Healthy Food Database

Tofu is soybean curd made from curdled soy milk. The curdling agent used to make tofu is nigari, a naturally occuring mineral from sea water.
Tofu was first used in China around 200 BC and is still a dietary staple throughout Asia. Tofu, as it is, is bland and tasteless but when well prepared can assume any flavour, making it a perfect blank canvas for cooking. Like tempeh, tofu is a complete source of vegetable protein that is much easier to digest than soy beans. The three main types of tofu available are firm, soft and silken.
Firm tofu comes in a firm, dense, white block. Soft tofu comes in a white block but is more pliant than firm, and silken tofu is has a sloppy, custard-like texture. Tofu is inexpensive and easy to use.
Category: Legume
In Season: all year
To Buy:
Tofu can be found in the refrigerated section of Asian stores, health food shops and supermarkets. Buy it in water-filled tubs or vacuum packs. Tofu can also be purchased flavoured or smoked (best to buy unflavoured and add your own).
To Store:
Check the expiry date of packaging. Once opened leftover tofu should be rinsed and covered with fresh water for storage. Change the water daily to keep it fresh, and use the tofu within a week. Tofu can be frozen up to 5 months.
Tips & Tricks:
To flavour firm tofu, boil it in water until it floats to the surface. Drain and blot it dry with absorbent paper. Marinate it in the flavour of your choice for up to 24 hours.
Cooking Tips:
Use firm tofu in stir-fries, cutlets and any dishes where you want it to retain its shape. Soft tofu is good for soups and silken is excellent in desserts, baking, or used to make vegetables more creamy.

Nutrition per Per serve:

Weight (grams):
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Safe/negligible amount

Benefits the Following Health Conditions:*

High Blood Cholesterol
Low Energy
Heart Disease
Find recipes with Tofu

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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