Tofu is nutritious, full of protein, and a superb stand-in for meat in many dishes
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Please explain tofu. It featured in three recipes in a recent edition of Feast, but I don’t know anything about it, or why I should cook with it. Can you help?
Shelley, Hertfordshire
Fuchsia Dunlop, one of the world’s great cheerleaders for Chinese cookery, often finds herself shaking her head at western preconceptions about tofu. “We tend to regard it as an ingredient that’s used almost exclusively by vegetarians,” she says, “but in China, and elsewhere in Asia, tofu is eaten by just about everybody.” That shouldn’t be at all surprising, considering this simple soya bean product is versatile, nutritious and a hugely rich source of protein. It’s very on-message with the west’s current dietary obsessions, too, so if anything, it’s odd that more of us don’t tuck into the stuff more regularly: “It’s a fantastic option for those trying to reduce the amount of animal protein they eat,” Dunlop adds, “be that for environmental, ethical or health reasons.”
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