We’ve been hearing about tofu and soy beans quite a bit over the last few years. We hear terms such as fermented, soft or firm associated with it. You find tiny cubes of it floating in Japanese Miso soup, larger cubes in stir fries, even desserts and burgers are made from it! So, what is tofu?
Tofu, an Asian staple for hundreds of years, is made by curdling soymilk so that the soymilk proteins become coagulated. This is the reason it is also known as bean curd. The resulting soy curds are then pressed into blocks. Many brands available are made from organic or non-GMO soybeans, and are very comparable in price to the conventionally produced tofu. Check the packaging.
Because tofu is a very good vegetable protein source, it has become a widely used ingredient in many vegetarian and vegan dishes. It is a versatile ingredient as it absorbs the flavours of the marinades and seasonings used, it can be blended or formed into different shapes. The soft variety, also known as silken tofu, is great for sauces and making desserts, while the extra firm is used for grilling or pan frying.
Tofu is also a good source of iron, calcium, is low in calories and is cholesterol-free (Tofu Nutritional Value Information, 2016).
Tofu is a very affordable, nutritious and versatile ingredient. I don’t buy tofu very often but I thought I would give it a try today.
Tofu. (2001-2016). Retrieved from The World’s Healthiest Foods: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=111
Tofu Nutritional Value Information. (2016). Retrieved from About Food: http://vegetarian.about.com/od/healthnutrition/p/tofunutrition.htm