What is Tofu? Benefits of Tofu,recipes,instructions, ingredients

Recipe Detail

Save

Discuss

Name: What is Tofu? Benefits of Tofu

Category: Ingredients Info

Author: HS

Date: 2/10/2008 4:20:00 PM

Rating:

( 2.0 ) by 6 users

Ingredients:

Tofu or bean curd (the literal translation.)

Instructions:

Tofu or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks.

Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially. The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu.

There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

It is an important source of proteins in the vegetarian diet.

Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol. 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).
beans.

Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol.

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.

In 1995, a report from the University of Kentucky, financed by The Solae Company St. Louis, Missouri (the PTI division of DuPont), concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (bad cholesterol) and triglyceride concentrations.

However, High Density Lipoprotein HDL (good cholesterol) did not increase.

Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels,

One serving, (1 cup or 240 mL) of soy milk, for instance, contains 6 or 7 grams of soy protein.

With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their .

Email this Recipe to your friend now

Some other Recipes and Links you may be interested in: