Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. Tofu and other soy products may be new foods to some metabolic balancers.
Komala Rohde is a metabolic balancer in AZ who is very familiar with tofu. Komala is German born and has spent 4 years in Japan where she learned that tofu can come in many delicious textures and used for many purposes, even a delicate silky version for dessert.
Komala’s favorite is Japanese tofu. Fresh homemade tofu is the most flavorful. She has learned how to make tofu and shared with me the best practices for making tofu.
- Coagulant counts. Sometimes tofu can have a bitter taste. this is because a common coagulant is Calcium sulfate, Gypsum. The coagulant that leaves no taste and that is healthier is Nigari or Nigari flakes. Cultures for Soy sells good quality Nigari. So does Macrobiotic Source Ohsaw.
- Get a good soy grinder and tofu kit. Soyabella has one.
- Soybeans count. SunOrganic Farms has organic soybeans.
- Last, not least: a good and simple tofu making guide from one of Komala’s favorite websites: cultures for health.
- How to use tofu in cooking.
- Recipe using tofu (for relaxed Phase 2 and beyond).
Komala is a Certified Professional Co-Active Coach® (CPCC). After losing 45 lbs. with metabolic balance®. She was so impressed with the program that she became a metabolic balance coach. You may contact Komala at email@example.com
You may also enjoy this post, Are Soy Products Bad?
Images used with permission from Tofu Cute