Discovered more than 2,000 years ago by the Chinese, tofu, or beancurd, is sometimes referred to as Asian cheese. Tofu is made from soybeans, water and a coagulant or curdling agent (usually a calcium salt).
There are three main types of tofu - firm, soft and silken tofu. Firm tofu is dense and solid and so can be used for stir frying, deep frying, barbecuing, stews or baking. The texture of soft or silken tofu is more delicate. Silken tofu has more of a creamier and custard-like texture. Both soft/silken tofu are used in steamed dishes and soups or in recipes where tofu needs to be blended, for example, ice cream or salad dressings.
Tofu is nutritious. It's a rich source of protein. It's low in fat and saturated fat and is cholesterol free.
Rich in calcium: if a calcium salt has been used in the manufacturing process, a half cup serving of tofu will provide around 20 per cent of an adult's daily calcium requirement. Calcium is a mineral needed for the development and maintenance of healthy bones and teeth.
Good for the heart: Regular intake of soy protein can help lower 'bad' cholesterol in the blood by as much as 30 per cent without lowering 'good' cholesterol levels at the same time. High levels of 'bad' cholesterol can increase the risk of heart disease.
Rich in isoflavones: These compounds can reduce the risk of osteoporosis, some cancers and heart disease.
