Tofu, sometimes referred to as seed rennet or soy polenta, is a plant product rich in nutrients, very widespread in almost the far east and ideal to be served during the hot season. For several years now, it has also been introduced in the diet of western countries, which appreciate its neutral taste and pleasing to the palate. It is obtained from the curd of soy milk and is a good alternative to dairy products or foods of animal origin. It is cholesterol-free and low in calories, it also contains lecithin, useful for fighting bad cholesterol, vegetable proteins and minerals such as potassium, iron, phosphorus and calcium. The taste is vaguely reminiscent of fresh cheese, without containing the fats typical of animal products. You can find the nigari, or magnesium chloride, in health food stores.
Preparation tofu - Pour the magnesium chloride in half a glass of water and stir until dissolving, using a teaspoon. Put the milk in a large pot and place it on the flame. Bring to a temperature of 90 ° C, checking it with a thermometer. Once the temperature has been reached, pour the dissolved chloride into the milk and stir. Turn off the heat and cover the pan with a lid. Let stand for 10 minutes so as to curdle the milk. Once the necessary time has passed, some flakes have formed. Using a ramina, pick up the solid part and slide it into a tightly woven sieve. Press the tofu into the strainer with a spoon, so as to drip as much liquid as possible. Transfer the tofu into a fuscella, put on a saucer, and keep pressing. Let it drain for 40 minutes. As soon as the tofu is firm and compact, remove it from the container.
Gasket - you can flavor tofu with a mix of soy sauce and balsamic vinegar and accompany it with a bowl of rice.