Food & Receipts

The 3 Types of Tofu You Should Never Buy: A Warning for Grocery Shoppers

Tofu is a staple in Vietnamese cuisine, but beware of these three types that could be doing more harm than good.

18 September, 2024

Research has indicated that tofu contains a significant amount of flavonoids and lecithin. These compounds are known to help prevent various diseases, including Alzheimer’s, osteoporosis, breast cancer, and prostate cancer. They are especially beneficial for menopausal women.

However, it’s important to be selective about the type of beans you consume. While they may appear similar, there are certain varieties that should be avoided due to potential health risks.

3 Types of Tofu to Approach with Caution

Tofu with an Extremely White Exterior

Authentic tofu is made from two simple ingredients: water and ground soybeans. As such, its color should resemble that of soybeans, which have a beige or light brown hue. If you come across tofu that appears excessively white, it’s best to avoid it. This unnatural color is often the result of added preservatives and artificial coloring agents.

Tofu with a Pungent, Sour Odor

Fresh tofu should have a pleasant, mild aroma reminiscent of soybeans. If you detect a sharp, sour smell, it’s an indication that the tofu has been stored for too long and is no longer safe to consume.

Similarly, tofu that lacks any discernible scent is also suspect. This could be a sign that the tofu has been soaked in formaldehyde or other chemicals, masking its natural fragrance.

Both types of tofu described above pose potential health hazards and should be avoided.

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’s a telltale sign that the tofu is past its prime and beginning to spoil.

Experienced home cooks recommend using your senses when selecting tofu. Observe the color, feel the texture, and take note of the aroma. High-quality tofu will have a bouncy consistency, a smooth surface, and a distinct soybean fragrance.

To ensure the safest and healthiest option, you may consider making your own tofu at home using the following method.

How to Make Delicious, Creamy Tofu at Home

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 and rinse the soybeans, then transfer them to a blender.

– Add 1 liter of clean water and blend until smooth.

Step 2: Filter the Soybean Milk

– Place a clean cloth over a large bowl.

– Pour the soybean mixture through the cloth to separate the milk from the pulp.

Step 3: Boil the Soybean Milk

– Transfer the filtered soybean milk to a clean pot and bring it to a boil.

– Once boiling, reduce the heat to low and continue simmering for about 5 minutes. Be sure to stir constantly to prevent scorching.

– Turn off the heat and allow the soybean milk to cool.

– Skim off any 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 mixed.

– Gently stir this mixture into the cooled soybean milk from step 3.

– Let the mixture sit for about 15 minutes to allow the curds to form.

Step 5: Press the Tofu

– Pour the curdled soybean milk into a tray lined with a thin cloth.

– Fold the edges of the cloth over the curds and place a weight on top to press the tofu.

– You can also add a bowl of water to increase the pressing force.

– Allow it to press for 40 to 60 minutes until the tofu sets.

Step 6: Finish and Serve

– Remove the tofu from the cloth and cut it into desired pieces. Homemade tofu has a beautiful beige color.

The texture is soft and creamy, with a rich soybean aroma. When you bite into it, you’ll taste the delicious creamy goodness.

You can use the tofu immediately in your favorite recipes. If you have any leftovers, store them in a bowl of water and consume them within the day.

Important Considerations When Consuming Tofu

Avoid Pairing with Foods High in Oxalic Acid

Experts advise against combining tofu with foods rich in oxalic acid. This is because tofu is a good source of calcium, and when calcium comes into contact with oxalic acid, it forms calcium oxalate, which is not easily absorbed by the body. This can interfere with calcium absorption.

Certain vegetables, such as spinach, bamboo shoots, and amaranth, fall into this category and should not be eaten with tofu.

Not Recommended for Gout Patients or Those with High Uric Acid Levels

Individuals suffering from gout or elevated uric acid levels are advised to 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.

Moderation is Key

While tofu offers numerous health benefits, it’s important to practice moderation. A daily intake of 255-425g of tofu is generally considered a healthy amount. Excessive consumption may lead to increased levels of the hormone IGF-1, which has been linked to an elevated risk of certain cancers.

Frequently asked questions

The three types of tofu that are not recommended for purchase are silken tofu, pre-fried tofu, and smoked tofu.

Silken tofu is often sold in aseptic packaging, which means it has been treated with chemicals to extend its shelf life. This process can affect the taste and texture of the tofu, making it less desirable for consumption.

Pre-fried tofu is typically deep-fried in oil, which adds unnecessary calories and fat to the product. It also has a higher risk of containing trans fats, which are harmful to health.

Smoked tofu is often heavily processed and loaded with artificial flavors, colors, and preservatives. It can also be very high in sodium, which can be detrimental to your health if consumed in excess.

Yes, there are several types of tofu that are considered healthier choices. Firm or extra firm tofu is a great option as it is high in protein and has a dense, meaty texture. Fresh tofu, also known as regular tofu, is another good choice. It is versatile and can be used in a variety of dishes. Non-GMO and organic tofu are also recommended as they are produced without the use of harmful chemicals and genetically modified ingredients.