Cantonese-Style Tofu Recipe - Blue Zones (2024)

FAQs

Do they eat tofu in blue zones? ›

By adopting some of the healthy-eating principles that define a Blue Zones lifestyle, you too can live longer, better. People in Blue Zones areas have a diet that is 95% plant-based. Fruits, vegetables, beans, tofu, lentils, nuts, and seeds are rich with disease-fighting nutrients and the cornerstone of their diets.

It's available in many forms and consistencies and is a versatile addition to dishes such as stir-fries, smoothies, soups, sauces, and even desserts. Compounds in tofu appear to protect against illnesses such as heart disease, diabetes, and even certain types of cancer.

Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey.

Fresh sheets: Fresh tofu skin sheets are silky, nutty, and creamy with a firm bite. They can be cut into strips like noodles or added to your favorite soups, salads, or stir-fries. Fried rolls: Fried tofu skin is like a sponge with bubbles of air pockets that will soak up all of the flavors of soups and sauces.

Since it is not hardened, you can enjoy its fluffy texture. Since it easily falls apart, it is eaten in soups rather than stir-fried. It can be added to Okinawa soba noodles to make "yushi-tofu soba" or to miso soup and other soups.

In blue zones regions, the routine is similar. Ideally, breakfast or the first meal of the day consists of protein, complex carbohydrates (beans or veggies) and plant-based fats (nuts, seeds, oils) and a majority of the day's calories are consumed before noon.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. Tofu is also a good source of 'complete' protein – meaning that it has a well-balanced amino acid profile – in addition to fiber, potassium, magnesium, iron, copper and manganese.

According to the National Institutes of Health (NIH), consuming soy, which includes tofu, is generally considered safe except for those with allergies to soy.

Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.

Do I need to soak tofu before cooking? ›

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes. Easy - It's also really easy to make.

Shelf life of an unopened aseptic box is up to 10 months. Tofu can be eaten hot or cold, by itself or in recipes.

Tofu contains a large amount of water when it comes out of the package. In order to bake, fry, or scramble tofu, it's best to press out as much water as possible before cooking. The longer you press your tofu, the firmer the texture will be and the easier it will be to achieve a nice crispy texture.

Generally speaking, raw tofu means tofu that hasn't been cooked since it was pressed and packaged. You can eat raw tofu straight from the pack if you like, but you'll probably want to drain off some of the excess water first, as it can be messy, and it doesn't really add anything to the experience.

SEE THAT YOUR DIET IS 95-100 PERCENT PLANT-BASED

Combined with seasonal fruits and vegetables, whole grains, and beans dominate blue zones meals all year long.

The diet is mostly plant-based. The daily food intake of people living in Blue Zones is about 95% vegetables, fruits, grains, and legumes. They do not eat much meat, dairy, sugary foods or drinks, and processed food.

These centenarians usually eat a traditional diet of rice, miso soup, pickles, boiled or seasoned vegetables, fish, and soybean-based foods like tofu or natto. Japanese centenarians eat local, meaning they source food such as vegetables from their local districts or in many cases their own vegetable patches.

Japan is the largest consumer of Tofu as the hub for the largest number of manufacturers and easy availability. China is the key market with a high density of manufacturers and holds the major share in the global Tofu market.