Tofu, ah, beautiful tofu

One of my favourite things on earth - TOFU (well, regarding food that is..)

Came across this great article in The Japan Times and thought I would share it with you..
http://search.japantimes.co.jp/mail/fs20060829a3.html
Tofu, magic for both body and taste buds
By YUKARI PRATT

When the summer heat sets in, my Japanese mother religiously serves hiyayakko (chilled tofu) sprinkled with katsuobushi (bonito flakes) and soy sauce. Just looking at this simple dish, I feel myself starting to cool down, knowing that tofu actually helps lower your body temperature. Soy products have many reputed health benefits and conveniently comes in an astonishingly wide variety of forms, including noodle-like somen tofu (left) and "Charisma" tofu with whole soy beans. Natural refrigerant, anticancer agent, cholesterol combatant -- the list of tofu's reputed health benefits is long.
It is difficult to overrate just how good tofu (made from soybeans) can be for your health.
"I think soy has the potential to be a magical ingredient," said Jacqueline B. Marcus, RD, a food and nutrition consultant from Northfield, Ill. "Research in several areas of health has shown soy may play a role in lowering risk for diseases such as heart disease, osteoporosis, diabetes and cancer."
"Soybeans contain five classes of compounds that have been identified as anticarcinogens," Marcus said. "Further, research indicates soy protein may help lower blood cholesterol."
"As little as 40 grams of soy protein consumed daily for six months can increase bone mineral content and bone density," Marcus said. (Forty grams of soy protein is the equivalent of one cup of soy milk, 4 ounces of tofu, or 4 ounces of edamame.)

Tofu is a versatile ingredient that comes in a wide variety of forms ranging from savory to sweet. Of course, it often gets a bad rap for being plain, and that is no surprise.

One of my summer favorites is tofu somen, which comes as delicate, thin strands of tofu that could easily be mistaken for somen (wheat) noodles. Another unique tofu is edamame-studded and curiously named "Charisma" tofu.
The production of tofu is surprisingly simple. Soy milk is coagulated with nigari (magnesium chloride, which can be extracted from sea water), explains Yukiko Hayashi, author of the cookbook "Tofu Zanmai (Tofu Obsession)."

Running through the four main types of tofu, Hayashi explains that Momen dofu is firm and good in stir-fries or rolled in almonds or sesame seeds and sauteed for tofu steak. Kinugoshi dofu (silken tofu) is her recommendation for miso soup. One (adapted) dish from her cookbook that packs a lot of punch is garlic, peanuts, chirimen jako (baby sardines) and sakura ebi (dried shrimp) sauteed in oil and poured over kinugoshi dofu and seasoned with Thai nam pla fish sauce. For a Korean twist, try a dressing of chopped raw tuna, kimchi, soy sauce, sesame oil and salad oil.
Zarudofu and yosedofu have a high water content and therefore are very soft on the palate. Zarudofu is served in a zaru, or woven basket, hence the name. Both have an inherent amami, or sweetness, to them, and Hayashi suggests serving zarudofu with top-quality olive oil and sea salt, or alternatively grated ginger or nerigarashi (Japanese mustard) with soy sauce.
Liquid form

Make your own
Homemade tofu may be the easiest Japanese dish you will ever make, bar none. You may find yourself, as I did, shaking your head at the pot thinking, "it's that easy, and this delicious?"
Kyoto business Yubahan has been making yuba since 1716.
* Check the tofu corner of your supermarket, not the dairy section where you find regular soy milk, for a bottle of soy milk with a small packet of nigari (magnesium chloride) attached to it.
Warm the soy milk over medium heat until bubbles start to form. Take it off the heat, add the little pack of nigari, stir a bit and, as it starts to curdle, stop and let it rest. Spoon it into serving bowls and top with a citrusy-soy ponzu.

*Yuba - The first step is to get good quality tonyu soy milk from your neighborhood tofu shop. In a large Teflon pan, add the soy milk -- a large pan gives you a larger surface to make the yuba from and the Teflon coating helps prevent the the soy milk from burning. Apply strong heat and, just before it begins to boil, drop the heat to low simmer. Be patient as the skin slowly forms on the soy milk. With a pair of long chopsticks, gently pick up your piece of yuba and set aside in a serving dish.

Photo below is of Rikugien. Just taken today. Very beautiful place and hope you get a chance to check it out and wander in the delicate gardens. Definitely a worthwhile trip if you are around Bunkyo-ku.

Happiness belongs to the self-sufficient

Aristotle