2. What is Tofu?
Tofu is soybean curd, made by treating heated
soy milk with a coagulant to produce curds. The
curds are usually pressed into a block. Tofu has a
soft texture and a mild flavor making it useful in
many types of cuisine.
Varieties:
Silken tofu ; The traditional Japanese delicacy :
the curds are left un-drained and un-pressed. This
tofu has a soft, delicate texture, somewhat like
custard.
Soft, regular, firm, and extra-firm tofu: The curds
can also be pressed to varying degrees of
firmness. The firmer the tofu, the better it holds its
shape.
Flavored tofu : It may be infused with herbs and
spices or sometimes baked or steamed.
( Reduced Fat Tofu is also available)
http://www.soyfoods.com/soyfoodsdescriptions/tofu.html
3.
4. The History of Tofu
Discovered over 2000 years ago by the
Chinese.
Legend claims that tofu was discovered
when a Chinese cook combined seaweed
nigari to a pot of soybean milk,
accidentally causing it to curdle.
It was introduced to Japan in the 8th
century but did not become popular until
the 17th century.
Tofu was originally called “okabe.” It took
on the name Tofu in the 15th century.
As interest in healthier diets increased in
the west, tofu gained popularity around
the 1960’s in the U.S. http://www.whfoods.com
5. Fun Facts about Tofu
Tofu can take on pretty much any flavor,
making it an extremely versatile food.
Tofu can be frozen up to 5 months.
Defrosted tofu has a pleasant caramel
color and a chewy, spongy texture that
soaks up marinade sauces and is great
for the grill.
Tofu can be prepared in a huge variety
of ways such as in sauces, soups, stir-
fries, spring rolls, Japanese dishes,
desserts, dairy-free cheesecakes and
even smoothies.
Tofu never overpowers. Tofu always
compliments.
http://www.soyfoods.com/soyfoodsdescriptions/tofu.html
7. Nutritional Value
4.0 oz of Raw Tofu
.14g Tryptophan :an amino acid and essential in human nutrition. It is
one of the 20 amino acids in the genetic code.
.69 mg Manganese: important to central-nervous-system function,
bone growth, reproduction,helps the body metabolize cholesterol,
carbohydrates, and amino acids.
6.08 mg Iron: a component of body systems that are involved in the
utilization of oxygen
9.16 g Protein : maintain the functions of the cells and organs
10.09 mcg Selenium: help prevent cellular damage from free radicals.
.36 g Omega 3 fatty acids: critical for good health. However, the body
cannot make them on its own
.22 mg Copper : necessary for iron metabolism, for the formation of
the brown pigment, melanin, in hair and skin, and in the functioning of
the body's central nervous system
110.0mg Phosphorus: an important element for many essential
processes in the body
100.0mg Calcium: helps your heart, muscles, and nerves function. It is
http://en.wikipedia.org
8.
9.
10.
11. Red Koji
(Monascus at 32°C for 7 days)
YellowKoji
A. oryzae at 32°C for nearly 48 h
salt was mixed, kept at 4°C for 24-48 h
Ground to form Moromi
The dehydrated cubes were
immersed in the moromi and
allowed to ripen at 25 to 30°C for 5
months
12. Biochemical Changes
The pH of the moromi is 5.6 -6.0 and the
alcohol content is 20% that gives proper
texture and flavour to the fermented tofu.
Protein (Proteinase) and fat reduced and
sugar (glucoamyase, α-amylase) content
increased.
Glutamic acid and aspartic acid- flavor,
13. Health Benefits of Tofu
Cardiovascular
Soy Protein found in Tofu can lower total
cholesterol levels up to 30% and lower
bad cholesterol levels up to 35-40%,
lower triglyceride levels, reduce blood
clots and possibly raise good cholesterol
levels.
Menopause
Soy may reduce menopause symptoms.
Phytoestrogens help women’s bodies
maintain estrogen levels.
The calcium in Tofu may also help
prevent accelerated bone loss during
menopause.
http://www.whfoods.com
15. Natto
Natto is a traditional food usually
consumed at Japanese breakfast tables
together with miso soup, fish, and rice.
Nattō may be an acquired taste because of
its powerful smell, strong flavor, and slimy
texture.
16. Small Soybeans washed and soaked
12-20 h Steamed for 6 h
Mixed with
Bacillus natto
Fermented at
40ºC for 24 hrs
Cooled and aged
for 1 week at 4ºC
