About ...tofu

Originated from China, Tofu is a derivative soybeans. There, the beans had highly valued by the ancients, who ranked among the five sacred seeds (with rice, wheat, barley and millet). Essential ingredient in the kitchen since the second Mongolian century BC, is around 800 that tofu was introduced to Japan by the Buddhist priests. It became an almost indispensable basic food in Asia. In Europe it is known only from the beginning of the 20th century, and scarcely grow accustomed to its unattractive appearance and its characteristic blandness.

To make this precious tofu, an alternative to cow milk products for people with allergies and an effective substitute of meat for vegetarians, is perfect for small children.  The soybeans are transformed after soaking, then they are ground and we extract a liquid, the tonyu (Or Soymilk for Westerners). It is from this milk, put to clot, then mixed and pressed, that we finally obtain the tofu. Dense and firm, it is a kind of soy cheese. When calls it silky, it has the texture of a yogurt farm with a pleasant taste of cream.

Legume derived from soybeans, the tofu ranks in meat and alternatives. It is, Indeed, an excellent source of protein, especially if in a hurry. But these original vegetables shows some bit incomplete: eat them with cereal products (Pasta, rice ...) so that the body assimilates the best.

Naturally devoid of cholesterol, unlike meat, tofu provides even unsaturated fatty acids. This are the ones that help reduce bad cholesterol. In addition, it contains iron that best assimilated with foods rich in Vatimin C like broccoli, parley, cirtus and kiwifruit.

Finally, the tofu is packed with Phyto-oestrogens hormones which also reduce the level of bad cholesterol. More importantly, it has the advantage of protecting development of certain cancers (breast and prostate cancer in particular) and disorders related to menopause.