History of Tofu
Tofu, also known as bean curd, originated in China over 2,000 years ago. It spread to other parts of East Asia like Japan and Korea along with Buddhism. Made from soybeans, it's loved for its versatility and high protein content.
Please note that the above description is very brief and simplified. Tofu's history is quite rich and involves many cultures and traditions, so there is much more to learn about it!
Nutrition of Tofu
Protein
Tofu is a high-quality source of plant-based protein. Protein is essential for muscle formation and repair, immune system function, and overall growth and development.
Calcium
Tofu is typically made with a coagulant called calcium sulfate, making it rich in calcium. Calcium is necessary for bone and teeth health, and it's important for the functioning of the heart, muscles, and nerves.
Iron
Tofu also contains iron. Iron is necessary for the production of red blood cells and is critical for the transportation of oxygen throughout the body. A deficiency in iron can potentially lead to anemia.
Delicious Ways to Eat Tofu
Hiyayakko
Hiyayakko is a traditional Japanese dish featuring chilled tofu. It's often garnished with grated ginger, green onions, and bonito flakes, and served with a soy sauce. Refreshing and simple, it's perfect for a hot summer day.
Go to RecipeMiso soup
Miso soup is a staple of Japanese cuisine, typically made from a flavorful broth known as 'dashi', and fermented soybean paste, 'miso'. It often includes tofu, seaweed, and green onions. Served with most meals, it's warming and nutritious.
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