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 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. This unnatural color is often the result of added preservatives and artificial coloring.
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 likely past its prime and has begun to spoil.
On the other hand, if the tofu lacks any scent of soybeans, it may have been soaked in formaldehyde or other chemicals, eliminating its natural fragrance.
Both types of tofu mentioned above are not suitable for consumption and may pose health risks.
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 an indication that the tofu is deteriorating and on the verge of spoilage.
Experienced home cooks recommend using your senses when selecting tofu. High-quality tofu will exhibit good elasticity, a smooth surface, and a distinct soybean aroma.
To ensure food safety, instead of purchasing tofu from the market, you can try making it at home with the following recipe.
Homemade Tofu Recipe
Ingredients
– Soybeans: 200g
– White vinegar: 50ml
– Water: 2.5L
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 1L 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 and simmer 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 blended.
– Gently stir the vinegar mixture into the soybean milk from Step 3.
– 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 weight on top to press the tofu.
– You can also place a bowl of water on top to increase the pressing force.
– Let it sit for 40-60 minutes until the tofu sets. Then, you can remove it and cut it into desired pieces. Homemade tofu has a beautiful ivory color.
Step 6: Finish
– The resulting tofu is soft and tender, with a rich soybean aroma. When eaten, you will experience a delightful creamy texture.
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 Eating Tofu
Avoid Eating with Foods High in Oxalic Acid
Experts advise against pairing 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 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.
Do Not Overconsume
While tofu is a nutritious food, it is essential not to overindulge. A daily intake of 255-425g of tofu is considered reasonable. Excessive consumption may increase the levels of IGF-1 hormone, which has been linked to an elevated risk of cancer.
