Tofu-Health Benefits This innocent looking block of bean curd, is one of the most remarkable foods in the world thats amazingly versatile.It can be used in main courses, breads, soups, salads, dressings, dips and even desserts.Tofu blends and mixes easily with various types of herbs and spices.It is used to make Mexican, Mediterranean and Middle Eastern dishes.
Tofu increases the protein of any dish to which it is added.It contains as much usable protein as the same weight of chicken and has all the essential amino acids found in animal proteins.But it contains no cholesterol and is extremely low in saturated fats, and has the lowest ratio of calorie.It is also low in sodium and high in calcium, and ideal for those who need to follow a dairy, red meat and egg-free diet. When buying tofu make sure it is fresh, smooth and egg shell white.Stored correctly, it can keep up tp 7 days in the fridge.Immerse it in cold water in an airtight container and change the water every day.Silken tofu is used for crumbling and blending into sauces, spreads or baked dishes.The firmer tofu is used in cubed and sliced forms, in stir-fired, braised, steamed and long-cooked dishes.If you wish for firm chewy texture, almost like meat, you need to freeze the tofu until hard and then thaw it.The colour deepens to a creamy beige and excess water can be squeezed out like a sponge. Tofu Recipes:
1.Shakiri Nabe(tofu portioned in a pot-Japanese Style): Ingredients: 1 large radish(peeled and roughly chopped), 1 large carrot(peeled, half cut into thin round slices, the balance roughly chopped), 200g sliced button mushrooms and 5-6 dry black Chinese mushrooms(soaked in hot water for 10 min, stems discarded and thinly sliced), 1/2 Chinese cabbage(roughly shredded or 1 small ordinary cabbage), 100g peas, 200g soya bean curd(tofu) cut into cubes, 2 tsp salt or to taste, 3 cups water more or less. Method: In a ceramic pot which you could take to the table or any other pot, place carrots and radish, sprinkle with 1 tsp salt.Pour 3 cups water or more so that it covers the vegetables and bring to a boil.Remove any scum that rises to the top, boil steadily for 10 minutes, lower heat and simmer for another 10 minutes until the vegetables are tender.Add Chinese or ordinary cabbage and the mushroom slices and peas, sprinkle with remaining salt and cook for another 10-15 minutes or until the cabbage is tender.Place tofu in a heat-proof bowl, cover and place in the middle of the pot of vegetables and mushrooms.Cover pot and steam for 5-7 minutes.Place the pot with the bowl of tofu inside it on the dining table, and serve the sauce and relishes along with boiled rice.Alternatively, once the cabbage is tender, stir well, add tofu cubes and simmer for another 5-8 minutes.Pour into a suitable dish and serve. ********************************************* Three items to be served with Shikiri Nabe in small bowls. Momoji Oroshi:
1 large onion finely minced, 1 tbsp white sesame seeds dry roasted and crushed.Mix onions and sesame, and season with salt and pepper. Lemon Joyu:
1/4 cup white vinegar, 1/4 cup lime or lemon juice mixed with 2/3 cup light soya sauce and a dash of ajinomoto. Momoji Oroshi:
1 small finely grated radish, 2 dry red chillies lightly roasted and roughly ground.Mix radish with chilli and season with salt. ********************************************* Next |
