Bean Curd
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Nuts and Seeds
Bean Curd
Latin:
Glycine max
Origin:
Called in Chinese "tofu," bean curd is a soft, bland, custardlike food product made from soybeans (Glycine max (L.) Merrill), of the family Leguminosae. The cultigen species Glycine max was domesticated in northeastern China from the wild Glycine soja, the earliest evidence of cultivation dating back to 1000 BC.
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In the third century BC, soybean and millet were regarded as the most important food crops in northeastern China. Soybean remains an important source of high protein to people in the Far East and Southeast Asia.
From the 1700's, European visitors to the Far East started bringing back soybean seed to Europe and introducing it to the colonies. Soybean started being grown in the USA from 1765 onwards but it was only in World War II with butter shortages and the need for substitutes that the soybean crops really took off and by 1973, the USA was producing three-quarters of the world crop. Maize farmers found that rotating maize with soybeans reduced the need for nitrogen fertilizers because, being legumes, soybean have rhizobium bacteria in their roots that convert gaseous nitrogen to nitrogenous compounds.
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Like most plants that have been domesticated, soybean is mainly self-pollinating which means that people have been able to easily keep separate breeding lines. This has resulted in a large number of different cultivars, differing for instance in seed color.
Bean curd, one of the products that is made of soybean, is an important source of protein in the cuisines of China, Japan, Korea, and Southeast Asia. It was also around 164 B.C. that Lord Liu An of Huai-nan invented the process of making bean curd.
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Bean curd is made from dried soybeans that are soaked in water, crushed in mash and boiled the mash. The mixture is separated into solid pulp and soy "milk." Coagulants such as calcium or magnesium chlorides and sulfates (sea salt) are added to the soy milk to separate the curds from the whey. The soy milk is poured into molds to allow the carbohydrate-laden whey to drain off. The resultant soft cakes are cut into squares and stored under water until sold, in bulk or in individual water-filled tubs. Traditionally, the pigs get the whey.
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Three main types of bean curd, with two other minor types, are generally available in grocery stores.
Firm bean curd is dense and solid and holds up well in stir fry dishes, soups, or on the grill... anywhere that you want the bean curd to maintain its shape. Firm bean curd also is higher in protein, fat and calcium than other forms of bean curd.
Soft bean curd is a good choice for recipes that call for blended bean curd, or in Oriental soups.
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Silken bean curd, a traditional Japanese delicacy, is made by a slightly different process, when the curds are left undrained and unpressed, that results in a soft, delicate texture, creamy, custard-like product. The curds can also be pressed to varying degrees of firmness and are available as soft, regular, firm, and extra-firm bean curd. The firmer the curd, the better it holds its shape. Silken bean curd works well in pureed or blended dishes. In Japan, silken bean curd is enjoyed "as is", with a touch of soy sauce and topped with chopped scallions.
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Flavored bean curd is also available. It may be infused with herbs or spices to produce a Mediterranean or curry flavor. Or, it is sometimes baked or steamed with soy sauce for a savory product that doesn't require any other preparation.
There is also the reduced-fat bean curd.
Bean curd is widely available in natural foods stores and in most supermarkets. In natural foods stores, it is usually in the refrigerator case, often with the dairy foods. In supermarkets, it is usually found in the produce section.
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Bean curd may be grilled, deep-fried, simmered, stir-fried, steamed, or eaten fresh. In China, fermented bean curd is popular. Chinese tofu has a somewhat firmer texture and more pronounced taste than that favored in Japan.
Also called Tofu, or Soybean Curd.
See also Food, Nuts and Seeds, Soybean.
Properties:
Sweet in flavor, cool in nature, it is related to the channels of the spleen, stomach and large intestine.
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Functions:
Invigorates qi and regulates the function of the stomach and spleen, promotes the production of body fluid and moistens dryness, clears away heat and toxic materials.
Applications:
Bean curd is used to treat acute conjunctivitis (inflammation of the conjunctiva, the membrane that coats the inner aspect of the eyelids and the outer surface of the eye), diabetes, recurrent dysentery.
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In addition, it can be used to remove toxic quality of sulphur and alcoholic drinks.
Dosage and Administration:
Bean curd may be grilled, deep-fried, simmered, boiled, stir-fried, steamed, or eaten fresh.
Because bean curd has a mild flavor and a porous texture, it readily absorbs the flavors of other ingredients. This makes bean curd a perfect addition to a wide variety of both savory and sweet dishes.
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It is important to choose the right bean curd for a dish. Use firm curd in dishes like stir fries, where you want chunks of bean curd to stay intact. Use softer versions or silken bean curd when you are pureeing or mashing the curd. Firm bean curd can also be frozen. Place the whole package--water and all if it is water-packed--into the freezer until it is frozen solid. Frozen bean curd will keep for 3 months. When defrosted, and the water is squeezed out, the bean curd takes on a pleasant caramel color and a pleasing chewy texture that makes it an especially good meat substitute.
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Since bean curd has been used for centuries in Asian countries, it is a common ingredient in a variety of Asian dishes. But its increasing popularity in western countries has given rise to many new uses for this versatile food. There are many delicious ways to prepare bean curd:
* Stir-fry chunks of firm bean curd with vegetables, soy sauce, and garlic for a Chinese cuisine.
* Add chunks of soft bean curd to miso soup for a traditional Japanese delicacy.
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* Add chunks of firm bean curd to a curry sauce for the flavor of Thailand.
* For a Korean-flavored meal, marinate bean curd in soy sauce and fresh ginger, and then stir fry with garlic, onions, and hot peppers.
* Add chunks of firm bean curd to vegetable soups or stews. Allow to simmer for at least 30 minutes so that the curd absorbs the other flavors in the dish.
* Blend soft or silken bean curd with low-fat sour cream and chopped chives and use to top a baked potato.
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* Puree bean curd with peanut butter or almond butter to make a fluffy sandwich spread.
* Blend regular bean curd with cooked spinach and Parmesan cheese and use to stuff lasagna layers or pasta shells.
* Mash regular bean curd with mayonnaise and chopped celery for a cholesterol-free egg salad-like sandwich spread.
* Scramble coarsely mashed bean curd with onions, mushrooms, herbs, and a dash of nutritional yeast for a delicious breakfast scramble.
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* Puree soft bean curd with herbs and cooked carrots or spinach; then thin with milk or broth to make a creamy soup.
* Blend soft bean curd with apple juice and bananas to make a breakfast smoothie.
* Puree soft bean curd with melted chocolate chips for a creamy pie filling.
Bean curd is available in several different types of packages. Aseptic-packed bean curd is shelf-stable and does not need to be refrigerated until it is opened. Once opened, it should be refrigerated and used within 3 to 4 days. Water-packed or vacuum-packed bean curd should always be kept refrigerated and used by the expiration date. After opening water-packed bean curd, rinse before cooking, and change the water daily to keep stored bean curd fresh.
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In China, fermented bean curd is popular. Chinese tofu has a somewhat firmer texture and more pronounced taste than that favored in Japan.
Cautions on Use:
Reference Materials:
Toxic or Side Effects:
Modern Researches:
Bean curd is 68 percent protein. Bean curd is rich in high-quality protein. It is also a good source of B-vitamins and iron. When the curdling agent used to make bean curd is calcium salt, the bean curd is an excellent source of calcium. While 50 percent of the calories in bean curd come from fat, a 4-ounce serving of bean curd contains just 6 grams of fat. It is low in saturated fat and contains no cholesterol.
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An eight-ounce serving of bean curd can provide an adult male with about 27 percent of his daily protein requirement. Bean curd has as much calcium as milk, and has, serving for serving, less than half the fat of most other protein sources.
Generally, the softer the bean curd, the lower the fat content. Bean curd is also very low in sodium, making it a perfect food for people on sodium-restricted diets.
In equal servings, bean curd has 25-50 percent less calories than beef, and 40 percent less calories than eggs. A 125-gram serving of extra firm bean curd has less than 120 calories, compared to 455 calories for the same portion of cheddar cheese., http://www.100md.com