Tofu and soymilk are probably the most widely available soyfoods to date, each offering a rich source of soy protein. Not only is the protein in soy of equal quality to that found in meat, milk, and eggs, it is also the source of isoflavones, those dietary superstars we've all heard so much about.
(plant chemicals) represent a new frontier for research scientists,
and have been in the news quite a bit, in recent years. These plant-based
substances are found in fruits, vegetables, grains, nuts, seeds, spices,
herbs, and legumes, and have been recognized as particularly beneficial
to our health.
Found, to some extent, in garbanzo beans and other legumes, these phytochemicals are most concentrated in soy. Tofu is an excellent source of isoflavones. Just one-half cup of tofu contains about 38 mg of isoflavones.
Fresh Homemade tofu is just superb! Especially when made with those Laura Beans, naturally bred for their sweet, delicious flavor. The new automatic soymilk makers really simplify the process of making both soymilk and tofu. And once you have made tofu in your own kitchen, you will be amazed at just how easy and delicious it can be! This recipe makes 19 ounces of delicious, firm Chinese style tofu.
Make two batches (50 ounces each)
of double strength soymilk. Pour soymilk into a covered, 6 quart saucepan,
keeping the soymilk warm. In a glass measuring cup, warm water (a little
hotter than your index finger) in the microwave, or in a pan on the
stove. Stir the nigari into the warm water. It will dissolve in less
than a minute.
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