I-tofu ye-Cheese enye yezinto eziphambili zokutya kwamaprotheni kumazwe amaninzi aseAsia-Pacific (i-China, Korea, Japan, Vietnam, Thailand, njl). Ngendlela eya ku-tofu ifana nobisi obusikileyo obisi obumhlophe. Kungekudala, i-tofu isanda kakhulu kwiindawo ezininzi zehlabathi.
Inkqubo yokupheka i- tofu cheese, ngendlela, iyafana nenkqubo yokufumana ushizi wekottage ukusuka kubisi lwezilwanyana. I-Tofu ifumaneka ngenxa ye-coagulation yeprotheni yobisi ye-soy phantsi kweempembelelo zama-coagulants ezahlukeneyo (ngoko, iintlobo ezahlukeneyo ze-tofu zifumaneka). Ukuveliswa kweentlobo ezithile ze-tofu kwakhona kumgangatho wesizwe kunye nommandla kwaye wendabuko. Emva kokunqanda i-tofu, njengomthetho, cinezela.
Iipropati nezindlela zokutya i-tofu ushizi
I-Tofu ayinalo ikhefu ekhethekileyo, eyenza i-culinary usetyenziso olubanzi: le mveliso ifanelekile ukulungiselela iintlobo ezahlukeneyo zokutya (kubandakanywa neetyuwa). I-Tofu iyahlanjululwa, iphekiwe, ikwabiwe, ikwabiwe, isetyenziselwa ukuzaliswa, ifakwe kwiisobho kunye neisoso.
Ukusetyenziswa kwe tofu
I-tose tofu-into efanelekileyo yokutya yemifuno, eneenzuzo ezingathandabuzekiyo. I-Tofu iqukethe iprotheni yemifuno esemgangathweni (ukusuka ku-5.3 ukuya ku-10.7%), amaninzi amino acid ebalulekileyo emzimbeni womntu, i-iron eyigugu kunye ne-calcium, i-vithamines B. Lo mveliso unciphisa inkqubo yokuguga, iqinisa amathambo esifuba, ikhusela iingxaki ze-ecological, unempembelelo entle kwiinkqubo zokugaya kunye neendlela ezixhamlayo zomzimba womntu. Ukusetyenziswa rhoqo kwe-tofu yetshi kubaluleke kakhulu xa ubona iintlobo ezahlukeneyo zokutya ukuze ulahlekelwe isisindo.
Ukusebenzisa i-tofu ushizi, ungakhathazeki malunga neekhalori: umxholo wekhalori wale mveliso ngu-73 kcal nge-100 g.