Tofu
FridgeBean curd, which is interchangeable with the term tofu, is made from ground, pressed soybeans. Because of its versatility and ease of preparation, it’s a popular choice with vegans and vegetarians looking for a high-protein, low-calorie, and low-fat alternative to meat. It’s also one of the few plant protein sources which is complete, in that it contains all nine essential amino acids. That said, it shouldn’t be overlooked by meat-eaters either! Bean curd is made by curdling fresh soya milk, pressing it into a solid form and then cooling it. Though it’s rapidly gaining popularity worldwide and is now widely available in regular grocery stores across Europe, Australia, and North America, in addition to Asia, bean curd or tofu certainly isn’t a new food: it has been eaten for over 2,000 years. Firm tofu is one of the most widely used varieties of bean curd, but it comes in so many more forms than that: silken tofu, tofu skin, bean curd threads, fried tofu, fermented tofu, tofu sheets, pressed tofu, and even bean curd noodles. The options are almost never ending. If you enjoy inari sushi, you’re a fan of the bean curd skin. Because there are so many types of bean curd available, the way in which you prepare it can vary a huge amount. For example, you might use soft tofu in desserts or breakfasts, or prefer firm tofu to stir fry with your favourite vegetables. One of the major benefits of bean curd is that it can take on so many different tastes and textures depending on the cooking style and preparation. As a result, it works well in a variety of different cuisines and dishes.
Tofu nutrition and vitamin info per 100g
| Energy | 76 | kcal |
| Total Fat | 4.78000020980835 | g |
| Carbohydrate Total | 1.8700000047683716 | g |
| Sugars | 0.6200000047683716 | g |
| Protein | 8.079999923706055 | g |
| Sodium | 7 | mg |
| Fiber | 0.30000001192092896 | g |
3153 recipes to cook with Tofu
Tofu substitutes
- Regular substitute