What the heck IS Tofu? (the Japanese “Romaji” spelling), also called doufu (the Chinese “Pinyin” spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks.
The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called “tofu” in Asian or vegetarian dishes.
Unless one purchases it in sterilized containers, tofu does require some choosing when purchasing and some care while storing:
Tofu can easily be spoiled if not refrigerated properly during transportation; any trace of sour odour or taste is a tell-tale sign of staleness or spoilage.
Once purchased, unpackaged tofu should be kept in the refrigerator. The water in which the tofu is kept should be changed on a daily basis and the tofu should be consumed or cooked within several days. Tofu in sealed packages can be kept from one to several weeks in the refrigerator. Tofu packaged in aseptic Tetra Brik containers have a shelf life of one year if unopened.
Nutrition and health information
Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol (a risk factor for heart disease). Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance) and magnesium (especially important for athletes).
Protein
Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft “silken” tofu with about 2% and 1% fat respectively as a percentage of weight.3
If you liked my post, feel free to subscribe to my rss feeds
BlogoSquare