Tofu - Soy Sauce (Engl) (Esp)

How to make Tofu and Soy Sauce (Engl)

Tofu, also known as soybean curd, is a soft, cheese-like food made by curdling fresh hot soymilk with a coagulant. Traditionally, the curdling agent used to make tofu is nigari, a compound found in natural ocean water, or calcium sulfate, a naturally occurring mineral. Curds also can be produced by acidic foods like lemon juice or vinegar.
Tofu was first used in China around 200 B.C. Although the discovery of the process for making tofu is lost to the ages, Chinese legend has it that the first batch of tofu was created by accident. A Chinese cook added nigari to flavor a batch of pureéd, cooked soybeans; the nigari produced the curd that we know today as tofu.
Today, tofu is a dietary staple throughout Asia. This delicate food is made fresh daily in thousands of tofu shops and sold on the street.
In recipes, tofu acts like a sponge and has the miraculous ability to soak up any flavor that is added to it. Crumble it into a pot of spicy chili sauce and it tastes like chili. Blend it with cocoa and sweetener and it becomes a double for chocolate cream pie filling. Cubes of firm tofu can be added to any casserole or soup.
Firm tofu is dense and solid and holds up well in stir fry dishes, soups, or on the grill... anywhere that you want the tofu to maintain its shape. Firm tofu also is higher in protein, fat and calcium than other forms of tofu.
Soft tofu is a good choice for recipes that call for blended tofu, or in Oriental soups.
Silken tofu is made by a slightly different process that results in a creamy, custard-like product. Silken tofu works well in pureed or blended dishes. In Japan, silken tofu is enjoyed "as is," with a touch of soy sauce and topped with chopped scallions.

A demonstration of Ma-Po Tofu Sichuan style (Spicy Bean Curd with Beef), prepared by Chef Shirley Cheng.

Part 2

Como hacer Tofu casero (Esp)

Este alimento es la cuajada de la leche de soja y para su preparación tan sólo se necesita soja, agua y nigari, un agente solidificador, que después de su prensado consiguiendo separar la parte líquida de la sólida, obtendremos el tofu, un alimento con un aspecto muy similar al queso fresco.

Por su riqueza en proteínas de buena calidad, desde el punto de vista nutritivo, se le considera un sustituto adecuado de la carne, ya que cuenta con diez de los veinte aminoácidos esenciales.