Spicy Chilli Capsicum Tofu
Tofu is soybean curd (rich in protein), which is made by coagulating soy milk. Nigari (magnesium chloride) is commonly used to make tofu in Japan. Tofu is both nutrient dense and contains high calorie (2 - 4 oz per serving). Since it's kind of heavy, it is advisable to eat just a little tofu to start with. Some information on Tofu: Tofu Varieties: Kinugoshi-dofu (silken tofu) is the softest tofu. It has very smooth texture. Momen-dofu (cotton tofu) is made by draining some moisture, so it is firmer than kinugoshi-dofu. It's suitable for frying. Keeping Tofu: Tofu don't stay fresh so long. Be sure to refrigerate tofu in fresh water and consume immediately or eat within one or two days. Eating Tofu: Tofu is a common ingredient in Japanese cuisine and is cooked in many different ways. It is often eaten raw in Japan. Raw tofu is called hiya-yakko (Hiya means cold and yakko means tofu). Bought some tofu from the food mall the other day and prepared Spicy Chilli Capsicum Tofu....