Good food: tempeh and tofu
The great thing about Ontario grains, is that they can be processed and made into in many different items we use everyday. At the grocery store, you can find Ontario’s barley, corn, oats, soybeans and wheat in almost every aisle. Sometimes thought, with Ontario grains being so versatile it can be hard to keep things straight. Today we are going to clarify two commonly used soybean food products tempeh and tofu – what the differences are, how they are similar and some cooking tips to use them in your next meal.
Soybeans are high in protein – in fact they’re considered to be a complete protein as they contain all of the essential amino acids necessary for human nutrition. Two of the common ways to eat soybeans are tempeh and tofu.
Tempeh is a made from soybeans that have been fermented and compacted into a firm dense cake. It is a traditional Indonesian dish and is high in protein, fiber, vitamins and is easier to digest while also being rich in antioxidants. It’s a nutritional powerhouse! Tempeh has a savoury taste, and once simmered or steamed it can really absorb sauces and marinades well. Henry’s Tempeh from Kitchener, Ontario has a lot of great recipes that showcase how versatile and delicious tempeh can be. Or check out our Tempeh green chili stir fry today.
Tofu is made from gelled “soy milk” pressed into solid white blocks, that originated along with other soy-based foods from Northeastern China 2,000 years ago. Similarly nutritious as tempeh and other soy-based foods, tofu has also been linked to offer gut health benefits, lower cholesterol levels, and reduce risk of certain cancers. Before cooking with tofu, find out what type of tofu the recipe calls for silken, medium, firm and extra firm. The difference between these is simply the texture or how much water was pressed out of the tofu blocks when they were created. The more water that was pressed out, the firmer the texture will be, and the different textures will impact how the tofu will work in the recipe. Try our Tofu stir fry with udon noodles or another good grain tofu recipe today!
