Tofu
Tofu or bean curd is made from soya beans and has been used in Oriental cuisine for two thousand years. It is the smooth white curd you see in soups, stirfys and casseroles and is now readily available in supermarkets and health food stores.
It is known to have a number of health benefits including:
• Contains isoflavones (natural estrogens) which have many health benefits.
• low in saturated fats.
• Versatile to use, it takes of the flavour of surrounding foods, either sweet or savory.
• High in nutrition.
• High in dietary fiber.
• High in protein.
• Prevents and fights:
• 1) Cancer
• 2) Heart disease
• 3) Osteoporosis
• 4) Menopausal systems
• 5) High Cholesterol
"Scientific research has discovered that adding two ounces of soy to your daily diet can help fight breast and prostate cancer, battle coronary artery disease, ease menopause symptoms, lower your cholesterol, and give a boost to your immune system"- Dr. Earl Mindell (Soy Miracle, Fireside, New York, 1995)
Ever wondered how Tofu is made, here is the process;
Tofu Recipe:
13½ oz (370g) soyabeans, washed and soaked
1½ to 1¾ teaspoons of Nigari (magnesium chloride)
OR
Calcium sulphate (0.5to 1% volume of soyamilk)
Method:
The beans are soaked in water, then ground into a pulp, then heated until cooked and strained through gauge to produce soya milk that you will be familiar with in the stores. A coagulant, nigari or calcium sulphate is added. This makes the milk curdle and curds form which becomes the Tofu.
When buying Tofu ensure it is fresh and it must be creamy and white and has little or no odour.
How to store:
Refrigerate:
It is best to store bought tofu in the fridge in a glass container, preferably with enough room in the container to cover the tofu in the dish with fresh water. Remove it from the packet and add fresh water to cover. It will keep this way for a week.
Tip: Tofu will take on flavors from other foods etc so ensure the container is airtight.
Freezer:
It is possible to freeze Tofu and it will keep indefinitely this way.
The freezing process will change the texture of the Tofu by making it chewy and meat like. The Japanese call this ‘koyadofu’.
Tip: To use Tofu from frozen it needs to completely thawed, then squeeze out any excess liquid and use the tofu by crumbling or in cut into cubes.
It is best used after freezing in the following ways;
• Soups
• Stews
• Casseroles
Handle tofu with care:
Tip: Tofu is fragile when it is time to use the tofu, try inverting the storage container with the water in it and tip it into a large bowl. The tofu will float. It can then be scooped out by hand.
Tofu comes in various styles depending on what you want to do with it;
For example;
• Firm
• soft
To Cook;
There is a range of ways in which to cook tofu:
1) Steaming: This is a slimming way to prepare Tofu as there are no added oils or fats. The cooking process does not impair any of the vitamins or minerals.
Steamed Tofu Spring Rolls
1 block firm tofu
1 medium onion – chopped
1 clove garlic – mince then chop
Herbs
1 tsp grated ginger
1 medium carrot cut in ¼ (fine cut) and (lightly cooked)
4 large cabbage leaves (blanched), cut out the hard core and overlap the cabbage leaves on the sushi mat.
1 tsp salt
Method;
Blend tofu smooth (Add 1 tablespoon of *Kuzu or Arrowroot)
Mix in onion, garlic, ginger and salt.
Lay cabbage leaves on a *sushi mat.
Cover with ½ the tofu mix (lay the carrot across the middle running horizontally.
Alternatively the carrots can be added to the tofu mixture.
Roll like sushi.
Steam for 15 minutes.
Serve warm or cold. These rolls set slightly when they are cool and become easier to cut and serve.
*Kuzu is a thickening agent and can be bought in health food stores. Substitute arrowroot if necessary.
*Sushi mats can be purchases very inexpensively in supermarkets or Asian food stores.
2) Blanching: (par boiling) It warms and freshens the tofu.
Tofu Sour Cream
1lb soft tofu, sliced (blanch in hot water for 10 minutes), then rinse and allow to cool.
Mix in the following to taste;
2 - 4 tablespoons olive oil or light sesame oil.
½ cup water
½ tsp salt
Juice of 1/3 lemon
2 – 3 cloves garlic (mince or pressed)
*Note; the Tofu must be cooked, i.e. heated through.
3) Fried:
Marinated Tofu Cutlets
1 to 1 ½ lbs Tofu
½ cup Tamari
¼ cup of Rice Vinegar
1 ¼ cups water (filtered)
1 cup and 1 Tablespoon arrowroot powder
2 -3 tablespoons rice flour
Water, *Mirin (optional)
Sesame oil
Method;
• Cut tofu in ½ inch slices.
• Marinade tofu in shoyu, rice vinegar and water for 30 minutes or longer.
• Mix the arrowroot powder, sea salt, rice flour and water to make a paste, like a dippable tempura batter.
• Add a few dashes of mirin if desired.
• Lightly brush the skillet with sesame oil.
• Dip the tofu slices in batter and then pan fry until the tofu is lightly browned.
• Serve warm with a dipping sauce.
*Mirin is a rice wine sauce and can be purchased in health food stores and supermarkets.
4) Pureeing or blending:
Classic Baked Tofu Cheesecake (yum)
Makes 1 Cheesecake
For the granola crust:
½ cup orangic corn oil
¼ cup barley malt
¼ cup maple syrup
¼ cup organic apple juice
½ cup walnuts, chopped
4 cups rolled oats
½ tablespoon cinnamon, ground
½ cup almond slices
For the cheesecake filling:
2 Ibs / 900g soft silken tofu
1 ½ cups maple syrup
1 tablespoon vanilla extract
2 tablespoons sesame butter
1 pinch sea salt
¼ cup lemon juice
1 teaspoon lemon rind, grated
3 tablespoons arrowroot
2 tablespoons agar flakes
¼ cup organic apple juice
To make the granola crust:
1) Preheat the oven to 325F.
2) In a mixing bowl, combine the ingredients and transfer to a baking pan.
3) Bake for 15 minutes, mixing occasionally.
4) Remove form the oven, break the granola up into pieces and allow to cool.
5) Combine 2 cups of the granola with 2 tablespoons each of corn oil, apple juice, and maple syrup.
6) Press the granola mixture into the base of an 9 inch springform pan. Set aside.
To make the cheesecake filling:
Increase the oven temperature to 350F.
Crumble tofu into a blender and add all the remaining ingredients. Blend well, stopping a few times to mix the contents with a spatula to achieve an even, creamy consistence.
Pour filling into the crust and bake for 40 to 50 minutes.
Allow to cool and serve with your favourite topping.
From the Vegan Dessert Cookbook, “Love Eric”, Eric Lechasseur
5) Scrambling
Tofu can be scrambled like eggs, crumble tofu and add with quickly sautéed vegetables such as finely sliced onions or leeks, fresh sweet corn, matchstick carrots. Season with a few drops of shoyu (soya sauce)
*During the process of making tofu, once the beans have been boiled they are strained and the beans which have been ground provide two additional by products of this process which are also very nutritious.
Permission is granted to use this article in your internet marketing, however please include the following details Writer: S.A.Buchanan, http://www.detoxmadeeasynow.com/
