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48 Tasty Tofu Facts for You to Learn Today

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A Brief Overview of Tofu:

Tofu has been a staple item in Asian cuisine for hundreds of years, and it is considered one of the major ingredients of Asian cuisine. This adaptable culinary item may be used as a centerpiece or a simple addition to a dish, and it appeals to the palate of almost all cultures and nations.  

Tofu has earned a reputation as a miracle meal because it is a healthier alternative to meat and dairy. You may be surprised to learn that it offers a plethora of various added benefits. These tofu facts can help you learn more about this legume.

Tofu Facts

1. Originally from China, tofu is a meal created from soy milk that gets condensed and pressed into blocks of solid consistency.

2. According to a Chinese legend, tofu was initially formed 2,000 years ago when a Chinese cook made the mistake of mixing soy milk with seawater while making a dish.

3. The method of manufacturing tofu is quite similar to manufacturing cheese: coagulation of milk by heat and the addition of numerous additional ingredients are the two main steps involved.

4. The traditional Chinese recipe for tofu calls for fresh soy milk as well as nigari, a mineral-rich residue left behind after seawater is drained to make salt.

5. Currently, the USA produces more soybeans than any other nation, which is used to make tofu. Soybeans farmed in the United States are cultivated from genetically modified seed stock, accounting for a significant portion of the crop.

6. Tofu includes all of the necessary amino acids.  This distinguishes it from other plant proteins. There are 20 common amino acids, and 8 to 10 of them are necessary amino acids, which means that our bodies cannot produce them and that we must get them from our food.

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tofu facts

7. Soybeans, and hence tofu, are the only plant protein that contains all of the necessary amino acids, making it the only complete plant protein available. The coagulants that can be used to create tofu are many and include nigari, a saltwater product, and precipitated calcium.

8. When it comes to fat and cholesterol level, tofu outperforms all other sources of protein! A 4 oz portion of ground pork has 24 grams of fat, 9 grams of saturated fat, and 105 milligrams of cholesterol (per serving). The same amount of lean ground beef has 17 grams of fat, 7 grams of saturated fat, and 100 milligrams of cholesterol. Tofu has just 6g of fat, none of which is saturated, and no cholesterol.

9. The calories in a 100-gram of tofu are merely 70 calories.

10. Researchers have discovered that young girls and women who routinely consume soy products, such as tofu, through childhood and adolescence are at a decreased risk for breast cancer.

11. Some tofu is manufactured from fermented soybeans, which helps to lower the number of anti-nutrients present in the final product.

12. Although the isoflavones present in tofu can induce estrogen-like effects, they also have many health advantages associated with the tofu.

13. The soy used in tofu has been related to a reduction in the incidence of cardiovascular diseases.

14. Tofu has been demonstrated to decrease inflammation and enhance the flexibility of blood vessels.

15. Because it is derived from plants, tofu includes anti-nutrients that inhibit the absorption of minerals and inhibit the activity of an enzyme required for the complete digestion of proteins.

16. Eating tofu has been related to a decreased risk of stomach cancer in those who consume more of it.

17. Tofu products are available in a variety of formats, including refrigerated, freeze-dried, dehydrated, and canned.

18. One mile is equivalent to 12,672 blocks of tofu laid end-to-end longitudinally. That equates to around 13,000 pounds of tofu.

19. Tofu is available in five different varieties. Silken tofu is the most popular since it is neither drained nor pressed and has a custardy texture. Super soft, medium, hard, and extra hard are the other varieties.

20. Different East Asian tribes have created their unique methods of curdling soy milk to create tofu.

21. Tofu is available in various textures, ranging from soft to hard; in general, the quantity of protein rises as the hardness rises.

22. In miso soup, a popular Japanese side dish, tofu cubes are used to provide texture and flavor.

23. Plain tofu is around $1 cheaper per pound than chicken and about $2 less than ground beef. It is also a healthier alternative.

24. Tofu aids in the elimination of excess water, which helps to reduce water bloating, thereby weight gain. Tofu also has the added benefit of improving digestion and aiding in the elimination of toxins.

25. Some studies believe that the intake of soy foods, such as tofu, by the Japanese is responsible for their increased life expectancy.

26. East Asia was the first continent to grow the soybean.

27. Because of tofu’s relative lack of flavor and the lack of variety in protein types available in the market, various replacement tofu products are designed to taste like meat products, such as steak, turkey, hamburger, and pig items, have been developed.

28. When tofu freezes, it gets a yellowish hue. However, once the tofu thaws, it returns to its normal color.

29. Tofu that has been frozen is a delicacy! After being frozen, the enormous ice crystals that form inside the tofu lead it to split apart, forming enormous voids that seem to be layered.

30. Tofu is sometimes referred to as “bean curd” in several parts of the world, including the United States.

31. Tofu is believed to have been discovered during the Han Dynasty’s rule in China, which reigned from 206 BCE to 220 CE and was the first civilization to use it.

32. Tofu has a texture that is extremely similar to that of brain tissue.

tofu

33. A variety of preparations for tofu exist, including grilled, steamed, deep-fried, stir-fried, dried, simmered,  and eaten fresh.

34. Compared to its Chinese equivalent, Japanese tofu is less firm and has a milder taste.

35. Tofu skin is the coating that forms when soy milk is boiled. As a result, the films are dried into yellowish sheets known as soy milk skin. It may be found in a wide number of Japanese, Chinese, and Thai recipes. 

36. Because Henry Ford thought that soybeans were the future, he commissioned his engineers to design a plastic that was manufactured from the soybeans. In 1935, he began using plastic made from soybean for the frames of Ford automobiles.

37. Tofu is occasionally used as a dessert topping in Asian cuisine.

38. Tofu was used as a staple element of the Japanese, Chinese, and Thai cuisines for millennia, despite the fact that it is now widely available around the globe.

39. Some academics have indicated that tofu consumption is potentially worse for the environment than meat consumption, owing to the fact that it is a manufactured product.

40. Tofu was first brought to Japan in the eighth century CE by the Chinese.

41. Tofu was not well-known to Western customers before it was introduced amid a surge of interest in better food alternatives in the 1960s when it was debuted in Japan.

42. In fact, since the soy milk used in the preparation of tofu is boiled before it is used, the so-called “raw” tofu isn’t really raw and maybe consumed right out of the container.

43. As tofu is hard to digest, a person needs to consume high amounts of tofu to get an equal amount of protein as they would be eating a meat product. Tofu is a good source of protein for vegetarians and vegans.

44. Benjamin Franklin may have had a role in introducing tofu to the United States. Benjamin Franklin is credited as being the first person in the United States to mention tofu. In 1770 Franklin sent some soybeans to John Bartram situated in Philadelphia from London, who was delighted with them. He said in the letter that the curds of the bean could be used to make cheese and that it was the saltwater that curdled the beans.

45. Tofurky, a business that manufactures tofu-based meat substitutes, had sold over 5 million Thanksgiving roast faux turkeys since its founding more than 26 years ago. Tofurky is a vegetarian firm that develops tofu-based meat substitutes.

46. Tofu is a Japanese phrase that originated from the Chinese word doufu (Mandarin), which literally translates to “curdled bean.” Tofu is a kind of soybean that is curdled.

47. The Tofurky, a famous tofu substitute for Christmas and Thanksgiving feasts, was introduced in 1995 for $30 and became popular with vegetarians and vegans alike.

48. Tofu was a cherished food among the Samurai ruling class during the Kamakura Period that ruled from 1182 to 1333 CE. The bean curd was a good complement for their simplistic way of life and diet. During this time, it is stated that tofu took the role of fish in many Japanese dishes.

Sources 1, 2, 3, 4

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