You don’t have to be a vegetarian to embrace tofu as an ingredient. Made from soya beans, it is not only high in protein and calcium, but it has an exceptional ability to absorb flavours through spices and marinades, making a truly tasty addition to your stir-fry.
Tofu is the chameleon of food. It is naturally very bland, and this is why it’s such a great and versatile food to cook with – it takes on any flavour. If you get some extra time, try marinating the tofu in a few spices. The more flavour that gets into the tofu, the better tasting the dish.
Studies suggest that high intake of soy-based products also prevents breast cancer, osteoporosis and cardiovascular diseases.
Tofu originated in ancient China 2,000 years ago. It was first developed around 200 B.C and spread across Southeast Asia over time. Now it is a staple in countries like Thailand, Malaysia, Singapore and Indonesia. This spread probably coincided with the spread of Buddhism because tofu is an important source of protein in the vegetarian diet of East Asian Buddhists.
Did you know? There are many different types of tofu. Some types are harder and are used in curries, stews, hot pots and stir fries. Softer varieties are often in soups and hot plate dishes. Tofu puffs are also a common feature in dishes like curries and pad thai. So be adventurous with tofu when creating in the kitchen.
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