Life Desk :
Tofu
Ancient find: Tofu was discovered about 2,000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed.
Superfood: It contains all eight essential amino acids and lots of protein. It is also an excellent source of iron and calcium and minerals – manganese, selenium and phosphorous.
Cancer fighter: The soy protein in tofu may be beneficial for heart health, menopause, and is also known to fight breast cancer.
Multi-faceted: Like cheese, there is more than one variation available of tofu. There is silken tofu, extra soft, firm, medium and extra firm too. Also, owing to its generally neutral taste, tofu is a culinary chameleon, lending itself to an infinite number of food preparations – it can be pickled, fermented, stir fried or even used in miso soup. First things first: Tofu is packed with water, then it is packed in water. We need to get that water out and replace it with flavour. Not pressing the water out of the tofu is one of the biggest mistakes you can make. Open the package and drain the water.
Japanese staple: In Japan, a common lunch in the summer months is hiyayakko – silken or firm Asian tofu served with freshly-grated ginger, green onions with soy sauce. In winter, tofu is frequently eaten as ‘yudofu’, which is simmered in a claypot with some vegetables.
Urban legend: In China, tofu is traditionally used as an offering when visiting the graves of deceased relatives. It is claimed that since the spirits (or ghosts) have long lost their chins and jaws, only tofu is soft enough for them to eat. Like a sponge: Tofu soaks up all the flavours you cook it with. You can quickly toss it with a sauce just before cooking, or let it soak up all the flavours of the dish you’re using it in.
Historical note: One of the founding fathers of the US, Benjamin Franklin, was the first American to mention tofu in a letter dated January, 11, 1770.
Wine pairing: Not much is known about the art of pairing tofu with wine, probably because of its versatility. When soft and silky, it pairs well with light white wines, while the firmer versions cooked with spicy ingredients call for more robust whites or reds. Serve as dessert! Silken tofu is very creamy, almost like custard. It’s used to make delicious desserts – from chocolate pudding and pumpkin pie to cheesecake.
-Internet
Tofu
Ancient find: Tofu was discovered about 2,000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed.
Superfood: It contains all eight essential amino acids and lots of protein. It is also an excellent source of iron and calcium and minerals – manganese, selenium and phosphorous.
Cancer fighter: The soy protein in tofu may be beneficial for heart health, menopause, and is also known to fight breast cancer.
Multi-faceted: Like cheese, there is more than one variation available of tofu. There is silken tofu, extra soft, firm, medium and extra firm too. Also, owing to its generally neutral taste, tofu is a culinary chameleon, lending itself to an infinite number of food preparations – it can be pickled, fermented, stir fried or even used in miso soup. First things first: Tofu is packed with water, then it is packed in water. We need to get that water out and replace it with flavour. Not pressing the water out of the tofu is one of the biggest mistakes you can make. Open the package and drain the water.
Japanese staple: In Japan, a common lunch in the summer months is hiyayakko – silken or firm Asian tofu served with freshly-grated ginger, green onions with soy sauce. In winter, tofu is frequently eaten as ‘yudofu’, which is simmered in a claypot with some vegetables.
Urban legend: In China, tofu is traditionally used as an offering when visiting the graves of deceased relatives. It is claimed that since the spirits (or ghosts) have long lost their chins and jaws, only tofu is soft enough for them to eat. Like a sponge: Tofu soaks up all the flavours you cook it with. You can quickly toss it with a sauce just before cooking, or let it soak up all the flavours of the dish you’re using it in.
Historical note: One of the founding fathers of the US, Benjamin Franklin, was the first American to mention tofu in a letter dated January, 11, 1770.
Wine pairing: Not much is known about the art of pairing tofu with wine, probably because of its versatility. When soft and silky, it pairs well with light white wines, while the firmer versions cooked with spicy ingredients call for more robust whites or reds. Serve as dessert! Silken tofu is very creamy, almost like custard. It’s used to make delicious desserts – from chocolate pudding and pumpkin pie to cheesecake.
-Internet
