I know that, in general, soy is pretty nasty stuff. I wonder, though, about tofu. I heard somewhere that since tofu is fermented, the typical caveats and criticisms that apply to soy don't apply. But I also heard someone claim that modern soy fermentation techniques complicate the issue. I haven't been able to find a clear statement on this issue. Any paleohackers out there know something about this?
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You can get fermented tofu, if you buy it from a Chinese grocery store. Ask for Dofu lu. It's usually used on rice and vegetables. Otherwise, Tofu is not fermented.
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I've made tofu in the past (my vegan days), and I can assure you most tofu is not fermented. You make soy milk out of dried, soaked soy beans and add a coagulant, then press it into shape (like you would a fresh cheese). Tempeh, miso, and tamari are fermented. (I have not tried, and will never try, natto, but those others are pretty good in my past experience.) |
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tofu is not fermented. fermented soy product --> tempeh. |
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Is all tofu fermented? http://www.youtube.com/watch?v=Q6Xerlt6kLQ
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