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Health food of the month - TofuJune 2011ÂThere is a growing number of tofu products in the shops today but the food is still fairly new here. Its popularity is because it can be used as a useful substitute for meat in vegetarian diets or for people who want to reduce the amount of meat they eat, and also because it contains a low amount of calories and very little fat but quite a lot of iron. Some tofu can also be high in calcium and magnesium. This specialised food comes from the far east where it has been used in a variety of dishes for centuries. Basically tofu is a bean curd, a food made by coagulating (curdling) soy milk. Usually the soy milk is treated with either salts or acids to form the curd.
Tofu really doesn’t taste much of anything, which is one of the keys to its success as it can be used in the largest range of dishes, both savoury and sweet. One of its real advantages is that it can be eaten raw, it can be stewed, stir-fried, used in soup, cooked in sauce or even stuffed! Tofu can be a useful addition to modern cuisine and something that is now available in most supermarkets.
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There are two main types of tofu, soft silken tofu, when the soy milk is curdled directly in the packaging, and standard firm tofu when the soy curd is cut and strained of excess liquid using a cheese cloth or muslin and then lightly pressed to produce a soft white block.
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