MAKING ORGANIC SILKEN TOFU (NON-MINERAL COAGULANTS)
& OKARA DISHES
Healthy cooking method do not use refined sugar & salt, trans fat, deep frying, MSG, etc.
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Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 05/05/08

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Brief Description:
Commercial bean curds contain chemical substances such as bleaching agent, de-foaming agent, preservatives and coagulant (calcium
sulfate a.k.a. gypsum).

Commercial tofu manufacturers usually utilize calcium sulfate as a coagulant and marketing it as high calcium food to mislead
consumers that it is a good source of calcium to prevent osteoporosis. In fact, this inorganic calcium will cause various health problems
such as renal stone problems and so forth. Furthermore from the TCM (Traditional Chinese Medicine) perspective, consuming too much
commercial tofu will make your body too 'YING'.

If you are concerned about good food and good health, do not miss the opportunity to come and learn the traditional art of tofu making
using organic soy bean and alternative coagulants.  In addition, to harness the full benefits of the soybean, cooking using the soy milk
by-product such as OKARA (soy pulp) will also create delicacies for your friends and family.

Content:
Making organic tofu
Making soy milk
Chilled tofu with seaweed
Okara Nuggets
Okara Biscuit
Tofu Cheese

Instructor                    : Mr. Oh Chong Fah