what is tofu?

Question

what exactly is it? under what food group does it fall in? how is it made? all I know is that it tends to take on the taste of the foods around it.. anything you know=great!

Answer 1

Tofu is soybean curd. Soybeans are blended with water to form a sort of "milk" (that's the soymilk you see in stores), then coagulated to form a cheese-like block.

Silken tofu is coagulated in the package and is good for puddings, creamy pies, sauces, and creamy soups.

Chinese tofu is packed in water, has a firmer texture, and is what you cook with as a meat substitute.

I guess it would fall under beans and pulses, as it's made from the soybean.

Answer 2

based on the tofu and your grill, it particularly is beneficial to think again the variety you prepare dinner it. if that's the gentle white silken tofu, you will be able to desire to finally end up sticking tofu to the grill, and the tofu will injury aside and grow to be a terrible mess. Tofu effectively absorbs flavors, too, so in case you prepare dinner it on a charcoal grill, assume that it will style plenty diverse than in case you cooked it on a gasoline grill. i think of that tofu would be extra advantageous in case you do no longer marinate it earlier, and use a sauce or a dip for it. Fried tofu with a dip is many times a winner, like a soy sauce dip made with soy sauce, scallions, a sprint garlic and ginger, and particularly pepper. Or, you ought to use a candy soy sauce and sesame seed glaze on the fried tofu. there is likewise countless panfried tofu recipes available, using fried tofu and cooking it with vegetables a'l. a. stir fry or using the panfried tofu as a protein alternative in dishes. And, you could consistently ask your buddy how she likes her tofu.

Answer 3

Tofu is made from soy bean curd. It falls in the soybean made products category and is a great source of protien especially in a vegetarian diet. We just had some last night in Pad Thai. My kids love the stuff and it's alot healthier than some over processed chicken nugget or whatever. You can do anything with it really. It's so veritile.

Answer 4

Tofu (pronounced Doh-Fu) in Mandarin is made from soy beans.

I lived in China for 2 years and they make tofu as:

soy milk

a Tofu that has a jello type texture

Jerky==they actually make some that is dried with spices and it almost tastes like beef jerky.

They make one kind I hated: Cho Tofu--literally means Stinking Tofu and it does stink to high heaven!!

Because it is cheap to grow and harvest this is one of China's primary protein sources.

In China, many types are really good, I haven't found many in the States that matches authentic Chinese Tofu.

Answer 5

Tofu falls under the protien in the food group. Alot of vegans eat tofu instead of meats.

Answer 6

I love tofu its so nice when made properly. Tofu is an easy to digest, somewhat bland food with a texture similar to cheese. It is made from soybean curd and is often substituted for meats, cheeses and certain dairy products because of its healthful properties. Tofu is also a popular food choice among people who don't eat animal products. It is used in many different diets, including vegan and vegetarian eating plans.

Heres a good recipe that i use to make it you should try it:

Tofu Parmigiana

1/2 cup seasoned bread crumbs
5 tablespoons grated parmesan cheese
2 teaspoons dried oregano, divided
salt
ground black pepper
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

In a small bowl, combine bread crumbs, 2 Tbls.
parmesan cheese, 1 tsp. oregano and salt and pepper.

Slice tofu into 1/4 inch thick slices, and place in a bowl of cold water.

One at a time, press tofu into crumb mixture, turning to coat all sides.

Heat oil in a medium skillet over medium heat.

Cook tofu slices until crisp on one side.

Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic and remaining oregano.

Place a thin layer of sauce in an 8 inch square baking pan.

Arrange tofu slices in the pan.

Spoon remaining sauce over tofu.

Top with shredded mozzarella and remaining 3 Tbl.
parmesan.

Bake at 400 degrees F (205 degrees C) for 20 minutes.

Enjoy!!!

Answer 7

Its a processed food made from soy beans.

what food group it falls under depeneds pretty much entirely on your own opinion.

some would say its in the beans group because its made from beans.

i think it belongs in the junk food group as its processed.

http://www.cs.cmu.edu/~hansen/recip/tofu.html

thats pretty inline with what i know about it.

it does taste very good when cooked right (my favourite is the scrambled and shallow fried with soy sauce and onions).

It does have quite a bit of protein in it, some people eat it for this reason alone.

there are some things in it that some people say are very bad for you if you eat heaps, like phytoestrogens.

i prefer to eat it in moderation, no more than like once a month and often closer to every 3-6 months.

I dont like packet foods and things made from lengthy processing techniques. i think that they are unnatural and put unnescessary load on your system to get at the food in them and get rid of the bad stuff in them.

i like whole foods, things that are straight from the plant or the ground : )

Answer 8

A staple in Asia for 2,000 years, tofu is known for its extraordinary nutritional benefits, as well as its versatility. Tofu, also known as soya curd, is a soft cheese-like food made by curdling soya milk with a coagulant. Tofu is a rather bland tasting product that easily absorbs the flavours of the other ingredients. Tofu is sold in water-filled packs or in aseptic cartons. Fresh tofu is usually packaged in water and should be refrigerated and kept in water until used. If the water is drained and changed daily, the tofu should last for one week. Tofu can be frozen for up to three months. Freezing will change its texture however, it will make the tofu slightly chewier.
Types of tofu
Firm tofu - Firm tofu is dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats and calcium than other types of tofu.

Soft tofu - Soft tofu is more suited for recipes in which tofu needs to be blended.

Silken tofu - Silken tofu has a creamy structure and is also used in blended dishes. In Japan, silken tofu is consumed as such with some soy sauce.
Benefits of tofu
Rich in Nutrients - Tofu is rich in both high quality protein and B-vitamins. Tofu is, therefore, an excellent substitute for meat in many vegetarian recipes. As opposed to soya milk, tofu contains a lot of calcium. This calcium originates from the coagulant (nigari). When making tofu, the soy proteins are precipitated with calcium, providing tofu with a ready source of calcium. Calcium in tofu contributes to the prevention of osteoporosis.

Easy to digest - An additional benefit of tofu is that it is extremely easy to digest. This is because the soybean’s fiber is removed during the manufacturing process.

Reduce cholesterol - As most other soyfoods, tofu reduces heart disease by lowering the level of the "bad" LDL cholesterol, and as the result maintaining the level of "good" HDL cholesterol.

Rich in isoflavones - Tofu is rich in isoflavones. When making tofu, the soy isoflavones, genistein and daidzein, remain bound to the soy protein. Firm tofu contains about 35 mg isoflavones per 100g. Isoflavones will reduce the risk of osteoporosis, a disease associated with reduced bone density and increased bone fractures. Isoflavones will also lower rates of breast cancer and prostate cancer, and reduce menopausal symptoms including mood swings and hot flushes.

Answer 9

What is tofu?
A staple in Asia for 2,000 years, tofu is known for its extraordinary nutritional benefits, as well as its versatility. Tofu, also known as soya curd, is a soft cheese-like food made by curdling soya milk with a coagulant. Tofu is a rather bland tasting product that easily absorbs the flavours of the other ingredients. Tofu is sold in water-filled packs or in aseptic cartons. Fresh tofu is usually packaged in water and should be refrigerated and kept in water until used. If the water is drained and changed daily, the tofu should last for one week. Tofu can be frozen for up to three months. Freezing will change its texture however, it will make the tofu slightly chewier.


Types of tofu
Firm tofu - Firm tofu is dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats and calcium than other types of tofu.

Soft tofu - Soft tofu is more suited for recipes in which tofu needs to be blended.

Silken tofu - Silken tofu has a creamy structure and is also used in blended dishes. In Japan, silken tofu is consumed as such with some soy sauce.


Benefits of tofu
Rich in Nutrients - Tofu is rich in both high quality protein and B-vitamins. Tofu is, therefore, an excellent substitute for meat in many vegetarian recipes. As opposed to soya milk, tofu contains a lot of calcium. This calcium originates from the coagulant (nigari). When making tofu, the soy proteins are precipitated with calcium, providing tofu with a ready source of calcium. Calcium in tofu contributes to the prevention of osteoporosis.

Easy to digest - An additional benefit of tofu is that it is extremely easy to digest. This is because the soybean’s fiber is removed during the manufacturing process.

Reduce cholesterol - As most other soyfoods, tofu reduces heart disease by lowering the level of the "bad" LDL cholesterol, and as the result maintaining the level of "good" HDL cholesterol.

Rich in isoflavones - Tofu is rich in isoflavones. When making tofu, the soy isoflavones, genistein and daidzein, remain bound to the soy protein. Firm tofu contains about 35 mg isoflavones per 100g. Isoflavones will reduce the risk of osteoporosis, a disease associated with reduced bone density and increased bone fractures. Isoflavones will also lower rates of breast cancer and prostate cancer, and reduce menopausal symptoms including mood swings and hot flushes.

Answer 10

it's compressed soy bean curd.

it falls under legumes and proteins.

you can fry it, grill it.. make it into sauces.. use it in sandwhiches, replacement for mayo... mix it with avocados... add it with your fav. dishes.. deep fry it...

make it into pastes...

yes it does assimulate the tastes of food rather well, that's why vegans/vegetarians love it so much.

you can also dip it into many things and eat it that way OR bake it, stir fry it...

well you get the point.

microwaving it will make it chewy and many love chewy/tough tofu.