BITE
KIT LEFFLER
TASTING TOFU
by Kelsie Smith
It's not just for hippies anymore...
to www.soyfoods.com, tofu is a soft, cheese-like food (they mean in texture) made by curdling hot soymilk with a coagulant (often calcium sulfate).
Tofu gets a bad rap. Its pale color and rubbery consistency have kept many Americans away. But as health-conscious eaters begin to accept the benefits of soy protein, it may be time for tofu's second first impression.
One of the best attributes of tofu, O'Connor says, is its malleability — it can be frozen and thawed, blended and marinated; it can be molded into a mock-Thanksgiving turkey or mashed like potatoes. And if you want to try a locally-made variety, buy from Lawrence's own Central Soy Foods, 710 E. 22nd St., where the tofu is made from Kansan soybeans.
For years tofu has been associated with veggie-eating hippies. Nancy O'Connor, education and outreach director at The Merc, 901 Iowa St., says there are a couple reasons tofu has had a tough time in American cuisine. For one, O'Connor says, since tofu didn't originate in the States, it makes our fast food-driven society leery.
So if it's not like cheese (which you know if you've ever tried it), then what is it? According
Whether you love it or hate it, mash it or mold it, O'Connor knows one thing is for sure.
"Tofu is an easy food to pick fun at," she says. "It's a lightning rod for people who want to poke fun at natural foods. But really, it's
"Tofu," she says, "is simply unlike anything else."
When cooking with tofu, O'Connor says it's important to think of the white block you're dealing with as an ingredient – not an end product. "You don't eat tofu like you eat cheese," she adds.
another option in a varied diet for a protein source that doesn't have any cholesterol, is pretty affordable and pretty versatile."
Still, O'Connor, who teaches tofu cooking classes at The Merc, says poorly prepared tofu is enough to turn anyone away for good, and that many people who have tried tofu and didn't like it probably just had a dish that was poorly prepared.
WANNA TRY IT? HERE'S A SIMPLE RECIPE FOR PAN-FRIED TOFU JUST HEAT SOME OIL AND SOY SAUCE IN A PAN, CUT SOME FIRM TOFU INTO SLICES, AND FRY IT 7-10 MINUTES ON EACH SIDE.
Tofu made from Kansan soybeans is available from Central Soy Foods, 710 E. 22nd St. Tofu is a versatile product and an alternate source of protein.
TYPES OF TOFU
Types most often found in grocery stores:
Firm tofu: Use this any time you want the tofu to keep its shape (stir fries, soups, on the grill). This type of tofu is higher in protein, fat and calcium than other forms of tofu.
Silken tofu: Made by a slightly different process that causes a creamy, custard-like product. It works well in pureed or blended dishes.
Soft tofu: A good choice for recipes that include blended tofu.
Source: www.soyfoods.com
NUTRITION FACTS
A comparison of nutrition facts between two lean proteins, tofu and chicken.
Firm tofu (4 oz):
Irism tofu (4 oz):
Calories: 79
Protein: 9.25 g
Carbohydrate: 1.91 g
Fat : 4.71 g
Saturated fat: less than 1 g
Cholesterol: 0
Sodium : 14 mg
Fiber : 1g
Calcium : 227 mg
Source: www.soyfoods.com
Chicken (4 oz, boneless, skinless breast):
MUCHAN (4 oz, boneless, skinless breast):
Calories: 222
Protein :34 g
Carbohydrate :0 g
Fat :8.7 g
Saturated fat :2.5 g
Cholesterol :94 mg
Sodium :445 mg
Fiber :0 g
Calcium :16 mg
Source: The FDA's www.mvpramid.gov
01.26.2006 JAYPLAY
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