Tofu seems to be loved by many, but feared by many more, in North America. I understand the texture can be sketchy for tofu newbies but if attempted that is so easy to get past. If you ever travel to Asia, the texture of tofu should be the least of your texture worries! Tofu is like a sponge. This is a great, and a not so great thing. It absorbs much of the fat in the pan if you are frying it, so it is good to stay light on the oils. The great thing about its spongy quality is that you can make it taste like whatever your heart desires. From spicy to sweet and sour, it sucks it up like sponge bob square pants in a bathtub full of water.
Tofu – AKA, Soybean curd has been considered a perfect food. Tofu is full of protein, calcium, vitamin E, and it’s low in saturated fat.
Tofu is created by crushing cooked soy beans until a milky liquid is produced. It is then solidified using the coagulant calcium sulphate. You end up with an awesome and healthy, almost tasteless block. Some tofu’s and mildly flavoured and some are bought in a marinade. Those examples are not to tasteless and can actually be very tasty as is. Different tofu’s are used in different types of dishes. Silken tofu or silk filtered tofu, is the softest variety, and it is usually used in desserts like vegan ice cream and cheesecakes, and it’s also a great supplement in shakes and smoothies. There are different levels of firm tofu. I personally feel the firmer the better because it hold together nicely. Firm tofu is used in more savoury dishes like stir-fries. It can be BBQ’d on a kabob with other veggies, or by itself. It can even be pickled I have heard, but I have not personally tried it that way.
Studies have shown that soy bean products play a role in preventing different types of cancer, primarily breast cancer. It also can help prevent osteoporosis and symptoms related to menopause. Tofu is also very easy for your body to digest.
Tofu is kept refrigerated before and after opening. Once taken from its package, it is supposed to be stored in a container with cold water to cover it over. The water should be replaced daily and the tofu should be lightly rinsed. Try to use it within four or five days.
The tofu monster is not actually a monster at all. Tofu is a friend of mine and he’d love to be yours as well. Give him a shot. You may be surprised.
-Mr. SoVeg, CEO of SoVeg.com
