SOY PANEER

Tofu is a delicious and nutritious, protein-rich food made

from the curds of soy milk.

Tofu, also called bean curd, is a food made by coagulating

soy milk and then pressing the resulting curds into soft

white blocks. It is a component in many East Asian and

Southeast Asian cuisines.

It provides an excellent soy protein alternative to many

traditional foods.

Being relatively neutral in taste, tofu is so versatile we can

whip it, cream it, fry it and it can be added to savoury dishes

or to sweet.

TOFU

PRINCIPLE:

The principle of making soy tofu is to dissolve protein

contained in soybean using water as solvent(soy milk). Once

the protein has dissolved, precipitate it by adding precipitating

substance to yield clumps of protein that will be formed soy

tofu.

TOFU MANUFACTURING PROCESS

Raw material: Soy milk

Process:

Coagulation is performed almost immediately after

the hot soymilk base is extracted from the processing

line. Some of the known coagulants are

magnesium chloride, sea salt, citric acid

and acetic acid (such as in common vinegar).

Pressing can be manual, mechanical or hydraulic.

Formulation is also possible with tofu. The addition of herbs and

spices and other ingredients can make the product more ready to eat

and easier to prepare at home.

Packaging for the basic tofu is generally in either a plastic

container and plastic film-sealed top, or in a vacuum-sealed plastic

wrap.

NUTRITIONAL FACTS

Soy paneer (100 gm)

Dairy paneer(100 gms)

Calories kcal 182 289

Protein (gm) 14.8 14

Fat (g) 6.4 15

Cholesterol (mg)

0 66

Dietryfibre(g) 9.5 0

TYPES

1) Fresh tofu

Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.

Silken or soft tofu

Firm tofu

Extra firm tofu

2)Processed tofu

Some of these techniques probably originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity.

Fermented

pickled and stinky tofu

Flavored

Dried

Fried

Frozen

1.A) Silken/soft tofuSilken tofu is undrained, unpressed tofu that contains the highest moisture

content of all fresh tofus. Silken tofu is produced by coagulating soy

milk without curdling it. Silken tofu, which is very soft and pudding-like, is

made without removing the whey water or pressing.

APPLICATION:

Soft tofu :

It is very tender and crumbles easily.

It's a good substitute for ricotta cheese and can be crumbled over salads or

stir-fries, scrambled like eggs, shaped into patties and grilled or pureed and

added to soups or sauces.

Silken tofu has the most delicate consistency of all tofu with a custard-like

texture. It also has the least fat content.

Silken tofu is blended with smoothies, dips or soft cheeses or whip it with

honey and pair it with fruit.

1.B) Firm tofu• Although drained and pressed, this form of fresh tofu still

contains a great amount of moisture.

• It has the firmness of raw meat but bounces back readily when pressed.

• The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside

• These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights.

Application

Firm tofu is used in stir-fries, dust it in flour and deep-fry for a crispy coating, dice it and add it to soup or marinate it and grill it on the barbecue

1.C)Extra firm tofu

• A large amount of liquid has been pressed out of the tofu and contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer.

• When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it.

APPLICATION

Extra firm tofu is very dense and contains the least amount of water in it and is highest in protein and calcium.

It holds its shape well making it suitable for almost all types of cooking

2.A) Fermented tofu

• 1.PICLKED TOFU : Also called "preserved tofu“ This consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria.

• The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu red yeast rice(cultivated with Monascuspurpureus) is added for color

• 2.STINKY TOFU: A soft tofu that has been fermented in a unique vegetable and fish brine.[The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal

2.B)Dried tofu

• Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.

• Koya tofu (also known as shimidofu) is made using nigari.

• Kori tofu (literally "frozen tofu") is freeze-dried

2.C)Fried tofu

• With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core

• Tofus such as firm Asian and Chinese dry tofu with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface in their core added to hot pot dishes

2.D)Frozen tofu • Thousand layer tofu: By freezing tofu, the large ice

crystals that develop within the tofu result in the formation of large cavities that appear to be layered.

• The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made from Asian soft tofu. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.

• Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce

• A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups in which the toppings are freeze-dried and stored in sealed pouches.

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