Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness. It is a traditional component of East Asian and Southeast Asian cuisines; it has been consumed in China for over 2,000 years. It can be silken, soft, firm, or extra firm. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and absorbs flavours well.
Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
Fresh Tofu has a short shelf life unless kept in Refrigeration. Hence we Freeze Dry Tofu and remove moisture out of it to increase its shelf life.
- It is not required to be kept in refrigerator. Can be stored in a Cool Dry place.
- Freeze Drying is a special technique where all nutrients, vitamins and minerals are preserved and taste, aroma and flavour are maintained.
- Freeze Dried Foods can easily be rehydrated by adding warm water.
- Since moisture is removed it becomes very light in weight and very convenient for traveling because of light weight, no need to refrigerate, and can be directly consumed like snacks.
- It is available in Cubes and Powder form. Which can be used for different purposes.
- It is ideal for working home makers because of its variety of use because it is convenient, light weight and can be stored without the fear of limited shelf life.
- Freeze Dried Tofu is hard but melts easily on hot foods. For re-hydrating the cheese immerse in hot water for few minutes and it will be soft ready to be used the way you like.
No Need to Refrigerate, Store in a cool dry place and protect from moisture. The product will last for years.
Currently available in 75 gms, and 150 gms in Cubes form and 100 gms in Powder form standard packing. Bulk Packing also available
Some health benefits of Tofu (Source https://www.medicalnewstoday.com/articles/278340.php )
- Cardiovascular disease: Soy isoflavines have been found to help reduce levels of LDL “bad” cholesterol, although it does not seem to increase HDL or “good” cholesterol levels.
- Breast and prostate cancer: Several clinical and experimental investigations have suggested that genistein, the predominant isoflavone in soy, has antioxidant properties that may inhibit the growth of cancer cells.
- Type 2 diabetes: People with type 2 diabetes often experience kidney disease, causing the body to excrete an excessive amount of protein in the urine.
- Kidney function: Protein, and particularly soy protein, may enhance renal function, and it could have benefits for people who are undergoing dialysis or kidney transplantation.
- Osteoporosis: Soy isoflavones may help reduce bone loss and increase bone mineral density, especially after menopause. They have also been reported to reduce some other symptoms of menopause.
- Symptoms of menopause: Some research has suggested that consuming soy products may help relieve symptoms of menopause, such as hot flashes, because of the phytoestrogens they contain.
- Liver damage: One study in rats has suggested that any type of tofu that has been curdled with various coagulants may help prevent liver damage caused by free radicals.
- Age-related brain diseases: Population studies have indicated that, in regions where people consume more soy, there is a lower incidence of age-related mental disorders.