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What the Hell is Tofu?

FLIFE OF iTOFU TOFUE CURERFOOD ITHE A Super Food is a term used to describe food with high phytonu- trients, which have been discovered to be helpful in preventing numerous diseases. These nutrient dense Super Foods are found in a variety of plant foods, including the mighty soybean. DID YOU KNOW? PORK: A 4 oz serving of ground pork: 24g of fat 9g saturated fat (36% DV of recommended fat need per day) 105mg of cholesterol. BEEF: A 4 oz serving of 85% lean ground beef: 17g of fat 7g saturated fat (27% DV of recommended fat need per day) 100mg of cholesterol. TOFU: A 4 oz serving of extra firm tofu: 6g of fat, Og saturated fat (only 9% DV of recommended fat needed per day) O cholesterol! Tomystery: SOLVED The biggest misconcep- tion about tofu is that it's bland, but you can do anything with it - it takes on the flavor of whatever you cook it with! SPICES The oldest evidence of tofu pro- duction is a Chinese mural incised on a stone slab. It shows a kitchen scene that proves that soymilk and tofu were being made in China during the period A.D.25-220 not actual mural Soybeans were first introduced in the United States in the early 1800s. Today, soybean production is second only to corn as the largest crop produced in this country. #1 U.S. CROP #2U.S. CROP DID YOU KNOW? Recognized by the FDA, just 25 grams of soy protein per day, as part of a healthy diet low in saturated fat and cho- lesterol, may reduce your risk of heart disease. 25 GM 5GM 5GM 5GM 5GM 5GM Soybeans mature 3-5 months after planting. Today, most soybeans are harvested and threshed at the same time with the use of a combine. The beans are then dried before being soaked in water. The beans are ground with stone grinders, resulting in soymilk. The soymilk is mixed with natural thickening minerals and water which forms into bean curd. When it's done, the bean curd is poured into a box where water is pressed out. Tomystery: SOLVED Super Firm and Extra Firm tofu is fairly dense and has a meat-like texture, perfect for stir-frys. Firm and Soft tofu, the soymilk is thickened more and less water is pressed out, great for dips. Silken tofu is the creamiest type of tofu and retains the most water, making it creamy, wonderful for smoothies. DID YOU KNOW? There are 20 common amino acids or building blocks - that make up protein in our bodies and in food. Eight to ten of these are considered essential, meaning our bodies can't make them. We only get them from food. The soybean con- tains the full complement of amino acids, making it unique among plant protein sources! BASIC TOFU STIR FRY Using your favorite Stir Fry sauce Serves 5 •1 pkg Nasoya® Extra Firm tofu, patted dry and cut into 2" cubes •1 red pepper, chopped • 2 carrots, julienne • 2 cups broccoli, chopped • 2 mushrooms, sliced • 2 tbsp canola oil • 8-oz of your favorite stir fry sauce Heat 1 tbsp of oil in a large nonstick pan over medium high heat. Once hot, add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes. Reduce the heat to medium and add the remaining 1 tbsp of oil and the vegeta- bles. Stir often to cook evenly. When the vegetables are almost cooked, add the stir fry sauce to the pan. Reduce heat to low and stir for 2 minutes. Serve over rice or noodles. Enjoy! Tip: Pressed for time? Use 1 (16-oz) package frozen stir-fry vegetables Nutritionals: Calories 190 Calories from Fat 90 Total Fat 10 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg Sodium 420 mg Total Carbohydrate 14 g Dietary Fiber 2 g Sugars 7 g Protein 10 g GARDEN TOFU SCRAMBLE Serves 7 •1 pkg Nasoya® Firm tofu, patted dry • 1 tbsp canola oil •1 clove garlic, minced •1 small white onion, chopped • 6 button mushrooms, sliced 2 cup carrots, grated • 1 tsp salt • ½ tsp turmeric •1 cup baby spinach 1 tomato, diced Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and sauté for about 5 minutes. Add the mushrooms and carrots and sauté for another 5 minutes. Add the tofu into the pan and crumble it into small pieces using a spatula. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor but it will also make the tofu look like eggs! 5 minutes, stirring occasionally to blend well. Heat for abo Mix in the spinach and tomato and heat until spinach is just wilted, about 3 minutes. Remove from heat and enjoy! Nutritionals: Calories 90 Calories from Fat 40 Total Fat 4.5 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 370 mg Total Carbohydrate 5 g Dietary Fiber 1 g Sugars 1 g Protein 6 g TOFU TACOS Serves 6 1 pkg Nasoya® Extra Firm tofu, patted dry 1 packet taco seasoning mix 1 tbsp canola oil 2 cloves garlic, minced 1 onion, chopped 1 green bell pepper, chopped 6 taco shells 2 cups shredded lettuce 1 tomato, chopped cup shredded Cheddar cheese 4 cup salsa In a medium bowl, add taco seasoning mix. Crumble tofu into small bite-sized pieces and add seasoning, stirring until coated. Set aside. Heat oil in a large nonstick pan over medium high heat. Add the garlic, onion, and green pepper and cook for 7 minutes until soft, stirring occasionally. Add the tofu and cook an additional 5 minutes. Spoon the taco filling into warmed taco shell and top with lettuce, toma- toes, Cheddar cheese, and salsa. Nutritionals: Calories 270 Calories from Fat 150 Total Fat 16 g Saturated Fat 6 g Trans Fat 0 g Cholesterol 20 mg Sodium 510 mg Total Carbohydrate 16 g Dietary Fiber 3 g Sugars 3 g Protein 14 g Омс 100MG 105MG TOFU BEEF PORK is maintained by the USDA A collection of over 10,000 TOFACT accessions of soybean seeds FLIFE OF iTOFU TOFUE CURERFOOD ITHE A Super Food is a term used to describe food with high phytonu- trients, which have been discovered to be helpful in preventing numerous diseases. These nutrient dense Super Foods are found in a variety of plant foods, including the mighty soybean. DID YOU KNOW? PORK: A 4 oz serving of ground pork: 24g of fat 9g saturated fat (36% DV of recommended fat need per day) 105mg of cholesterol. BEEF: A 4 oz serving of 85% lean ground beef: 17g of fat 7g saturated fat (27% DV of recommended fat need per day) 100mg of cholesterol. TOFU: A 4 oz serving of extra firm tofu: 6g of fat, Og saturated fat (only 9% DV of recommended fat needed per day) O cholesterol! Tomystery: SOLVED The biggest misconcep- tion about tofu is that it's bland, but you can do anything with it - it takes on the flavor of whatever you cook it with! SPICES The oldest evidence of tofu pro- duction is a Chinese mural incised on a stone slab. It shows a kitchen scene that proves that soymilk and tofu were being made in China during the period A.D.25-220 not actual mural Soybeans were first introduced in the United States in the early 1800s. Today, soybean production is second only to corn as the largest crop produced in this country. #1 U.S. CROP #2U.S. CROP DID YOU KNOW? Recognized by the FDA, just 25 grams of soy protein per day, as part of a healthy diet low in saturated fat and cho- lesterol, may reduce your risk of heart disease. 25 GM 5GM 5GM 5GM 5GM 5GM Soybeans mature 3-5 months after planting. Today, most soybeans are harvested and threshed at the same time with the use of a combine. The beans are then dried before being soaked in water. The beans are ground with stone grinders, resulting in soymilk. The soymilk is mixed with natural thickening minerals and water which forms into bean curd. When it's done, the bean curd is poured into a box where water is pressed out. Tomystery: SOLVED Super Firm and Extra Firm tofu is fairly dense and has a meat-like texture, perfect for stir-frys. Firm and Soft tofu, the soymilk is thickened more and less water is pressed out, great for dips. Silken tofu is the creamiest type of tofu and retains the most water, making it creamy, wonderful for smoothies. DID YOU KNOW? There are 20 common amino acids or building blocks - that make up protein in our bodies and in food. Eight to ten of these are considered essential, meaning our bodies can't make them. We only get them from food. The soybean con- tains the full complement of amino acids, making it unique among plant protein sources! BASIC TOFU STIR FRY Using your favorite Stir Fry sauce Serves 5 •1 pkg Nasoya® Extra Firm tofu, patted dry and cut into 2" cubes •1 red pepper, chopped • 2 carrots, julienne • 2 cups broccoli, chopped • 2 mushrooms, sliced • 2 tbsp canola oil • 8-oz of your favorite stir fry sauce Heat 1 tbsp of oil in a large nonstick pan over medium high heat. Once hot, add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes. Reduce the heat to medium and add the remaining 1 tbsp of oil and the vegeta- bles. Stir often to cook evenly. When the vegetables are almost cooked, add the stir fry sauce to the pan. Reduce heat to low and stir for 2 minutes. Serve over rice or noodles. Enjoy! Tip: Pressed for time? Use 1 (16-oz) package frozen stir-fry vegetables Nutritionals: Calories 190 Calories from Fat 90 Total Fat 10 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg Sodium 420 mg Total Carbohydrate 14 g Dietary Fiber 2 g Sugars 7 g Protein 10 g GARDEN TOFU SCRAMBLE Serves 7 •1 pkg Nasoya® Firm tofu, patted dry • 1 tbsp canola oil •1 clove garlic, minced •1 small white onion, chopped • 6 button mushrooms, sliced 2 cup carrots, grated • 1 tsp salt • ½ tsp turmeric •1 cup baby spinach 1 tomato, diced Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and sauté for about 5 minutes. Add the mushrooms and carrots and sauté for another 5 minutes. Add the tofu into the pan and crumble it into small pieces using a spatula. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor but it will also make the tofu look like eggs! 5 minutes, stirring occasionally to blend well. Heat for abo Mix in the spinach and tomato and heat until spinach is just wilted, about 3 minutes. Remove from heat and enjoy! Nutritionals: Calories 90 Calories from Fat 40 Total Fat 4.5 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 370 mg Total Carbohydrate 5 g Dietary Fiber 1 g Sugars 1 g Protein 6 g TOFU TACOS Serves 6 1 pkg Nasoya® Extra Firm tofu, patted dry 1 packet taco seasoning mix 1 tbsp canola oil 2 cloves garlic, minced 1 onion, chopped 1 green bell pepper, chopped 6 taco shells 2 cups shredded lettuce 1 tomato, chopped cup shredded Cheddar cheese 4 cup salsa In a medium bowl, add taco seasoning mix. Crumble tofu into small bite-sized pieces and add seasoning, stirring until coated. Set aside. Heat oil in a large nonstick pan over medium high heat. Add the garlic, onion, and green pepper and cook for 7 minutes until soft, stirring occasionally. Add the tofu and cook an additional 5 minutes. Spoon the taco filling into warmed taco shell and top with lettuce, toma- toes, Cheddar cheese, and salsa. Nutritionals: Calories 270 Calories from Fat 150 Total Fat 16 g Saturated Fat 6 g Trans Fat 0 g Cholesterol 20 mg Sodium 510 mg Total Carbohydrate 16 g Dietary Fiber 3 g Sugars 3 g Protein 14 g OMG 100MG 105MG TOFU ВЕEF PORK 喜 is maintained by the USDA A collection of over 10,000 TOFACT accessions of soybean seeds FLIFE OF iTOFU TOFUE CURERFOOD ITHE A Super Food is a term used to describe food with high phytonu- trients, which have been discovered to be helpful in preventing numerous diseases. These nutrient dense Super Foods are found in a variety of plant foods, including the mighty soybean. DID YOU KNOW? PORK: A 4 oz serving of ground pork: 24g of fat 9g saturated fat (36% DV of recommended fat need per day) 105mg of cholesterol. BEEF: A 4 oz serving of 85% lean ground beef: 17g of fat 7g saturated fat (27% DV of recommended fat need per day) 100mg of cholesterol. TOFU: A 4 oz serving of extra firm tofu: 6g of fat, Og saturated fat (only 9% DV of recommended fat needed per day) O cholesterol! Tomystery: SOLVED The biggest misconcep- tion about tofu is that it's bland, but you can do anything with it - it takes on the flavor of whatever you cook it with! SPICES The oldest evidence of tofu pro- duction is a Chinese mural incised on a stone slab. It shows a kitchen scene that proves that soymilk and tofu were being made in China during the period A.D.25-220 not actual mural Soybeans were first introduced in the United States in the early 1800s. Today, soybean production is second only to corn as the largest crop produced in this country. #1 U.S. CROP #2U.S. CROP DID YOU KNOW? Recognized by the FDA, just 25 grams of soy protein per day, as part of a healthy diet low in saturated fat and cho- lesterol, may reduce your risk of heart disease. 25 GM 5GM 5GM 5GM 5GM 5GM Soybeans mature 3-5 months after planting. Today, most soybeans are harvested and threshed at the same time with the use of a combine. The beans are then dried before being soaked in water. The beans are ground with stone grinders, resulting in soymilk. The soymilk is mixed with natural thickening minerals and water which forms into bean curd. When it's done, the bean curd is poured into a box where water is pressed out. Tomystery: SOLVED Super Firm and Extra Firm tofu is fairly dense and has a meat-like texture, perfect for stir-frys. Firm and Soft tofu, the soymilk is thickened more and less water is pressed out, great for dips. Silken tofu is the creamiest type of tofu and retains the most water, making it creamy, wonderful for smoothies. DID YOU KNOW? There are 20 common amino acids or building blocks - that make up protein in our bodies and in food. Eight to ten of these are considered essential, meaning our bodies can't make them. We only get them from food. The soybean con- tains the full complement of amino acids, making it unique among plant protein sources! BASIC TOFU STIR FRY Using your favorite Stir Fry sauce Serves 5 •1 pkg Nasoya® Extra Firm tofu, patted dry and cut into 2" cubes •1 red pepper, chopped • 2 carrots, julienne • 2 cups broccoli, chopped • 2 mushrooms, sliced • 2 tbsp canola oil • 8-oz of your favorite stir fry sauce Heat 1 tbsp of oil in a large nonstick pan over medium high heat. Once hot, add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes. Reduce the heat to medium and add the remaining 1 tbsp of oil and the vegeta- bles. Stir often to cook evenly. When the vegetables are almost cooked, add the stir fry sauce to the pan. Reduce heat to low and stir for 2 minutes. Serve over rice or noodles. Enjoy! Tip: Pressed for time? Use 1 (16-oz) package frozen stir-fry vegetables Nutritionals: Calories 190 Calories from Fat 90 Total Fat 10 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg Sodium 420 mg Total Carbohydrate 14 g Dietary Fiber 2 g Sugars 7 g Protein 10 g GARDEN TOFU SCRAMBLE Serves 7 •1 pkg Nasoya® Firm tofu, patted dry • 1 tbsp canola oil •1 clove garlic, minced •1 small white onion, chopped • 6 button mushrooms, sliced 2 cup carrots, grated • 1 tsp salt • ½ tsp turmeric •1 cup baby spinach 1 tomato, diced Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and sauté for about 5 minutes. Add the mushrooms and carrots and sauté for another 5 minutes. Add the tofu into the pan and crumble it into small pieces using a spatula. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor but it will also make the tofu look like eggs! 5 minutes, stirring occasionally to blend well. Heat for abo Mix in the spinach and tomato and heat until spinach is just wilted, about 3 minutes. Remove from heat and enjoy! Nutritionals: Calories 90 Calories from Fat 40 Total Fat 4.5 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 370 mg Total Carbohydrate 5 g Dietary Fiber 1 g Sugars 1 g Protein 6 g TOFU TACOS Serves 6 1 pkg Nasoya® Extra Firm tofu, patted dry 1 packet taco seasoning mix 1 tbsp canola oil 2 cloves garlic, minced 1 onion, chopped 1 green bell pepper, chopped 6 taco shells 2 cups shredded lettuce 1 tomato, chopped cup shredded Cheddar cheese 4 cup salsa In a medium bowl, add taco seasoning mix. Crumble tofu into small bite-sized pieces and add seasoning, stirring until coated. Set aside. Heat oil in a large nonstick pan over medium high heat. Add the garlic, onion, and green pepper and cook for 7 minutes until soft, stirring occasionally. Add the tofu and cook an additional 5 minutes. Spoon the taco filling into warmed taco shell and top with lettuce, toma- toes, Cheddar cheese, and salsa. Nutritionals: Calories 270 Calories from Fat 150 Total Fat 16 g Saturated Fat 6 g Trans Fat 0 g Cholesterol 20 mg Sodium 510 mg Total Carbohydrate 16 g Dietary Fiber 3 g Sugars 3 g Protein 14 g OMG 100MG 105MG TOFU ВЕEF PORK 喜 is maintained by the USDA A collection of over 10,000 TOFACT accessions of soybean seeds FLIFE OF iTOFU TOFUE CURERFOOD ITHE A Super Food is a term used to describe food with high phytonu- trients, which have been discovered to be helpful in preventing numerous diseases. These nutrient dense Super Foods are found in a variety of plant foods, including the mighty soybean. DID YOU KNOW? PORK: A 4 oz serving of ground pork: 24g of fat 9g saturated fat (36% DV of recommended fat need per day) 105mg of cholesterol. BEEF: A 4 oz serving of 85% lean ground beef: 17g of fat 7g saturated fat (27% DV of recommended fat need per day) 100mg of cholesterol. TOFU: A 4 oz serving of extra firm tofu: 6g of fat, Og saturated fat (only 9% DV of recommended fat needed per day) O cholesterol! Tomystery: SOLVED The biggest misconcep- tion about tofu is that it's bland, but you can do anything with it - it takes on the flavor of whatever you cook it with! SPICES The oldest evidence of tofu pro- duction is a Chinese mural incised on a stone slab. It shows a kitchen scene that proves that soymilk and tofu were being made in China during the period A.D.25-220 not actual mural Soybeans were first introduced in the United States in the early 1800s. Today, soybean production is second only to corn as the largest crop produced in this country. #1 U.S. CROP #2U.S. CROP DID YOU KNOW? Recognized by the FDA, just 25 grams of soy protein per day, as part of a healthy diet low in saturated fat and cho- lesterol, may reduce your risk of heart disease. 25 GM 5GM 5GM 5GM 5GM 5GM Soybeans mature 3-5 months after planting. Today, most soybeans are harvested and threshed at the same time with the use of a combine. The beans are then dried before being soaked in water. The beans are ground with stone grinders, resulting in soymilk. The soymilk is mixed with natural thickening minerals and water which forms into bean curd. When it's done, the bean curd is poured into a box where water is pressed out. Tomystery: SOLVED Super Firm and Extra Firm tofu is fairly dense and has a meat-like texture, perfect for stir-frys. Firm and Soft tofu, the soymilk is thickened more and less water is pressed out, great for dips. Silken tofu is the creamiest type of tofu and retains the most water, making it creamy, wonderful for smoothies. DID YOU KNOW? There are 20 common amino acids or building blocks - that make up protein in our bodies and in food. Eight to ten of these are considered essential, meaning our bodies can't make them. We only get them from food. The soybean con- tains the full complement of amino acids, making it unique among plant protein sources! BASIC TOFU STIR FRY Using your favorite Stir Fry sauce Serves 5 •1 pkg Nasoya® Extra Firm tofu, patted dry and cut into 2" cubes •1 red pepper, chopped • 2 carrots, julienne • 2 cups broccoli, chopped • 2 mushrooms, sliced • 2 tbsp canola oil • 8-oz of your favorite stir fry sauce Heat 1 tbsp of oil in a large nonstick pan over medium high heat. Once hot, add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes. Reduce the heat to medium and add the remaining 1 tbsp of oil and the vegeta- bles. Stir often to cook evenly. When the vegetables are almost cooked, add the stir fry sauce to the pan. Reduce heat to low and stir for 2 minutes. Serve over rice or noodles. Enjoy! Tip: Pressed for time? Use 1 (16-oz) package frozen stir-fry vegetables Nutritionals: Calories 190 Calories from Fat 90 Total Fat 10 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg Sodium 420 mg Total Carbohydrate 14 g Dietary Fiber 2 g Sugars 7 g Protein 10 g GARDEN TOFU SCRAMBLE Serves 7 •1 pkg Nasoya® Firm tofu, patted dry • 1 tbsp canola oil •1 clove garlic, minced •1 small white onion, chopped • 6 button mushrooms, sliced 2 cup carrots, grated • 1 tsp salt • ½ tsp turmeric •1 cup baby spinach 1 tomato, diced Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and sauté for about 5 minutes. Add the mushrooms and carrots and sauté for another 5 minutes. Add the tofu into the pan and crumble it into small pieces using a spatula. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor but it will also make the tofu look like eggs! 5 minutes, stirring occasionally to blend well. Heat for abo Mix in the spinach and tomato and heat until spinach is just wilted, about 3 minutes. Remove from heat and enjoy! Nutritionals: Calories 90 Calories from Fat 40 Total Fat 4.5 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 370 mg Total Carbohydrate 5 g Dietary Fiber 1 g Sugars 1 g Protein 6 g TOFU TACOS Serves 6 1 pkg Nasoya® Extra Firm tofu, patted dry 1 packet taco seasoning mix 1 tbsp canola oil 2 cloves garlic, minced 1 onion, chopped 1 green bell pepper, chopped 6 taco shells 2 cups shredded lettuce 1 tomato, chopped cup shredded Cheddar cheese 4 cup salsa In a medium bowl, add taco seasoning mix. Crumble tofu into small bite-sized pieces and add seasoning, stirring until coated. Set aside. Heat oil in a large nonstick pan over medium high heat. Add the garlic, onion, and green pepper and cook for 7 minutes until soft, stirring occasionally. Add the tofu and cook an additional 5 minutes. Spoon the taco filling into warmed taco shell and top with lettuce, toma- toes, Cheddar cheese, and salsa. Nutritionals: Calories 270 Calories from Fat 150 Total Fat 16 g Saturated Fat 6 g Trans Fat 0 g Cholesterol 20 mg Sodium 510 mg Total Carbohydrate 16 g Dietary Fiber 3 g Sugars 3 g Protein 14 g OMG 100MG 105MG TOFU ВЕEF PORK 喜 is maintained by the USDA A collection of over 10,000 TOFACT accessions of soybean seeds FLIFE OF iTOFU TOFUE CURERFOOD ITHE A Super Food is a term used to describe food with high phytonu- trients, which have been discovered to be helpful in preventing numerous diseases. These nutrient dense Super Foods are found in a variety of plant foods, including the mighty soybean. DID YOU KNOW? PORK: A 4 oz serving of ground pork: 24g of fat 9g saturated fat (36% DV of recommended fat need per day) 105mg of cholesterol. BEEF: A 4 oz serving of 85% lean ground beef: 17g of fat 7g saturated fat (27% DV of recommended fat need per day) 100mg of cholesterol. TOFU: A 4 oz serving of extra firm tofu: 6g of fat, Og saturated fat (only 9% DV of recommended fat needed per day) O cholesterol! Tomystery: SOLVED The biggest misconcep- tion about tofu is that it's bland, but you can do anything with it - it takes on the flavor of whatever you cook it with! SPICES The oldest evidence of tofu pro- duction is a Chinese mural incised on a stone slab. It shows a kitchen scene that proves that soymilk and tofu were being made in China during the period A.D.25-220 not actual mural Soybeans were first introduced in the United States in the early 1800s. Today, soybean production is second only to corn as the largest crop produced in this country. #1 U.S. CROP #2U.S. CROP DID YOU KNOW? Recognized by the FDA, just 25 grams of soy protein per day, as part of a healthy diet low in saturated fat and cho- lesterol, may reduce your risk of heart disease. 25 GM 5GM 5GM 5GM 5GM 5GM Soybeans mature 3-5 months after planting. Today, most soybeans are harvested and threshed at the same time with the use of a combine. The beans are then dried before being soaked in water. The beans are ground with stone grinders, resulting in soymilk. The soymilk is mixed with natural thickening minerals and water which forms into bean curd. When it's done, the bean curd is poured into a box where water is pressed out. Tomystery: SOLVED Super Firm and Extra Firm tofu is fairly dense and has a meat-like texture, perfect for stir-frys. Firm and Soft tofu, the soymilk is thickened more and less water is pressed out, great for dips. Silken tofu is the creamiest type of tofu and retains the most water, making it creamy, wonderful for smoothies. DID YOU KNOW? There are 20 common amino acids or building blocks - that make up protein in our bodies and in food. Eight to ten of these are considered essential, meaning our bodies can't make them. We only get them from food. The soybean con- tains the full complement of amino acids, making it unique among plant protein sources! BASIC TOFU STIR FRY Using your favorite Stir Fry sauce Serves 5 •1 pkg Nasoya® Extra Firm tofu, patted dry and cut into 2" cubes •1 red pepper, chopped • 2 carrots, julienne • 2 cups broccoli, chopped • 2 mushrooms, sliced • 2 tbsp canola oil • 8-oz of your favorite stir fry sauce Heat 1 tbsp of oil in a large nonstick pan over medium high heat. Once hot, add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes. Reduce the heat to medium and add the remaining 1 tbsp of oil and the vegeta- bles. Stir often to cook evenly. When the vegetables are almost cooked, add the stir fry sauce to the pan. Reduce heat to low and stir for 2 minutes. Serve over rice or noodles. Enjoy! Tip: Pressed for time? Use 1 (16-oz) package frozen stir-fry vegetables Nutritionals: Calories 190 Calories from Fat 90 Total Fat 10 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg Sodium 420 mg Total Carbohydrate 14 g Dietary Fiber 2 g Sugars 7 g Protein 10 g GARDEN TOFU SCRAMBLE Serves 7 •1 pkg Nasoya® Firm tofu, patted dry • 1 tbsp canola oil •1 clove garlic, minced •1 small white onion, chopped • 6 button mushrooms, sliced 2 cup carrots, grated • 1 tsp salt • ½ tsp turmeric •1 cup baby spinach 1 tomato, diced Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and sauté for about 5 minutes. Add the mushrooms and carrots and sauté for another 5 minutes. Add the tofu into the pan and crumble it into small pieces using a spatula. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor but it will also make the tofu look like eggs! 5 minutes, stirring occasionally to blend well. Heat for abo Mix in the spinach and tomato and heat until spinach is just wilted, about 3 minutes. Remove from heat and enjoy! Nutritionals: Calories 90 Calories from Fat 40 Total Fat 4.5 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 370 mg Total Carbohydrate 5 g Dietary Fiber 1 g Sugars 1 g Protein 6 g TOFU TACOS Serves 6 1 pkg Nasoya® Extra Firm tofu, patted dry 1 packet taco seasoning mix 1 tbsp canola oil 2 cloves garlic, minced 1 onion, chopped 1 green bell pepper, chopped 6 taco shells 2 cups shredded lettuce 1 tomato, chopped cup shredded Cheddar cheese 4 cup salsa In a medium bowl, add taco seasoning mix. Crumble tofu into small bite-sized pieces and add seasoning, stirring until coated. Set aside. Heat oil in a large nonstick pan over medium high heat. Add the garlic, onion, and green pepper and cook for 7 minutes until soft, stirring occasionally. Add the tofu and cook an additional 5 minutes. Spoon the taco filling into warmed taco shell and top with lettuce, toma- toes, Cheddar cheese, and salsa. Nutritionals: Calories 270 Calories from Fat 150 Total Fat 16 g Saturated Fat 6 g Trans Fat 0 g Cholesterol 20 mg Sodium 510 mg Total Carbohydrate 16 g Dietary Fiber 3 g Sugars 3 g Protein 14 g OMG 100MG 105MG TOFU ВЕEF PORK 喜 is maintained by the USDA A collection of over 10,000 TOFACT accessions of soybean seeds FLIFE OF iTOFU TOFUE CURERFOOD ITHE A Super Food is a term used to describe food with high phytonu- trients, which have been discovered to be helpful in preventing numerous diseases. These nutrient dense Super Foods are found in a variety of plant foods, including the mighty soybean. DID YOU KNOW? PORK: A 4 oz serving of ground pork: 24g of fat 9g saturated fat (36% DV of recommended fat need per day) 105mg of cholesterol. BEEF: A 4 oz serving of 85% lean ground beef: 17g of fat 7g saturated fat (27% DV of recommended fat need per day) 100mg of cholesterol. TOFU: A 4 oz serving of extra firm tofu: 6g of fat, Og saturated fat (only 9% DV of recommended fat needed per day) O cholesterol! Tomystery: SOLVED The biggest misconcep- tion about tofu is that it's bland, but you can do anything with it - it takes on the flavor of whatever you cook it with! SPICES The oldest evidence of tofu pro- duction is a Chinese mural incised on a stone slab. It shows a kitchen scene that proves that soymilk and tofu were being made in China during the period A.D.25-220 not actual mural Soybeans were first introduced in the United States in the early 1800s. Today, soybean production is second only to corn as the largest crop produced in this country. #1 U.S. CROP #2U.S. CROP DID YOU KNOW? Recognized by the FDA, just 25 grams of soy protein per day, as part of a healthy diet low in saturated fat and cho- lesterol, may reduce your risk of heart disease. 25 GM 5GM 5GM 5GM 5GM 5GM Soybeans mature 3-5 months after planting. Today, most soybeans are harvested and threshed at the same time with the use of a combine. The beans are then dried before being soaked in water. The beans are ground with stone grinders, resulting in soymilk. The soymilk is mixed with natural thickening minerals and water which forms into bean curd. When it's done, the bean curd is poured into a box where water is pressed out. Tomystery: SOLVED Super Firm and Extra Firm tofu is fairly dense and has a meat-like texture, perfect for stir-frys. Firm and Soft tofu, the soymilk is thickened more and less water is pressed out, great for dips. Silken tofu is the creamiest type of tofu and retains the most water, making it creamy, wonderful for smoothies. DID YOU KNOW? There are 20 common amino acids or building blocks - that make up protein in our bodies and in food. Eight to ten of these are considered essential, meaning our bodies can't make them. We only get them from food. The soybean con- tains the full complement of amino acids, making it unique among plant protein sources! BASIC TOFU STIR FRY Using your favorite Stir Fry sauce Serves 5 •1 pkg Nasoya® Extra Firm tofu, patted dry and cut into 2" cubes •1 red pepper, chopped • 2 carrots, julienne • 2 cups broccoli, chopped • 2 mushrooms, sliced • 2 tbsp canola oil • 8-oz of your favorite stir fry sauce Heat 1 tbsp of oil in a large nonstick pan over medium high heat. Once hot, add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes. Reduce the heat to medium and add the remaining 1 tbsp of oil and the vegeta- bles. Stir often to cook evenly. When the vegetables are almost cooked, add the stir fry sauce to the pan. Reduce heat to low and stir for 2 minutes. Serve over rice or noodles. Enjoy! Tip: Pressed for time? Use 1 (16-oz) package frozen stir-fry vegetables Nutritionals: Calories 190 Calories from Fat 90 Total Fat 10 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg Sodium 420 mg Total Carbohydrate 14 g Dietary Fiber 2 g Sugars 7 g Protein 10 g GARDEN TOFU SCRAMBLE Serves 7 •1 pkg Nasoya® Firm tofu, patted dry • 1 tbsp canola oil •1 clove garlic, minced •1 small white onion, chopped • 6 button mushrooms, sliced 2 cup carrots, grated • 1 tsp salt • ½ tsp turmeric •1 cup baby spinach 1 tomato, diced Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and sauté for about 5 minutes. Add the mushrooms and carrots and sauté for another 5 minutes. Add the tofu into the pan and crumble it into small pieces using a spatula. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor but it will also make the tofu look like eggs! 5 minutes, stirring occasionally to blend well. Heat for abo Mix in the spinach and tomato and heat until spinach is just wilted, about 3 minutes. Remove from heat and enjoy! Nutritionals: Calories 90 Calories from Fat 40 Total Fat 4.5 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 370 mg Total Carbohydrate 5 g Dietary Fiber 1 g Sugars 1 g Protein 6 g TOFU TACOS Serves 6 1 pkg Nasoya® Extra Firm tofu, patted dry 1 packet taco seasoning mix 1 tbsp canola oil 2 cloves garlic, minced 1 onion, chopped 1 green bell pepper, chopped 6 taco shells 2 cups shredded lettuce 1 tomato, chopped cup shredded Cheddar cheese 4 cup salsa In a medium bowl, add taco seasoning mix. Crumble tofu into small bite-sized pieces and add seasoning, stirring until coated. Set aside. Heat oil in a large nonstick pan over medium high heat. Add the garlic, onion, and green pepper and cook for 7 minutes until soft, stirring occasionally. Add the tofu and cook an additional 5 minutes. Spoon the taco filling into warmed taco shell and top with lettuce, toma- toes, Cheddar cheese, and salsa. Nutritionals: Calories 270 Calories from Fat 150 Total Fat 16 g Saturated Fat 6 g Trans Fat 0 g Cholesterol 20 mg Sodium 510 mg Total Carbohydrate 16 g Dietary Fiber 3 g Sugars 3 g Protein 14 g OMG 100MG 105MG TOFU ВЕEF PORK 喜 is maintained by the USDA A collection of over 10,000 TOFACT accessions of soybean seeds

What the Hell is Tofu?

shared by kcatoto on Mar 23
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Tofu is an amazing food because of it’s ability to take on the taste of whatever it’s paired with, while also providing a healthy source of protein.

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