Every time I order food in a restaurant, I would always look at the menu and include a serving of a bean curd recipe. Tofu, also known as bean curd is a food of Chinese origin. I am a tofu lover for the simple reason that it satisfies my carnivorous cravings. I am not a vegetarian yet, but I am careful and wary of my meat intake. Thus, tofu has been my meat substitute for many years now. The search for my ultimate tofu recipe has never stopped.

Tofu is made by coagulating soy milk, and then pressing the curds formed into blocks. Tofu, on its own has a very little flavor or smell, so it can be used either in savory or sweet dishes, it can be seasoned or marinated, depending on the dish requirements.

Tofu is low in calories and has no saturated fat. It contains beneficial amounts of iron, especially needed by women of child bearing age and those in the premenopausal stage.  Depending on the production and the kind of coagulant used in producing the tofu, it may contain high amounts of calcium which is very important to bone development and maintenance. Tofu has significant contents of magnesium which is important to athletes. Tofu, also contains soy isoflavones, which duplicates natural human estrogens and may have a variety of beneficial and harmful effects, depending on quantities consumed.

There is a wide variety of tofu available in both Western and Eastern markets. Tofu production are classified into two categories. It is either the fresh tofu which is made directly from soy milk and the processed tofu, which is produced from fresh tofu.

Fresh tofu are produced into three different varieties: The soft/silken tofu which is also known as “soft tofu” or “smooth tofu.” In Japan, it is called the “silk-filtered tofu” and the Koreans call it “pure tofu”. Another variety of soft tofu is called the tofu brain. It is often eaten as dessert, because of its very soft texture, it could not be eaten with chopsticks and instead a teaspoon is used.

The Asian firm tofu also known as “cotton tofu” in Japan still contains a great amount of moisture. It has the firmness of raw meat but springs back readily when pressed. The texture of the inside of this tofu is similar to that of a custard. The skin of this firm tofu is more resilient to damage than the inside.

The Western firm/dried tofu is extra firm with the least amount of moisture. It has the firmness of fully cooked meat and a rubbery feel. When sliced thinly, this kind of tofu can be crumbled easily. Western firm tofu is milled and molded after the pressing and formed flat and sliced into long strips with a cross section. It resembles loose cooked noodles and can be served cold for stir-fried.

There is a need to preserve the fresh tofu, thus the tofu had to be processed in different ways to achieve unique textures and flavors. One method used in preserving fresh tofu is fermentation. A classic example of fermented tofu is the pickled tofu. It is cubed tofu that have been allowed to fully air-dry under hay and slowly fermented from aerial bacteria. It is then soaked in salt water, Chinese wine, vinegar and minced chillies or in a unique mixture of whole rice, bean paste, and soybeans.

Another fermented tofu is the stinky tofu. It is a soft tofu that has been fermented in vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses and are described by many as rotten and fecal. This tofu is fried to a crisp, usually served with soy sauce, sweet sauce and/or hot sauce.

The flavored tofu was innovated to preserve the fresh tofu. Sugar, fruit acids, and flavorants are mixed directly into curdling soy milk while the tofu is being produced. The product is what we call the sweet dessert tofus which include the peanut tofu, almond tofu, mango tofu, coconut tofu. These sweet tofus have the texture of silken tofu and are served cold.

Another famous flavored tofu is the Savory Egg Tofu often called the “Japan Bean Curd”. Whole beaten eggs are filtered and incorporated into the soy milk before the coagulant is added. The infusion of egg makes the tofu to have a fuller texture and flavor than a silken tofu.

Frying is the easiest method of preserving fresh tofu. All forms of tofus could be fried, except for the softest tofu. Thin and soft varieties are deep fried in oil until they are light and crispy. Asian firm tofus and dry tofu can be cut into bite-sized cubes or triangles and deep fried until golden and crisp. This maybe served with sauces or maybe cooked longer in sauce. This is also best added to hot pot dishes.

Frying, as a method of cooking tofu is my favorite.  Fried tofu is very versatile. I have been adventurous and experimental especially with sauces and side dishes.  My favorite vegetables complement the tasty tofu. It could be served with a wide variety of other foods. I have to remind you though,  be choosy with your choice of cooking oil.

It is easy to teach children to eat healthy food. Parents must set a good example. Start raising healthy eaters while they are young. I believe good nutrition is not avoiding fatty foods or even counting calories. It is eating small portions of a variety of foods.

Moderation is the key. Do not deprive children of their favorite foods but make sure that they are served carefully. Happy children are healthy eaters. Good tastes are linked to happy memories of childhood. Healthy eating becomes easy for the children to choose.

Taste is a learned behavior. Educate the taste buds of your children so that they are exposed to a wide array of foods. Introduce a new fruit or vegetable on a regular basis. There are foods that children will reject but make sure to introduce them again after a few weeks. Children’s tastes change and varies over time. I always sneaked in healthy vegetables to dishes that are familiar and they would not notice the addition.

Healthy eaters usually are good cooks. Teach your children how to cook and lead them to adventures that would be beneficial to them and the family. Cooking is an important skill that is essential in one’s life. It is also a fulfilling hobby to have your children hooked on. Encourage children to be creative in the kitchen. Introduce them to various and numerous colorful and nutritious fruits and vegetables.

Healthy eating when learned at an early age would remain second nature to a person. This is the best way to ensure the family of eating healthy.

The advantage of soup is that nothing is wasted. Vegetable soups are extremely low in calories and filling, making it a complete meal. They are inexpensive and easy to make. In fact, some of the most popular soups were thrown together, using up old vegetables hidden in the back of the fridge. Fridge Cleanup Soup.

It is awfully hard to go wrong in making vegetable soup. If you are just a beginner in the kitchen or having that special someone over for supper, a bowl of savory soup is always a winner.

Find the biggest pot in the house and fill it half full of fresh cool water. The pot we will be using in the following recipe will contain 12 cups of water half full. You can adjust the measurements to the proportion and size of your pot.

The key to good vegetable soup is timing and broth. Simulated chicken base is an excellent starting point. Check the ingredients to make sure that there are no animal fats or preservatives. A good quality chicken base can be usually be purchased in your local health food store. You may also want to try an all natural vegetable base soup mix. Garlic, onions and seasonings, soya sauce, bean sauce – all of these ingredients must first be added to the cold water, allowing the flavor to mingle before adding the contents of your soup. Before adding vegetables, taste the soup broth after then minutes of boiling to make sure that it is full-bodied and perfectly seasoned to your taste.

If you like your soups thick, add Quinoa or whole oats that have been powdered in the coffee grinder. These are also excellent for thickening stews. (Potato juice also is an excellent thickener working like cornstarch.) Once your broth has simmered for 15 minutes, add any dried ingredients such as split peas, legumes or lentils. Go easy on these ingredients because they are rich concentrated foods. A small amount is more than enough. They will also add to the thickening of the soup because of the starches. Soak beans overnight before adding them to the soup. If you are not used to eating beans, bring the beans to a boil then throw away the water. Do not add it to the soup broth or you may find yourself in an embarrassing situation.

Your next step is to add any starchy, dense vegetables, such as carrots, potatoes, yams, turnips and squash. These vegetables take longer to cook. Chop up the remainder of the soft vegetables while they are simmering on the stove. Timing is important so there will be no over-cooked mushy veggies. Vegetables are added according to their required cooking time.

Just about now, your house is going to be filled with savory smells that will entice your house is going to be filled with savory smells that will entice your children into the kitchen asking you, Daddy is the soup done yet? I’m starving.

About five minutes before you turn off the heat, add the tomato paste. The longer tomatoes cook the more acidic they become. After turning off the stove, allow the soup to stand for about an hour. Then add good tasting yeast for a rich cheesy flavor.

You can also add miso, but never cook this delicate fermented bean paste. Miso has been fermented for over two years in large cakes, keeping its enzyme qualities and producing healthy bacteria that help to clean the colon.

We hope that these soups will give you a starting point in which you can begin to create your own dishes that will reflect your character and unique taste. We have lots of room for creativity.