Introduction: Tofu is a common guest on the family dinner table, but do you know which type of tofu is healthier? To find out, a reporter interviewed Professor Sun Shuxia, chairman of the Food Nutrition and Safety Professional Committee of the China Health Care Association, to teach you a few tips for selecting tofu.
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In terms of color, high-quality tofu has a uniform milky white or light yellow color with a slight luster. The light yellow color largely comes from carotene, which helps maintain eye and skin health, improve night blindness and rough skin, and protect the body from free radical damage. The riboflavin in tofu also contributes to its light yellow hue and helps maintain the health of the skin, mouth, and eyes.
In addition, the light yellow color of tofu also suggests a higher content of flavonoids, which play an important role in improving blood circulation, lowering cholesterol, and enhancing human immunity. In contrast, inferior tofu appears dark gray, dark yellow, or reddish-brown. Tofu that is excessively white may have had whitening agents added.
By touch, high-quality tofu, when gently pressed, has a certain elasticity and firmness, while inferior tofu is less elastic.
Smell the tofu: high-quality tofu has a rich bean aroma, whereas inferior tofu lacks this scent or has a beany odor.
Examine the processing: high-quality tofu has a complete shape, a fine and tender texture, a uniform structure, and no impurities. In contrast, inferior tofu has a rougher cross-section and poorer processing quality.