The history of To-Fu is over 2,000 years old. It was invented in China in 164 year BC by Liu An. To-Fu is the most famous soy product in the world and at the same time the best available.
It is made of soy milk in the process of coagulation (protein molecules combine into larger clusters forming a clot).
Natural To-Fu has a neutral, mild flavor, which is why it can be used to prepare many different dishes. Depending on the spices used, you can get completely different effects. Smoked To-Fu is perfectly suitable for sandwiches, and the remaining flavors will be a great addition to salads.
To-Fu contains, among others: a wholesome protein containing essential amino acids, EFA, linoleic acid, lecithin, calcium, phosphorus, iron, magnesium, potassium, B vitamins and vitamin A, isoflavones, phytoestrogens. To-Fu regulates the hormonal balance of the body. Women who regularly eat soy products complain less about hot flashes, cold sweats, hypersensitivity. To-Fu improves the functioning of the nervous system, liver, kidneys, protects the heart, reduces the level of sugar and cholesterol; reduces the risk of cancer. To-Fu is recommended in the prevention of osteoporosis, because it contains much less sulfur amino acids compared to meat, which prevents the loss of calcium from the body.