with increasing health awareness, more and more people are today turnting to healthy foods. The simple, cheap but highly nutritious beancurd, a by-product of the soya bean, fits beautifully into this catehory. Low in calories and free from cholesterol, it is rich in protein and is an excellent source of magnesium, calcium, phosphorous and iron. It has even been reported that a staple diet od soya beans, as adopted by the Japanese, can considerably reduce the risk of hert disease.

Beancurd may be bland, but it is a very versatile product which can be turned into great-tasting dishes. In fact, it is balndness which makes beancurd the perfect ingredient because it can be led in any direction you choose. It can be deep-fried, boiled, braised, stewed or pureed. You can even make delectable desserts from it.

Several types of beancurb are available in our markets. Soft beancurd, sometimes called water beancurd, is generally made in general rectangular slabs which are then cut up and sold in squares. Japanese semi-soft beancurd is sold in packed rolls. Soft and sem-isoft beadncurds are mainly sued for steamed dishes and soups, and can also be pureed for salad dressings. Firm beancurd is normally available in small compressed squares; these are best for stir-frying, braising and stewing because they can be sliced or cubed.

Sometimes beancurd is cubes and then deep-fried until it is brown and crusty on the outside and almost dry in the inside. A popular use of this type of beancurd is in curries. Dried beancurd sheets are good for wrapping food. Beancurd sticks, which are thick, yellow strips of dried beancurd, are used for stir-frying, braising or in soups.

The best way to store soft, semi-soft or firm beancurd is to immerse in water with a pinch of salt. It will keep in the refrigerator for 4-5 days if you change the water every day.

Try a beancurd biscuit recipe today.

More low carb recipes here.