough consistency is obtained. Stir the dough so that there are no lumps. The batter should stick to the tofu pieces and not be too runny.

Place a frying pan on the fire, pour in vegetable oil, and heat the frying pan. Dip the tofu pieces into the batter and place in a hot frying pan with vegetable oil. Fry the pieces on both sides.

This dish is especially tasty, rich in vitamins and bright.

Ingredients for batter: 1/2 tbsp. flour; 1/4 tsp each ground spices: coriander, chili pepper and Provençal herbs; salt to taste; 1 chicken egg or 5-6 quail eggs; cold water; boiled puree nettle leaves or white damselfish - 3-4 heaped teaspoons; vegetable oil for frying tofu.
Tofu, 400 g, cut into pieces.

Add all the spices, egg, salt and water to the flour. Stir the dough so that there are no lumps and add nettle puree. The batter should stick to the tofu pieces and not be too thick or too runny. If necessary, you can add more water or flour until you reach the desired dough consistency.

Place a frying pan on the fire, pour in vegetable oil, and heat the frying pan. Dip the tofu pieces into the batter and place in a hot frying pan with vegetable oil. Fry the tofu pieces in green batter on both sides.

It is better to serve tofu with soy sauce, lemon juice, and ginger root. You can serve on lettuce leaves This dish is best served hot.

Tofu in seaweed and batter

1. Prepare the batter: mix chickpea flour, ground coriander, chili pepper and water. Spices are taken to taste. If the dough turns out too liquid, you need to add flour.
2. Cut the tofu into pieces
3. Cut the nori seaweed sheets so that the short side matches the long side of the tofu piece. If the seaweed is dried, then first soak it in water and then cut it into the desired pieces.
4. Wrap the tofu in nori seaweed and dip each piece into the batter and place in a hot frying pan with vegetable oil.
6. Fry tofu in seaweed and batter on both sides until golden brown.

Hearty tender vegetarian tofu dish, for those who love aromatic spices and take care of their health and figure.
Tofu by itself is tasteless, but flavored with onions, herbs, spices and tofu sauce is great.
tofu - 400 - 450 g.
Onions - 1 pc.
soy sauce - 3 tbsp. spoons
olive oil - 2 tbsp. spoons
apple cider vinegar or lemon juice - 1-2 tbsp. spoons
spices for Korean carrots - 1 teaspoon
ginger root, chopped - 1-2 cm
lemon - 1/2 slice, chopped
coriander leaves, chopped - 2-3 tablespoons

Tofu cut into cubes, chop onions, coriander, ginger, lemon.

Fry the finely chopped onion in olive or vegetable oil, lightly browning. Add chopped coriander, ginger, lemon and Korean carrot spice mix.

Mix everything and immediately add chopped tofu. Add soy sauce and lemon juice or vinegar and cook for a couple more minutes, stirring.

Before serving, sprinkle the tofu with cilantro on top or simply garnish with sprigs of herbs.

zucchini - 1 pc.
tofu- 200 g
celery (cut diagonally) - 1 pc.
mushrooms (canned, drained); if dry mushrooms, then pre-soaked, boil with spices - 400 g
green onions (cut into strips) - 3-4 tbsp. spoons
ginger (cut into cubes) - 2-3 tbsp. spoons
light soy sauce - 1 tbsp.
vegetable oil - 2 tbsp.
green peas and corn - 1/2 cup each

Cut the zucchini and tofu into cubes. Pour vegetable oil into a heated frying pan. Add tofu, zucchini, peas, corn and celery. Stir until the tofu begins to brown, then add the mushrooms, onion and ginger and cook for another 1 minute. Pour in at the end tofu with mushrooms soy sauce and mix it well with vegetables.

Tomato and arugula salad with marinated tofu

Ingredients: Firm tofu - 200 g, Lemon - 1 piece; Garlic - 3-4 cloves; Tomatoes, maybe cherry tomatoes; Arugula, Lettuce leaves, sweet pepper, Olive oil; Soy sauce 1 tablespoon; Cilantro (coriander), salt, black pepper and chili pepper - to taste.
1. Mix lemon juice, olive oil, crushed garlic, soy sauce, thinly sliced chili pepper and cilantro, a pinch of salt and black pepper. Pour the resulting sauce over the diced tofu and leave to marinate for 30-40 minutes.
2. Chop tomatoes, sweet peppers and lettuce leaves, mix with marinated tofu, first drain the marinade into a bowl, add arugula, washed and dried from water. Drizzle marinade over salad to taste.

Ingredients: Firm tofu - 200 g, Lemon - 1 piece; Garlic - 3-4 cloves; Tomatoes; fresh cucumbers, olives, sweet peppers, olive oil; Soy sauce 1 tablespoon; cilantro, dill and parsley; salt, black pepper and chili pepper - to taste.
1. Chop tomatoes, sweet peppers, cucumbers and olives.
2. Mix lemon juice, olive oil, soy sauce. Season the vegetables.
3. Add chopped garlic, cilantro, dill, parsley, a pinch of salt and black pepper. Finally add diced tofu. mix carefully.

Ingredients: Broccoli, Soy sauce and Rice vinegar - 1 tbsp each. l.; Sweet red pepper; Garlic - 2-3 cloves; Corn starch - 1.5 tsp; Water - 1/4 cup; tofu bean curd - 150 g; Almonds - 2 tbsp. l.; grated ginger.
Divide the broccoli into small florets. Trim the stems of the broccoli and cut into pieces (5-6 mm). Place in boiling salted water with spices for 2-3 minutes, then drain the water.
In a small bowl, mix soy sauce, vinegar, red pepper, crushed garlic. Dissolve cornstarch in 1/3 cup water. Set aside.
Cut tofu bean curd into pieces. Heat the vegetable oil in a wok over high heat, add the tofu pieces and quickly fry until golden brown, turning carefully. Place tofu on a plate. Place the broccoli in the wok and fry until lightly browned, for a few minutes, turning constantly. Add to tofu.
While frying, add the already prepared sauce and grated ginger to the broccoli in the wok, and add tofu to the wok. Serve with toasted and chopped almonds.

Tofu stewed with vegetables and mushrooms

tofu - 200 g
eggplants - 1 pc.
zucchini, small - 1 pc.
tomatoes - 1-3 pcs.
sweet pepper - 1 pc.
fresh mushrooms (shiitake, porcini or champignons) - 3-8 pcs.
green peas - 0.5 cups
onions - 1 pc.
garlic - 2-3 cloves
vegetable oil; dill, celery; black and allspice pepper, ground paprika - to taste

Cut tofu, mushrooms and all vegetables into cubes.

Fry all ingredients in vegetable oil, season with salt and spices, mix, add chopped tomatoes, simmer for about 20-30 minutes. A couple of minutes before it's ready tofu with vegetables and mushrooms add chopped garlic and herbs.

Ingredients: Jerusalem artichoke - several pieces, carrots, 1-2 eggs, flour, onions, salt, tofu, vegetable oil, herbs.
Grate the washed and peeled Jerusalem artichoke and carrots on a coarse grater, finely chop the onion and herbs, add chopped tofu, flour and raw egg, add salt to taste and mix. Bake Jerusalem artichoke and carrot pancakes with tofu in a hot frying pan with vegetable oil.

Ingredients: 200 g tofu, 1 tbsp. spoon of lemon juice, 1 tbsp. a spoonful of chopped dill or other herbs, pepper and salt to taste.

Chop tofu, dill, add lemon juice, salt and pepper, mix gently.

Spices are added to soy milk: fresh ginger root, green cardamom pods, a piece of cinnamon bark, turmeric, star anise, fennel, allspice, cloves, nutmeg, anise, tamarind, bay leaf, green tea, almonds, saffron, rose petals, cumin and bring the milk to a boil. Cook over low heat for several minutes. Let it brew, then strain. Add a spoonful of honey and drink the spiced soy milk warm.
This hot drink is made from fresh soy milk very useful, heals, rejuvenates and prevents diseases.

Tofu dumplings.

3 pcs. potatoes, 100 g tofu, 1 egg, 2-3 tablespoons flour, herbs, salt. Grind tofu in a food processor, raw grated potatoes, mix the egg, add the rest of the ingredients, mix and form dumplings, place in boiling water and cook in salted water until the dumplings rise to the surface. Sprinkle the finished dumplings with herbs and serve hot.

Tofu salad with marinated mushrooms

Cut the tofu into cubes, chop the mushrooms, chop the onion, add crushed nuts and garlic, oil, lemon juice, salt, pepper, mix gently.
Ingredients: tofu 500 g, pickled or salted mushrooms 350 g, vegetable oil 1 tbsp. spoon, lemon juice 1 tbsp. spoon, dill and green onions 100 g, walnuts 50 g, garlic 1-2 cloves, pepper and salt to taste

Tofu with seafood

Ingredients: Silken tofu, favorite seafood, seafood cocktail, egg, starch, soy sauce, ostica sauce, garlic.
Recipe: Carefully cut silken tofu into 1 cm thick squares measuring 3 by 3 cm. Dip in egg and starch batter and deep fry in a wok. Place on a napkin. In a wok over high heat, stirring vigorously, fry the seafood cocktail for 1 minute.
Prepare the sauce: stir starch in a bowl with cold water, add about a glass of water and a level teaspoon of starch, add 50 ml. oyster sauce and about 30 ml. soy sauce, garlic crushed through a press. Pour the sauce into the wok where the seafood is fried and stir vigorously; add the fried tofu there. Gently mix the tofu with the sauce and seafood and serve the dish hot.

Cabbage and tofu pie

Defrost the finished puff pastry, place in a mold, spread stewed cabbage with chopped herbs and spices on top of the dough, cut tofu into large pieces on top, place thinly sliced tomatoes on top of the tofu, add a little mayonnaise or sour cream, sprinkle with thyme and oregano, bake the pie at temperature 180-200 degrees.

Stewed vegetables with tofu

Tofu with fresh dill and vegetables: onions, carrots, sweet peppers, zucchini, zucchini, tomato, eggplant. To do this, cut the tofu into cubes, place it on the chopped vegetables, add salt and pepper to taste, and pour the egg over it all.

Buckwheat with tofu, tomatoes and basil

Buckwheat - 200 g
Tofu - 400 g
Tomatoes - 680 g
Green onion 2-3 tbsp
Soy sauce 2 tbsp. spoons
Salt, basil leaves, parsley - chopped, to taste
Curry - 1 teaspoon
Vegetable oil - 2-3 tbsp. spoons

Cook buckwheat. Cut the tofu into cubes and fry in a heated frying pan in oil until golden brown. Add tomatoes and simmer until done. Then add the cooked buckwheat and the remaining ingredients, mix and serve.

Broccoli and Tofu Casserole

Products: 1 package of tofu soy cheese 400 g, cut into cubes; 1 onion, finely chopped; 1-2 tbsp. vegetable oil; 200 g fresh broccoli or 1/2 package frozen; 3/4 cup soy or cow's milk; 1 tsp mustard; salt, pepper, spices to taste; 1-2 tomatoes, sliced
Cooking method
1. Disassemble the broccoli into florets; if frozen, then you need to defrost it. Lightly fry the onion in vegetable oil.
2. Mix tofu, milk, fried onions, salt, mustard and spices in a food processor or blender. Pour the mixture over the broccoli and gently mix with whole broccoli florets.
3.Place in a mold greased with vegetable oil. Place tomato slices on top. Salt, sprinkle with spices and chopped herbs.
4. Bake in the oven at 180 degrees for about 35-40 minutes until cooked.

Egg, tofu and vegetable casserole

Ingredients: a piece of tofu soy cheese, 3-4 eggs; 1/4 cup green peas; sweet pepper - diced; onion - 1 pc.; 3/4 cup milk, vegetable oil, salt to taste.
Place raw eggs in the bowl of a food processor, add salt, tofu, milk and beat everything. Place chopped onion, sweet pepper and green peas in a frying pan greased with vegetable oil. Pour in the beaten egg and milk mixture. Bake in a preheated oven until golden brown. Serve the casserole hot.

Nut tofu dessert with jam

Ingredients: 3 tablespoons of any jam, 3 tablespoons of tofu, several almonds or walnuts.
Tofu is cut into small cubes, crushed walnuts are added, stirred and browned in the oven. Cool. Served with jam. Very tasty and healthy.

Recipes from country weeds