September's retreat was again a huge success with 26 happy participants, delicious lunch as always and a relaxing foot reflexology workshop from Amara. The cooking demonstration given by Mrnalini was an introduction to tofu and this is what she told us.
Tofu is a product made from soy milk and a coagulant. It is a very good source of protein while at the same time being very low in saturated fat.Tofu provides an abundance of iron as well as manganese, selenium, omega-3 fatty acids, phosphorus, copper, calcium and magnesium.
This wonder food is touted as one of the world’s healthiest foods and for good reason. It has been found that soy products help to regulate blood sugar, blood pressure and keep estrogen in balance. There are also studies which show soy intake helps to prevent colon, breast and prostate cancer as well as atherosclerosis.
Yet, like all foods, soy needs to be incorporated into a person's diet in a balanced and individualized way. It’s important that even very healthy foods are consumed in moderation.
Tofu has very little flavor or smell on its own. Consequently it lends itself equally well to either savoury or sweet dishes. As a method of flavouring it is often marinated in soy sauce, chilis, sesame oil, etc. Fresh tofu is usually packaged in water and once opened it should be kept in the refrigerator and it's water changed daily. In this way the tofu can last up to a week.
Tofu is sold in a number of different ways:
Silken/Soft tofu has the highest moisture content of all tofus. Its texture is similar to a very fine custard and is often used in desserts, smoothies, soups and sauces.
Firm tofu is dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats and calcium than other types of tofu.
Fried Tofu puffs (bean bubble) are deep fried until light and airy at the core and are delicious in soups because they soak up the flavour like little sponges.
Pressed Tofu is usually seasoned and pressed to remove excess water content. This can be cut into strips and used in soups or stir fries or used in sandwiches.
Frozen Tofu (thousand layer tofu) By freezing tofu, the large ice crystals that develop within the tofu result in the formation of cavities that soak up the flavours of the dish once the tofu is defrosted, the moisture squeezed out and marinated.
