A typical dinner menu for an American is reported to include rice, vegetable soup mixed with tofu, vegetables, fish or meat. An article points about the restrictive application of tofu in American cuisines with respect to its flavor and nutrition and elaborates about the various tofus that remain to be explored and eaten by the culinary sector in America.
Doubtless of the awareness of health benefits of tofu in reducing cholesterol, breast cancer and prostate cancer, and mood swings during menopause, Americans know it only as a bland food. Some of the tofus that call for consumer’s attention are tofu somen, Charisma tofu, and deep-fried tofu in different textures. Taking into account a variety of tofus available in the market in various textures, water content, cuts and flavor, Yukiko Hayashi, author of the cookbook ‘Tofu Obsession’ has suggested the usage of with seafood, fish sauce, as a kimchi dressing, pancakes, French toast, stews, gratin, soups, so on and so forth.
If the carnivorous Americans feel that tofu relegates the use of meat in certain delicacies then they are in some sort of deception or think that tofu is the meat of veggies alone. The simplest thing about most of the tofus is that they have a very mild flavor of own and therefore depend on other sources to pick up flavor and Americans can very well consider it with meats.
Dedicating a whole section of menu to tofu can be very profitable for American restaurateurs and food industry. For the former it is delving into experimentation with the flexibility provided by tofu to be tried with different ingredients and for the latter it can prove to be the most economical thing to produce with no more than soymilk and magnesium chloride in hand. As far as the consumers are concerned, it suits their sophisticated palates that keep urging for out of the box flavors, convenience and nutrients.
