WHEN ORDERING SMOKED TOFU AGROPROD, THE PRICE IN THE CHECK MAY VARY WITHIN 15% DEPENDING ON THE WEIGHT OF THE PRODUCT
Tofu Agroprod is made from Ukrainian soybeans, which have a certificate confirming the absence of GMOs (and this despite the fact that over 60% of soybeans grown in the world are genetically modified).
Tofu has the consistency of soft cheese, almost odorless, delicate taste, creamy color. Refers to light food. It is made from soy milk by precipitating protein from it, followed by pressing.
Tofu is one of the most versatile and economical protein foods around. Differs in a high content of complete vegetable protein (about 90%), comparable in its amino acid composition and biological value with the protein of beef. In the East, tofu is called "boneless meat". It is low in fat and carbohydrates and is easily absorbed by the body, an ideal protein product for people with a weak stomach.
In recipes, tofu plays the role of a sponge and has an amazing ability to absorb any flavoring substances, combining perfectly with them. Place it in a bowl of allspice sauce and the tofu tastes like pepper. Combine it with cocoa and sweetener and tofu makes the perfect filling for filling a cake with chocolate cream. Chunks of tofu can be added to any casserole or soup.
Attention: Any leftover unused tofu should be rinsed and filled with fresh water. To maintain the freshness of the product, the water should be changed daily. Thus, you can store tofu for a week at temperatures from +2 to +6 C °.
Ingredients: thermally processed soybeans, water, salt, calcium chloride.
Nutritional value of 100 g of product: proteins - 9%, fats - 5%, carbohydrates - 7%
Energy value of 100 g of product: 109 kcal.
Storage conditions: store at temperatures from 0 C to 6 C at a relative humidity of no more than 85%
Manufacturer: "Agroprod", Kiev region, Kiev-Svyatoshinsky district, village Chabany.
NPJSC "Agroprod" soybean factory was founded in 1997. The factory produces 16 types of soy products (fermented milk, soy textures, soy flour, soybean oil, protein-soy concentrate (BSK) and others).
The soy factory of NPJSC "Agroprod" does not use genetically modified soybeans and chemical additives in food production, which is confirmed by sanitary and hygienic conclusions and tests of raw materials for the content of genetically modified organisms in accordance with the requirements of the UkrSEPRO certification system.
Pickled tofu. Add 3% vinegar (100 g), black peppercorns (0.01 g), sugar, salt (to taste) to water (150 g), bring to a boil, add bay leaves (1-2 pcs.), Cloves or cinnamon, and pour the prepared marinade over the tofu cheese (1 kg) diced (1x1 cm). Keep in the refrigerator for 8-12 hours. Use for salads, side dishes, fillings. Tofu should only be marinated in glass, steel (stainless steel) or enamel dishes.
Potato salad with tofu. 300 g potatoes, 200 g tofu, 200 g pickles (pickled), 100 g green onions, 200 g mayonnaise (preferably soy). Boiled potatoes, tofu, cucumbers, cut into small cubes, chop green onions. Mix everything thoroughly and season with mayonnaise.
Tofu omelet. 4 eggs, 250 g soy or cow's milk, 250 g tofu and seasonings to taste. Beat milk and eggs thoroughly together with seasonings and salt. Cut the tofu into small slices, fry in vegetable (soybean) oil. Pour over the omelet mass over slightly toasted tofu. Bake for 5-7 minutes. in a hot oven or fry in a skillet over low heat.
Tofu cheesecakes. For 1 kg of tofu add 3-4 eggs, 3-4 tbsp. tablespoons of flour, salt, sugar to taste. Mix everything thoroughly, form syrniki, dip them in flour and fry over low heat.
Dumplings with tofu. 500 g tofu, 100 g flour, 1 egg, 1.5 tablespoons of sugar, salt, butter. Add egg, flour, sugar, salt to chopped tofu and mix everything thoroughly. Dilute with soy milk if necessary. Roll up a 3 cm roller from the prepared dough, cut the dumplings and cook them in boiling water for 4-5 minutes. Serve with soy mayonnaise.
Lazy dumplings with tofu. 5 potatoes, 150 g tofu, 2 eggs, 2 tablespoons of butter. 2 tablespoons of sugar, ¾ cups of crackers, salt. Grind butter with sugar, add beaten eggs, minced tofu, grated raw potatoes, crackers. Mix everything, form dumplings and cook in salted water until they rise to the surface. Bread the finished dumplings in breadcrumbs and fry.
Tofu grandma with potatoes. 300 g of tofu, 1 kg of potatoes, 100 g of sour cream, 1 head of onion, 1 tablespoon of butter, 2 cloves of garlic, pepper, salt. Pass raw potatoes, tofu and onions through a meat grinder several times, season with salt, pepper, mix well. Place on a greased baking sheet and bake in the oven. Pour sour cream mixed in a mixer with crushed garlic over the hot grandmother.
Fried tofu. Cut the tofu into slices, sprinkle with Mivina seasoning, let stand for a while. Make a batter with eggs and flour, Mivina seasoning. Then soak these pieces in batter and fry in soybean oil. Shift the finished product with slices of butter (to taste).
Tofu stewed with onions in mayonnaise. 600 g of tofu, 600 g of onion, 3 tablespoons of margarine, 200 g of mayonnaise, dill, pepper, salt. Finely chop the onion and tofu, fry until golden brown, season with salt, pepper, add mayonnaise and simmer for 5-10 minutes. Sprinkle with dill before serving.
Vegetable soup with tofu. Boil and strain the broth. Dip green peas, diced potatoes into boiling broth, bring to a boil, add sautéed onions, carrots. Cut the tofu into cubes, fry in vegetable (soybean) oil and add to the soup 5-10 minutes until tender. Season with salt and cook over low heat until tender. Sprinkle with finely chopped herbs before serving.
Zrazy with tofu. Minced meat - 500 g, tofu - 150 g, onion - 150 g, oil - 100 g, salt, pepper, herbs (dill). Cut the tofu into small cubes, fry in vegetable (soybean) oil along with onions and spices until golden brown ... Form cakes from the finished minced meat, put tofu in the middle of each, roll up the balls. Fry in vegetable (soybean) oil. Serve with herbs.
Tofu pasta. 400 g pasta, 100 g tofu, 50 g butter, 75 g onions, salt to taste. Boil the pasta. Rinse with cold water. Melt butter in a frying pan, add pasta, add finely chopped onions, chopped tofu, simmer everything over low heat until the onions are browned. Serve hot.
Fried potatoes with tofu. 300 g potatoes, 100 g tofu, 1 clove of garlic, 4 tablespoons of soybean oil, pepper, salt. Cut the potatoes into strips and fry until they are half done. Add the diced tofu and fry. 1-2 minutes before being ready, add salt and pepper, add finely chopped garlic and mix.
Fish stuffed with tofu. 200 g of tofu, 1 fish (pike or pike perch) weighing about 700 g, 80 g of soy milk, 200 g of onion, 40 g of margarine, ½ egg, 4-5 large cloves of garlic, 1 teaspoon of salt, vegetables, herbs to decorate the dish ... Peel the fish, gut, cut off the head and rinse the carcass. Clean the head of the fish and leave. From the inside of the carcass, cut the rib bones and separate them together with the spinal bone, preserving the integrity of the fish skin. Cut off the flesh, leaving a layer 0.5-1 cm thick on the skin. Cut off the fleshot is used for cooking minced meat. Fish pulp, sautéed onion, garlic, tofu mince, add softened margarine, egg, salt and mix well. Fill the carcass with minced meat, shape it into a whole fish and simmer for 15-20 minutes in a saucepan. Add spices 5 minutes before readiness: bay leaf, allspice, cilantro.
Stuffed tofu. 1 kg of tofu, 100 g of flour, 200 g of soybean oil, 200 g of minced meat, 200 g of fresh mushrooms, 3 tomatoes, 2 onions, ½ egg, 100 g of Mivina spice, bay leaf, peas, black pepper, salt and sugar to taste. Cut the tofu into matchbox-sized cubes. Grate with "Mivina", roll in flour and fry in oil. Allow to cool. Prepare the filling: combine minced meat with fried mushrooms and onions, twisted in a meat grinder and fried, season with salt, pepper, add an egg. Mix well. Make cuts on the sides of the tofu cubes and fill them with the filling. Stew the stuffed tofu in fried onion sauce, tomato, add salt and sugar to taste, bay leaf, peppercorns. Serve warm.
Tofu in tomato sauce. 500 g tofu, 300 g tomato sauce, 300 g soybean oil, 3 onions, 5 large carrots, bay leaf, peppercorns, salt and sugar to taste. Pour boiling water over the tofu, drain the water after a while. Pour brine with tofu (1 tablespoon per 1 liter of water) and leave in a cool place for a day. Then discard the tofu in a colander. Cut into cubes, dry, fry in oil. Fry the onions in oil until golden brown. Fry the finely grated carrots separately. Mix prepared vegetables, add tomato sauce. Pepper peas, bay leaves, salt and sugar. Saute, add a little water, quench. Pour the mixture over the prepared tofu. Quench for 5-10 minutes. Serve warm.
Greek salad". 200 g tofu, 200 g fresh cucumbers, 200 g tomato, 100 g bell pepper, 150 g olives. Cut the tofu into cubes and pour over the brine. Keep in the refrigerator for 6-8 hours. Dice vegetables, add tofu, olives, sprinkle with Greek salad dressing. Season with soybean oil.
Fruit salad "Exotic". 200 g tofu, 200 g kiwi, 1 banana, 1 orange, 1 can of canned pineapples. Cut the tofu into cubes, pour over the sugar syrup, keep in the refrigerator for 6 hours. Cut kiwi, banana, orange, pineapple pieces into cubes, add tofu, season with sour cream or whipped cream, add vanillin, mix well.
Tofu kebab. 1 kg of tofu, 1 liter of soybean oil, 100 g of soy mayonnaise, 3 tomatoes, 3 onions, 3 carrots, salt, sugar, vinegar to taste, bay leaf. Cut the tofu into large cubes, pickle (water, 3% vinegar, sugar, salt to taste, bring to a boil, add bay leaf). In the marinade, keep in the refrigerator for 8-10 hours. Drain the marinade, dry the tofu and deep-fry it. Put the fried tofu pieces on skewers, alternating with tomatoes, onions (cut into rings), you can add pieces of boiled carrots. Fold the "shashlik" into a pot, pour boiling water over it, add 100 g of soybean oil, soy mayonnaise. Stew for 20 minutes.