Tuesday, February 8, 2011

What To Do With Tofu

Tofu, one of the most versatile protein foods, has been a staple in parts of Asia for over 2,000 years.  And tofu has been puzzling the Westerners for about 30 years now!  It's no wonder.  More of a texture than a taste, tofu is like a chameleon.  It takes on the taste of whatever is added to it.  So the clue is in knowing what to add, and how to cook tofu.

Also called bean curd, tofu is made by curdling the mild white "milk" of the soya bean.

The wonders of tofu

Tofu is high in protein, low in calories, fats, and carbohydrates, and contains no cholesterol - it's almost a perfect food.  And to top it all, recent medical news shows that soya protein can help prevent heart disease, breast cancer, and prostate cancer, as well as ease menopause symptoms and help in diabetes and digestive disorders.

Whether you want to substitute tofu for the taste and effect of meat or dairy, are lactose intolerant, or want to add soya to your diet because of health benefits, here are some pointers for using tofu:
  • Always rinse tofu before using, and keep any remaining pieces covered and sealed in pure water in the fridge.
  • To minimize any gas-producing qualities, always cook tofu before eating it, and cook it with a dash of lemon juice.
  • Generally, firm tofu is used for slicing and dicing.  Soft tofu is for blending, and used to make sauces and puddings.
  • Taking on the flavour of whatever it is prepared with, tofu is a versatile, as well as healthy, cooking ingredient. 

Source from K.I.S.S. Guide to Yoga by Shakta Kaur Khalsa