Healthy Food Guide Ginger pork and tofu
Not sure about tofu? Try this mix of ginger and soy combined with the texture and flavour of pork mince, and you'll be won over.
Tofu can be one of those things you either love or hate. Eaten by vegetarians and vegans as a meat substitute, it's mild flavour makes it the perfect ingredient to take on the flavours of any dish. But it doesn't have to just replace meat - you can use it to reduce the amount of meat in a meal, and add a nutrient boost at the same time.
Tofu is made from soybeans. First the milk is extracted from the beans, then a coagulant is added to the milk to produce soybean curd, much in the same way cottage cheese is made. The whey is then extracted from the curd by pressing, and the time taken to do this determines the final texture of the tofu; short pressing time equals softer tofu, longer pressing time equals firmer tofu.
Tofu is a good source of protein, is low in both total and saturated fats, and is an excellent source of calcium - handy for those who can't tolerate dairy.
This recipe is a great way to try tofu if you haven't before. I find if I use a softer tofu, when I mix it into the stir fry it breaks into much smaller bits - this makes it even easier to introduce tofu to other, possibly less enthusiastic members of the family!
Tofu can also be used to make chocolate mousse! The result is a mousse significantly lower in total fat, saturated fat and sugar. You do have to use the softer, silken tofu though - I made mousse with a firmer tofu recently (it was the only one in my fridge), and the result had an "interesting" texture! Still tasted good though...
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