Introduction: Tofu not only pairs well with fish, but also with corn, complementing each other's amino acid profiles.
Tofu has a smooth texture and is nutritionally impressive—rich in high-quality protein, cholesterol-free, and also abundant in calcium.
However, tofu has a slight nutritional drawback: it lacks sufficient methionine, an essential amino acid, which means its protein cannot be fully utilized by the body.
The good news is that this deficiency in tofu can be compensated for by eating corn. Corn is rich in methionine but lacks the lysine and serine found in tofu. When eaten together, the nutritional absorption rate of both can be significantly improved.