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What is tofu?
Characteristics
Tofu is a purely vegetable product,
easily digested, rich in B vitamins, low in calories, rich in mineral nutrients, gluten and cholesterol free, to name but a few of its properties. It has an alkaline effect and contains all essential amino acids. Modern science has revealed that it con-
tains phytoestrogens, which are reputed to have cancer inhibiting properties. Tofu is especially valuable when com-
bined with cereals. The ideal supplement to the range of amino acids in tofu and cereal prepare the protein optimally for digestion. Its great strength is its neu-
trality. Spices and additional ingredients can be added to give it a great range of flavours, and its consistency makes it suitable for every style of cooking.
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History and Tradition
Tofu has been highly valued in China for more than 1,000 years, while the first documented mention of tofu goes back as much as 2,000 years.
It was probably brought to Japan from the mainland due to Buddhist influences where it was further developed to suit the Japanese needs.
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By 500 years ago, the use of tofu had spread across the whole of Southeast Asia. The production of tofu is very sim-ilar to making cheese. Cheese is made by coagulating milk, whereas tofu is made by coagulating soy milk.
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