Tofu
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
- Medical encyclopedia article on Tofu
- Wikipedia's article - Tofu
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski