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 Beancurd,
also known as Tofu, is a soft, cheese-like food made by curdling
fresh hot soymilk with a coagulant. Traditionally, the curdling
agent used to make tofu is nigari, a compound found in natural
ocean water, or calcium sulfate, a naturally occurring mineral.
Curds also can be produced by acidic foods like lemon juice
or vinegar. The curds then are generally pressed into a solid
block.
For those interested in tofu, newer naturally concentrated
products are available with much better flavor than tofu products.
Because of a patented, natural concentration process, just
1 Revival Soy bar or shake contains the amount of isoflavones
found in about a pound of tofu.
Tofu was first used in China around 200 B.C. Although the
discovery of the process for making tofu is lost to the ages,
Chinese legend has it that the first batch of tofu was created
by accident. A Chinese cook added nigari to flavor a batch
of pureed, cooked soybeans; the nigari produced the curd that
we know today as tofu.
Today, tofu is a dietary staple throughout Asia. This delicate
food is made fresh daily in thousands of tofu shops and sold
on the street.
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