Tofu ...... a solid form of beancurd is one of the healthiest foods that can be included in our diet. Just as cheese is derived from milk, tofu is derived from soybean milk and it was first made in China about 2,500 years ago.
Tofu is low in calories, high in protein and B vitamins, contains iron and no saturated fat. This makes it an excellent substitute for meat in many vegetarian recipes. The calcium in tofu contributes to the prevention of osteoporosis. An additional benefit of tofu is that it's extremely easy to digest, especially for the elderly and young children because the soybean's fibre is removed during the manufacturing process. It also lowers the 'bad' LDL cholesterol level, rich in isoflavones, which will reduce the risk of breast and prostate cancer.
They come in different textures, silkier or softer ones more suitable for soups while the hard or firm variety can be stir-fried, cubed or grilled.
rather bland on its own, but it has the ability of absorbing the flavours of other ingredients, in this case, the fish paste and sauces .......... delicious with rice
Recipe for Steamed Tofu with Fish Paste
1 block soft tofu, about 340 gm
75 gm fish paste
2 Tsp cornflour
1/2 Tsp salt
1/4 Tsp sugar
1 Tsp oyster sauce
Dash of pepper
Spring onions - chopped
A sprinkling of shallot crisps
A dash of pepper
Mash the tofu, add in the fish paste, mix well
Add in the cornflour, salt, sugar, oyster sauce and pepper
Steam under rapidly boiling water
for about 5 to 6 minutes
Garnish with spring onions, shallot crisps, chilly and pepper
Drizzle in some light soya sauce
Serve hot with rice