Tofu is nowadays found in miso soups or as deep-fried snacks. In fact, tofu is one of the oldest ingredients in Japanese cuisine, which to this day is part of shojin ryori, the food set of Zen temples, Buddhist monasteries. Namely, monastic and rural food laid the foundation for many cuisines of the world in history.
Shojin ryori is a table of dozens of small plates filled with 101 variations of vegetables, beans, and tofu. I review our lunch at Murasakino Daitokujicho Monastery in Kyoto — so it is. As a nutritionist and an amateur to delve into biochemistry, I will not scold tofu, although it is excluded both along and across for phytoestrogens and for GMOs. Good tofu is permissible in the diet if it is an organic product. Then it is of high quality, with a high protein content (all 21 amino acids), easily digestible.
In this month's product of choice, I have Clearspring. The manufacturer has been improving tofu since 1973 and produces according to a unique recipe using only 3 ingredients: fresh water, whole soybeans and nigari (a natural coagulant rich in minerals obtained from seawater).
1. Soybeans must be cultivated without the use of artificial fertilizers, herbicides and pesticides and cannot be genetically modified. The production process does not allow the use of processing aids: defoamers, bleaches or preservatives.
2. Nigari, a natural coagulant rich in minerals derived from seawater. The basis is magnesium chloride, which perfectly fills an important element - a co-factor of more than 300 processes inside the body.
3. Fresh quality water.
Types of tofu
There are 2 main types of tofu: silky and hard. Silk tofu is obtained by coagulating soy milk without curdling, in a soft and slightly elastic consistency. Hard tofu is dried and pressed, it is stronger and drier. And if many have figured out the dense solid: soups, the basis of smoothies and pancakes, stir fry, then soft ones are afraid. I give the option win-win and multi-component: I love it as an independent snack. Or even a main course with vegetables. You can in noodles, you can in an omelet, salad. Pickled tofu is a favorite this fall.
- 300 g of silk tofu
- 5 tbsp sesame oil
- 5 tablespoons tamari sauce
- 2 tablespoons rice vinegar
- 1 clove garlic, mashed
- 1/2 red chili or tsp dry
- 5-6 cm fresh ginger root, peeled and chopped
Drain the water from the tofu, cut into cubes with a diameter of 2.5 cm. Mix the marinade ingredients in a bowl and add the tofu. Make sure the marinade covers all the tofu. Put in the refrigerator for 1-2 hours at least.
Drain the water from the tofu, cut into cubes with a diameter of 2.5 cm. Mix the marinade ingredients in a bowl and add the tofu. Make sure the marinade covers all the tofu. Put in the refrigerator for 1-2 hours at least.
