豆腐 tofu

As a wanna-be Chinese, you do as the Chinese when in China. That is, little or no meat and lots of Tofu. Now i know you have heard of tofu and know it’s supposed to be healthy but what is it? In western culture it is pretty new and having little vocabulary when it comes to Mandarin. I was left in the dark with no satisfying answer. Or ‘clued’ upped connoisseurs not giving me a comprehensive yet simple explanation. So i did get the answer with the help of my friend Google and also found out that a well known South African upper marker grocery store sell it for round about R50 whereas  the Chinese Super market sell it for R5 a block... quite handy info for new buyers.  So here’s the summery Tofu is worth the hype. Here’s my ‘wiki’ on it:

It is made from soybeans, water and a coagulant, or curdling agent (then kind of compressed) In my mind almost like concentrated soya. It is high in protein and calcium and well known for its ability to absorb new flavours through spices and marinades. There are two main kinds of tofu, silken or soft tofu, and firm or regular tofu. It has various other nutrients, which include magnesium, phosphorous and vitamins B1, B2, B3 and E. So there you go i will post some recipes soon. I first have to try them myself.
Au revoir new tofu eaters