Tofu-Japanese Food

Tofu-Japanese Food:

About Tofu:

Tofu is soy curd, which is made by industries Tonyu (soy drink). Bitter liquor (magnesium) is usually in Japan to tofu. Tofu is rich in Proteinen.

Tofu Varieties:

Kinugoshi-Dofu (silken tofu) is the softest tofu. It has a very smooth texture. Momen-Dofu (cotton tofu) carried out some moisture, drainage, so it is harder than Kinugoshi-Dofu.Tofu does not stay fresh as long. Make sure it store in fresh water in the fridge and eat within one or two days.Yaki-Dofu (grilled tofu) - often used in sukiyaki. Okara - the remaining fibers in the presses Tonyu (soy drink) from soybeans mashed. Okara is traditionally cooked with vegetables. Aburage - fried tofu, what is it. Atsuage - deep fried, thick tofu. Shimidofu (Koyadofu) - freeze dried tofu. Ganmodoki - mashed tofu mixed with other ingredients and deep-fried. Yuba - light yellow leaves of tonyu.