Cheese of Asia

by Francine

photo via shizuokagourmet.com

Some random, interesting facts about tofu:

1) The firmer it is, the more fat it contains. The softer version contains more water, making it softer.

2) Once a container of tofu is opened, you need to refrigerate it--covered with water. Best thing to do is rinse it and change the water daily. If you do that, the tofu should be fine for up to a week.

3) You can freeze tofu and it will stay good. Be warned that it will turn a yellowish color and make the texture spongy and absorbent.

4) "Soy products ranging from tofu to veggie patties, though generally marketed toward the health-conscious, are actually largely made from genetically engineered soy." - from an article in The Signal. As would be expected one of the biggest opponents to GMO labeling is Monsanto, the largest pesticide and genetically engineered food manufacturer. Labeling gives us the right to choose. Without it, we have no idea what we're ingesting. If you choose only organic tofu, you have the assurance of knowing it was made from organic soybeans (that were not genetically engineered).

5) Another name for silken tofu is Japanese style tofu. This tofu (the lowest in fat, btw), is the soft, custardy kind.

6) The calcium content in tofu is about 227mg in one half-cup serving. As a comparison, there is about 150 mg in 1/2 cup of milk.

7) Tofu is rich in iron--providing 33.8% of the DV for this important mineral in 4 ounces,.

8) Rich in protein--tofu provides you with 9.2 grams in just four ounces, which is equal to 18.3% of the daily value for protein.

9) And as for those important omega 3 fatty acids-- tofu provides 14.4% of the daily value for these beneficial fats in just 4 ounces.

10) Tofu is one of the cheapest proteins around. It picks up the flavors it's cooked with, and is as adaptable as you want it to be--saute it, steam it, deep fry it, mash it up.

11) Soy has been shown to be helpful in alleviating the symptoms associated with menopause. According to whfoods.com: "When women's production of natural estrogen drops at menopause, soy's isoflavones may provide just enough estrogenic activity to prevent or reduce uncomfortable symptoms, like hot flashes."


Sources:

http://www.whfoods.com
the-signal.com 
funtrivia.com
www.fitsugar.com

Chronicle piece about Artisan Tofu

San Francisco Chronicle food writer Tara Duggan wrote a good article recently about the growing artisan tofu market. Tofu Yu was mentioned, along with a bit of information about TofuYu founders Kevin Stong and Helen Yu.

Not that long ago, tofu was the subject of much derision in Western cultures. Not anymore. Athough let's face it--in its natural state, it can look like a rather uninteresting glob of gelatinous stuff. The reality is, tofu, along with other soy products, is not only an extremely versatile and tasty food, it's packed with nutrition. And when you consider how inexpensive it is compared to other protein foods, it's extremely cost-effective. And keep in mind that protein is only one of the benefits of eating tofu.

In a 2010 Chinese study, mentioned in U.S. News, it was found that "For women past menopause who have had breast cancer, a higher intake of soy may help reduce the risk of the disease's recurrence." The study findings were published Oct. 18 in CMAJ (the Canadian Medical Association Journal).

The article goes on to say that the study was not large and involved only women who were receiving medical care in Chinese.

Marji McCullough, a spokeswoman for the American Cancer Society is quoted in the U.S. News article, "Chinese women may have been likely to have a lifelong high consumption of soy. We don't know whether starting on a diet high in soy after a breast cancer diagnosis would have the same effect as eating a lifelong diet high in soy."


McCullough goes on to say that according to current American Cancer Society guidelines, which are under review, up to three servings a day of soy foods is considered safe. But women are advised to avoid the high soy dose found in more concentrated sources such as soy powders and isoflavone.

-fs