You searched tofu on Google? Here’s a summary of the most frequently asked questions on your search engine and their answers. How is tofu made? Is it good for health? Can it be frozen? What is soft tofu?
There are so many tofu recipes even though the General Tao tofu remains a tasty classic! Here are the answers to the 10 most asked questions on the web.
It’s made from fresh or dried soybeans. It’s actually so simple to make that you could do it at home! The beans are soaked, boiled and the liquid, called the curd, is then collected. Calcium or magnesium is usually added to the curd to make it firm.
The process is similar to that of cottage cheese, which is made from cow milk instead. Tofu is, in a way, cheese from soy milk. To get blocks, the curd is pressed to remove excess liquid, which is necessary for firmness. The more liquid is removed, the firmer the tofu will be.
Since it is made from soybeans, tofu is an excellent source of low-fat protein. It’s an interesting vegan option if you want to reduce your meat consumption.
For 100 g of firm plain tofu, there is 15 to 18 g of protein. By comparison, 240 g (8 ounces) of firm tofu has the same protein value of 75 g (2 ounces) of steak or even 90 g (3 ounces) of ground beef.
This plant-based protein also has an interesting amount of calcium: ½ a cup of extra-firm tofu is the equivalent of a cup of cow’s milk in calcium. Plus, it doesn’t contain many calories.
While regular tofu is made from complete and intact soybean seeds, sprouted tofu is made from germinated soybean seeds.
The difference: the seeds germinate for about 3 days, which leaves time for a tiny sprout to grow. The preparation process remains however the same.
According to some experts, sprouted tofu has additional health benefits compared to regular tofu, including a better digestion and an increase in nutrient absorption. Sprouted tofu also has more calcium, but it is more caloric than the “normal” tofu.
Soft tofu has a fine and smooth texture similar to gelatine and can be plain or flavoured. It is of course used differently than firm or extra-firm tofu. The plain soft tofu is often used in dips, dressing, sauce, smoothies, frosting, puddings, or any creamy preparations. The flavoured versions are eaten like a dessert.
Yes! But there are a few tips to know before putting it in the freezer. The main advantage to freezing it is that once it’s thawed out it becomes spongy and absorbs marinades wonderfully. For this result, you’ll need to use firm or extra-firm tofu since other softer varieties are too delicate and won’t react the same way.
However, before you freeze your block, remove all the water you can. To do this, you can wrap it in a clean dish cloth and place 1 or 2 plates on top of it for about 10 to 15 minutes. Then, using a plastic wrap or a vacuum-sealed packaging, place it in your freezer. It can be stored 6 months this way.
First off, what is lacto-fermentation? Many people probably think of beer or wine when they hear the term fermentation. Indeed, some yeasts are used to convert the sugars of grape juice or cereals into alcohol. Lacto-fermentation is a similar process using other bacteria.
The “lacto” part of the term refers to a specific type called lactobacillus. These bacteria use lactose or other sugars and convert them into lactic acid.
besides the preservation advantage, lacto-fermentation also increases or preserves levels of vitamins and enzymes and helps digest fermented food?
This is particularly the process used for the preparation of kimchi and sauerkraut. The lactic acid inhibits harmful bacteria growth and therefore extends the shelf life of food.
Fermented tofu, also called sufu, furu or stinky tofu, is in short tofu that has been lacto-fermented. It has a strong taste, and its texture is similar that of cheese, with its creamy and easy to spread consistency.
Boiling your plant-based protein will make it lose its spongy texture (which annoys many people) and enhance its flavour. Boil it before adding it to your sauce and finally frying it in a little oil.
Yes, tofu can be eaten raw. For example, you can eat soft tofu in a dip or in smoothies without cooking it beforehand. Firm tofu can also be eaten raw when crumbled and seasoned. Use it as a filling for salads and sandwiches.
Read the article Everything You Need to Know About Soy to know more about beans and edamames! Plus, BPT answers your question… Soy doesn’t make you constipated!
A fiber-rich diet, combined with proper hydration, contributes to better regulated intestinal transit. Since soy has many shapes in our food industry, its fiber content is extremely variable. However, soybeans and edamames are rich in fiber. Constipation is more often caused by dehydration, lack of exercise, and low fiber intake.
A fiber excess in your diet can also cause constipation. However, it’s a very high level of consumption that is rarely reached in a “regular” diet. Therefore, eating tofu, or any other soy-based food, should not make you constipated.
There is no reliable source of information that asserts that tofu can melt. When cooked, firm tofu remains intact and keeps its shape, unless you crumble it to make vegan ground beef, for example. However, soft tofu can give the impression of melting because of its gelatine-like texture that contains more water than pressed tofu.
You will find many ways to use tofu in this article: The 5 Best Tips for Tofu Recipes!
No more excuses to leave out this plant-based protein! Tofu is healthy and tasty!
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