I’ll admit that I have a love-hate relationship with tofu. For me, the texture needs to be just right, and flavorful seasonings are surely the key to transforming this often-mushy soybean product to something tasty. Especially popular with vegans and vegetarians, tofu is a nutritious powerhouse. Tofu is high in protein, B-vitamins, calcium, phosphorus, iron, sodium, calcium, and potassium, and it’s low in calories (only eighteen per ounce).
According to Paul Pitchford, author of the essential nutrition tome Healing with Whole Foods, tofu has several healing properties.
Cooling thermal nature; benefits the Metal Element including the lungs and large intestine; moistens dry conditions in the body; relieves inflammation of the stomach; neutralizes toxins—used in cases of alcoholism, chronic amoebic dysentery, healing reactions, dietary changes, etc.; also traditionally applied to concussions as a thick tofu poultice.
Tofu is a concentrated protein and can be beneficial when eaten in moderate amounts, especially in warmer weather and by those with heat signs (red tongue, red face, aversion to heat, or sensation of being too hot); it is sometimes used to reduce heat signs accompanying heart disease and high blood pressure. For most people, its yin, cooling quality needs to be altered by thorough cooking; adding warming spices such as ginger is particularly helpful for cold persons.
So whether you’re making miso soup with tofu, marinated tofu steaks, or spiced tofu puree, remember not to abandon this healing food until you give it a real chance! Here is a great recipe, courtesy of Paul Pitchford, sure to please even the tofu skeptic, like me!
TOFU MEATLESS BALLS
1 cake tofu
1/4 cup walnuts, chopped
1/4 cup bread crumbs or wheat germ
1/8 cup whole-wheat flour
1 tablespoon parsley, chopped
1/2 teaspoon each oregano and basil
1/2 onion, minced
1 tablespoon soy sauce
• Thoroughly mix everything together.
• Form into 2-inch balls.
• Deep-fry or bake at 350°F until golden.
• Serve as an hors d’oeuvre with a dip, or place in a casserole dish and cover with a sauce. Cover and bake an additional 20 minutes. Serve over grain or noodles.
• Serves 4.
Do you have a favorite tofu recipe? Share it in the comments below!
Image by Andrea_Nguyen on Flickr Courtesy of Creative Commons Licensing.
This is a really, really simple Japanese way to eat tofu on a hot summer day (I know these are rare in Berkeley). Get some very soft silken tofu–local makers like Hodo Soy Beanery (hodosoy.com) and San Jose Tofu both make really good fresh tofu–and put it on a pretty plate. Presentation is everything with this dish because it’s so simple. Finely chop some green onion and grate some ginger, and sprinkle them over the tofu. Splash the whole thing with a little tamari or shoyu, and you’re done! Really good served with salads or cold soba noodles. But first you have to wait for a hot day to arrive.
Thanks for the delicious sounding recipe, Hisae. I love fresh ginger!