We, the rest of the world is just realizing what the Chinese have known for centuries, that soybean is a gift from God. It is one of the healthiest substances known to man and can provide a complete food package. Just as cheese is derived from milk, tofu is derived from soybean milk... This milk is the best milk food in terms of nutrition, even if compared to a mother’s milk. Tofu was first made in China, almost 2500 years ago and legend has it that its discovery was an accident.
So how is tofu made from soymilk? Just as milk needs to be curdled to make cheese or cottage cheese, soymilk is also separated into whey and curds, by adding sea salts or calcium sulfate. In some areas of China and even Japan, it is separated by adding Nigari. Tofu is made from these soy curds. Even today, this delicately flavored food is a regular diet in many Asian countries, made fresh everyday and sold in big and small shops. Tofu is so natural to East Asian diet that most of the people eating it daily do not even realize the goodness of what they are eating.
Studies have shown that with the same water content, tofu boasts of the least calories (52, as compared to 59 in dairy milk), highest protein content, (4.4grams, as against 2.9 grams in dairy milk and actually only 1.4 in breast milk), least fat (only 2.5 grams as against 3.3grams in dairy milk). It also has the highest iron content, 1.5 grams, whereas dairy milk has 0.1 and breast milk has 0.2 grams. In this study, soymilk is even better than breast milk, which is supposed to be the healthiest food intake for a newborn.
As far as taste is concerned, tofu tastes like raw cottage cheese, a little better than a potato. In fact a perfect analogy for a Westerner is just that. Its taste is a rich, creamy cottage cheese flavor. Since it is used in a very wide range of dishes in South Eastern Asia, it comes in different textures. Traditional Chinese tofu can be used in soups or as a side dish too. The silken or softer, creamier variety, is difficult to fry or cook, so it is best used in soups and desserts only. The two types have different shelf life, at least in western countries because they are treated and packed differently. The silken Tofu available in the US usually comes from Japan, is pasteurized and treated, so it has a longer shelf life. It is best used in Eastern soups. Hard or firm tofu is usually not very long lasting, even under refrigeration, and tends to get destroyed like a dairy product. But this kind is easier to grill, stir-fry or cook into dishes. Firm tofu also is higher in protein, fat and calcium than other forms of tofu.
In reality, Tofu’s real magic lies in its ability to soak up flavors. It can be crumbled in a dish of chili sauce and it starts tasting the same. Blended with a sweetener and any dessert flavor, it makes an excellent filling for pies. Stir-fried with greens and oyster sauce it becomes a delectable side dish with a plateful of noodles or rice. Its nutrition levels add to the dish while preserving the fat, calorie and carbohydrate content to the lowest minimum according to the mass and weight of the dish.
In fact, with his high nutrition content, it is best for elderly people and as a first protein food for infants. It can be used as a part of many dishes or as a complete dish in itself. Cubed, tossed in a few drops of olive oil and sprinkled with curry powder it makes a great snack. It can be mashed and mixed with finely chopped garlic and onions to make a tasty and healthy sandwich spread. Silken tofu can be blended with dried onion powder or garlic flakes for a dip. It ca also be stirred with sour cream to prepare a great baked potato topping, low in fat and better in flavor than cream. In fact any dessert or dish that uses heavy cream can be made with silken tofu to better and much healthier results. So here is a magical way of reducing calories and fat and still indulge your sweet tooth.
Another very tasty dish is Tofu satays. The firm tofu cubes can be drizzled with oil and quickly sealed on a hot skillet. Sprinkled with some soy sauce, salt and sesame seeds they make an excellent accompaniment. Firm tofu can also be tossed with a whole lot of salad greens, garlic, lettuce, cubed tomatoes, bean sprout, diced cucumbers and julienne of carrots, to name a few. Your choice of salad dressing completes the picture.
The virtues of Tofu cannot be reiterated enough. Everyday research is being carried out to prove more and more of its nutritional properties. It is undoubtedly one of the best foods available to man, and does not hurt veggie sensibilities either!!!!!
So how is tofu made from soymilk? Just as milk needs to be curdled to make cheese or cottage cheese, soymilk is also separated into whey and curds, by adding sea salts or calcium sulfate. In some areas of China and even Japan, it is separated by adding Nigari. Tofu is made from these soy curds. Even today, this delicately flavored food is a regular diet in many Asian countries, made fresh everyday and sold in big and small shops. Tofu is so natural to East Asian diet that most of the people eating it daily do not even realize the goodness of what they are eating.
Studies have shown that with the same water content, tofu boasts of the least calories (52, as compared to 59 in dairy milk), highest protein content, (4.4grams, as against 2.9 grams in dairy milk and actually only 1.4 in breast milk), least fat (only 2.5 grams as against 3.3grams in dairy milk). It also has the highest iron content, 1.5 grams, whereas dairy milk has 0.1 and breast milk has 0.2 grams. In this study, soymilk is even better than breast milk, which is supposed to be the healthiest food intake for a newborn.
As far as taste is concerned, tofu tastes like raw cottage cheese, a little better than a potato. In fact a perfect analogy for a Westerner is just that. Its taste is a rich, creamy cottage cheese flavor. Since it is used in a very wide range of dishes in South Eastern Asia, it comes in different textures. Traditional Chinese tofu can be used in soups or as a side dish too. The silken or softer, creamier variety, is difficult to fry or cook, so it is best used in soups and desserts only. The two types have different shelf life, at least in western countries because they are treated and packed differently. The silken Tofu available in the US usually comes from Japan, is pasteurized and treated, so it has a longer shelf life. It is best used in Eastern soups. Hard or firm tofu is usually not very long lasting, even under refrigeration, and tends to get destroyed like a dairy product. But this kind is easier to grill, stir-fry or cook into dishes. Firm tofu also is higher in protein, fat and calcium than other forms of tofu.
In reality, Tofu’s real magic lies in its ability to soak up flavors. It can be crumbled in a dish of chili sauce and it starts tasting the same. Blended with a sweetener and any dessert flavor, it makes an excellent filling for pies. Stir-fried with greens and oyster sauce it becomes a delectable side dish with a plateful of noodles or rice. Its nutrition levels add to the dish while preserving the fat, calorie and carbohydrate content to the lowest minimum according to the mass and weight of the dish.
In fact, with his high nutrition content, it is best for elderly people and as a first protein food for infants. It can be used as a part of many dishes or as a complete dish in itself. Cubed, tossed in a few drops of olive oil and sprinkled with curry powder it makes a great snack. It can be mashed and mixed with finely chopped garlic and onions to make a tasty and healthy sandwich spread. Silken tofu can be blended with dried onion powder or garlic flakes for a dip. It ca also be stirred with sour cream to prepare a great baked potato topping, low in fat and better in flavor than cream. In fact any dessert or dish that uses heavy cream can be made with silken tofu to better and much healthier results. So here is a magical way of reducing calories and fat and still indulge your sweet tooth.
Another very tasty dish is Tofu satays. The firm tofu cubes can be drizzled with oil and quickly sealed on a hot skillet. Sprinkled with some soy sauce, salt and sesame seeds they make an excellent accompaniment. Firm tofu can also be tossed with a whole lot of salad greens, garlic, lettuce, cubed tomatoes, bean sprout, diced cucumbers and julienne of carrots, to name a few. Your choice of salad dressing completes the picture.
The virtues of Tofu cannot be reiterated enough. Everyday research is being carried out to prove more and more of its nutritional properties. It is undoubtedly one of the best foods available to man, and does not hurt veggie sensibilities either!!!!!
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