Soya Bean Curd

Though bean curd is Chinese in origin, it enjoys a global reputation. Both vegetarians and non-vegetarians have favorite dishes consisting of bean curd. Popularly known as tofu, it is one of the few food products having acceptance in every corner of the world. Tofu can be eaten fresh, frozen, fried, semi-fried and processed condition. Tofu can be mainly of three varieties. They are soft, firm and dried. Except soft, fried bean curd recipes can be prepared from all types of tofu. Texture of tofu curd is light and airy in the core. It is called as youdoufu in Chinese. Its literal meaning is bean bubbles. Origin of this Chinese name is due to the shape of fried bean curd.

Asian tofu is generally harder. They lack moisture content. Here, to prepare fried bean curd, tofu is cut in cubes and fried till it turns golden brown. Fried tofu is eaten with sauce and other liquids in Asia. Fried tofu is also used in several Japanese sushi dishes. In east and south East Asia, vegetable, sunflower and canola oils are used to prepare fried bean curd. In this part of the world, pre-fried tofu is less preferred. Specialty of tofu here is crispy surface and custard core. Even soft tofu is fried in Japan and is served in slices. Tofu curd is a popular ingredient of several non-vegetarian dishes of the west countries.

Fried bean curd preserves the same nutritional value like fresh tofu. It might have little fat content more after frying. Fried tofu is rich in protein and minerals like calcium, magnesium and iron. It helps your body in fighting with cholesterol content. Doctors often prescribe fried bean curd for people struggling with obesity and higher body mass index. It effectively checks serum cholesterol level of your body. Hence, fried tofu lowers the risk and incidence of heart attack and other cardio vascular diseases. Women during the menopause time can get rid of hot flashes by consuming fried tofu. It also makes you less vulnerable towards skin, breast, prostrate and uterus cancer. Fried tofu is FDA approved.