Research has shown that tofu contains a significant amount of flavonoids and lecithin. These compounds help prevent diseases such as Alzheimer’s, osteoporosis, breast cancer, prostate cancer, and are especially beneficial for menopausal women.
However, not all types of beans are suitable for consumption. They may look similar on the outside, but buying the wrong ones can be detrimental to your health.
3 Types of Tofu to Avoid
Tofu with an Extremely White Exterior
Authentic tofu is made from two main ingredients: water and ground soybeans. As such, the color of the tofu should resemble that of soybeans, which is a light beige.
If you come across tofu that is excessively white, it is best to avoid it as it likely contains additives to enhance its color.
Tofu with a Pungent Sour Odor
Fresh tofu should have a pleasant, mild aroma reminiscent of soybeans. If the tofu emits a sharp, sour smell, it is an indication that the tofu has been stored for too long and has spoiled.
Similarly, tofu that lacks the characteristic soybean scent is also best avoided. This could be a result of the tofu being soaked in formaldehyde or other chemicals, eliminating its natural fragrance.
Consuming either of these types of tofu can have adverse effects on your health.
Tofu with a Dry and Sticky Texture
Fresh tofu should feel moist and smooth to the touch. If the surface of the tofu feels dry and sticky, it is a sign that the tofu is deteriorating and beginning to spoil.
Experienced home cooks recommend using your senses when purchasing tofu. Observe the tofu with your eyes, feel it with your hands, and smell it. Fresh tofu will have a bouncy texture, a smooth surface, and a distinct soybean aroma.
To ensure food safety, instead of buying tofu from the market, you can make it at home using the following method.
How to Make Delicious Homemade Tofu
Ingredients
– Soybeans: 200g
– White vinegar: 50ml
– Water: 2.5 liters
Steps to Make Tofu
Step 1: Prepare the Soybeans
– Soak the soybeans in water overnight.
– Drain the soybeans, rinse them thoroughly, and transfer them to a blender.
– Add 1 liter of clean water and blend until smooth.
Step 2: Strain the Soybean Milk
– Place a clean cloth over a clean basin.
– Pour the soybean milk through the cloth to separate the milk from the pulp.
Step 3: Boil the Soybean Milk
– Transfer the strained soybean milk to a clean pot and bring it to a boil.
– Once it reaches a boil, reduce the heat and simmer for about 5 minutes. During this process, stir continuously to prevent the milk from scorching.
– Turn off the heat and allow the soybean milk to cool down.
– Remove the thick foam that forms on the surface.
Step 4: Prepare the Vinegar Mixture
– In a small bowl, combine 50ml of water and 50ml of vinegar, stirring until well blended.
– Add this mixture to the boiled soybean milk from step 3 and stir gently.
– Let the mixture settle for about 15 minutes.
Step 5: Press the Tofu
– Pour the vinegar-soybean milk mixture into a tray lined with a thin cloth.
– Fold the edges of the cloth over the mixture and place a heavy object on top to press the tofu.
– You can also place a basin of water on top to increase the pressing force.
– Leave it for 40 to 60 minutes for the tofu to set. After this, you can remove it and cut it into desired pieces. The homemade tofu will have a beautiful ivory color.
Step 6: Finish
– Remove the tofu from the cloth and cut it into bite-sized pieces. The tofu will have a soft and bouncy texture, with a strong soybean aroma. When eaten, you will experience a rich, creamy mouthfeel.
The freshly made tofu can be used immediately. If you have any leftovers, you can soak them in water and consume them within the day.
Some Things to Keep in Mind When Consuming Tofu
Avoid Eating with Foods High in Oxalic Acid
Experts advise against combining tofu with foods rich in oxalic acid. This is because tofu is high in calcium, and when calcium comes into contact with oxalic acid, it forms calcium oxalate, which interferes with the body’s calcium absorption.
Some vegetables to avoid eating with tofu include spinach, bamboo shoots, and amaranth.
Patients with Gout or High Uric Acid Levels
Individuals with gout or elevated uric acid levels should refrain from consuming tofu. Additionally, those with a sensitive stomach or who experience symptoms such as chest tightness and nausea after consuming tofu should limit their intake.
Moderate Consumption
While tofu is a nutritious food, it is essential to practice moderation. On average, it is recommended to consume 255-425g of tofu per day. Excessive consumption may increase the levels of IGF-1 hormone, which has been linked to an increased risk of cancer.
