Tofu

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Tofu

Tofu (pronounced /ˈtoʊfuː/), also known as bean curd, is a food product made by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness. It is a traditional component of East Asian and Southeast Asian cuisines.

Etymology

The term "tofu" comes from the Japanese "tōfu", borrowed from the original Chinese equivalent (豆腐 dòufu) which literally means "bean" (豆) and "curdled" or "fermented" (腐).

Production

Tofu is made by coagulating soy milk and pressing the curds into blocks. The process is similar to the production of cheese from milk. The coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu.

Nutritional Value

Tofu is a good source of protein, and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.

Culinary Uses

Tofu can be used in a variety of dishes, including stir fry, soup, salad, and dessert. It can be seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well.

Health Benefits

Tofu is low in calories but high in protein and fat. It also contains many important vitamins and minerals. Some research suggests that tofu can decrease the risk of heart disease and may also reduce the risk of certain types of cancer.

See Also

External links

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