The biggest advantage of tofu is that it can be consumed by most people. For people with cavities or reduced gastrointestinal function, tofu is the ideal food. The fat contained in tofu is plant-based, contains no cholesterol, and is a delicacy for patients with arteriosclerosis and heart disease. The plant-based protein in tofu is higher than that in meat and is easily absorbed by the human body. In addition, tofu contains very few carbohydrates, making it most suitable for diabetics, obese individuals, and for women's health and beauty. It is also very suitable for people who do mental work and often work late shifts.
Not only is tofu inexpensive, but its nutritional value is also extremely rich. However, it is inevitable that some nutrients will be lost during the cooking process. There are five dishes that are tofu's "golden partners," which can maximize the nutritional value of tofu.
Honey. The well-known pear syrup candy, famous both in China and abroad, is made by stewering pears with honey and has a significant therapeutic effect on patients with chronic cough due to lung heat.
Tofu and Fish
It is common to see some tofu added when cooking fish in restaurants. The deliciousness of the fish soup infuses the tofu, making it truly delicious. Tofu contains less methionine, while fish is rich in it; fish contains less phenylalanine, while tofu has a higher content. By eating them together, they can complement each other and enhance each other, thereby increasing the nutritional value. Since tofu is rich in calcium and fish is rich in vitamin D, consuming them together can increase the body's absorption rate of calcium many times with the help of vitamin D in fish. Therefore, it is especially suitable for middle-aged and elderly people, teenagers, and pregnant women.
Tofu and Meat, Eggs
Nutritional value doubled. Although tofu is rich in protein, it lacks an essential amino acid for the human body—methionine. If cooked alone, the utilization rate of its protein is very low. If tofu is paired with other meats and eggs, the nutritional utilization rate of the protein in tofu can be improved.
Tofu and Kelp
Supplies iodine and calcium. Tofu and its soy products are nutritious and inexpensive, providing the human body with high-quality protein, lecithin, linoleic acid, vitamin B1, vitamin E, calcium, iron, and more. Tofu also contains various saponins, which can prevent the production of lipid peroxides, inhibit fat absorption, and promote fat breakdown; however, saponins can also promote the excretion of iodine, easily causing iodine deficiency. Kelp is rich in iodine, so cooking tofu with kelp is a very reasonable combination.
Tofu and Radish
Easy on the stomach. Tofu is a plant protein, and eating too much can cause indigestion. Radish, especially white radish, has strong digestive functions. If eaten with tofu, it helps with the absorption of tofu, so people won't be troubled by indigestion.
Tofu and Corn
Corn is rich in threonine but lacks lysine and serine found in tofu. When eaten together, the nutritional absorption rate can be greatly improved.