*  The high quality protein from Soy is a complete protein.


*    Soy has all eight essential amino acids.


*    Good source of B Vitamins.


*    Good source of Iron.


*    Low fat and NO Cholesterol.


*    Tofu is easy to digest.


*    Good source of Calicum and Minerals.


*    Good source of Fiber.


*     Rich in isoflavones.




     Tofu, also known as soybean curd, is a soft, cheese-like food made by curdling fresh hot soymilk with a coagulant.  Traditionally, the curdling agent used to make Tofu is nigari, a compound found in natural ocean water, or calicum sulfate, a naturally occurring mineral.  Curds also can be produced by acidic foods like lemon juice or vinegar.  The curds then are generally pressed into a solid block.

     Tofu generally can be purchased in two forms:  in asceptic brick packages or water packed.  Unless it is asceptically packaged, Tofu must be kept refrigerated.

     Firm Tofu is dense and solid and holds up well in stir fry dishes, soups, or on the grill---anywhere that you want the Tofu to maintain its shape.  Firm Tofu also is higher in protein, fat and calicum than other forms of Tofu.

     Soft Tofu is a good choice for recipes that call for blended Tofu, or in Oriental Soups.

     Silken Tofu is made by a slightly different process that results in a creamy, custard-like product.  Silken Tofu works well in pureed or blended dishes.

     In recipes, Tofu acts like a sponge and has the miraculous ability to soak up any flavor that is added to it.





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