48 - Wedne Tofu gets more | than its share of hard NEVER HIAS an innocent foodstuff been so malizned by so many as tofu. By Peggy Trendell-Whittaker News Reporter While tofu does have millions of faithful foNowers worldwide, it is also the burt of hippie health- food jokes bandied about by un- caring carnivores. But this super soybean substance will have the last laugh. Tofu is an excellent source of protein — according to The Book of Tofu, 65 per cent of tofu's total protein can be utilized by the 44 Sixty-five per cent of tofu’s total protein can be used by the body. #9 body, the same percentage offered by chicken. But don’t expect this protein to pack on pounds: an eight-oz. serv- ing has about 147 calories, one- quarter of that found in an equal weight of beef. It’s also a good source of calcium and other vitamins and minerals. Perhaps most significantly in this age of rampant heart disease, however, is tofu’s lack of cholesterol and its low level of Saturated fats —- fats that serve to increase a person's blood cholesterol. Studies have shown that for knocks every. one per cent one’s blood cholesterol is Jowered, the risk of heart: attack is reduced two per cent. Most cholesterol comes from floods high in saturated fats, such as rich dairy or animal products. Even given these accolades, though, many people still hesitate to include the soft white soybean curd in their diet. It is an almost tasteless substance, but judging from people's reactions to the in- offensive food, it may be the gela- tinous texture that provides the turn-cff, Well, vou're not expected to eat it straight out of the carton with 2 spoon, for heaven’s sake. Used as an ingredient in any number of dishes, it’s doubtful that you'd even Know the tofu was there. When cooking a vegetarian chili or spaghetti sauce, for example, simply cube or crumble a block of firm tofu into the pan when you're sauteeing the onions and other vegetables. Or give your fruit juices a pro- tein boost by adding some soft (silken) tofu to a kiwifruit and a banana in a food processor or blender. This latter drink was recently tested by a panel of skeptical yomen of mw acquaintance, and it received rave reviews. The Bean, the quarterly newsletter ot the Sunrise Tofu Club located at 729 Powell St. in Vancouver, offers the following Ups on tofu preparation: * Before using tofu in your rec- ipes, make sure the tofu is well drained by squeezing it with a cheesecloth for at feast 10 minutes. * The standing time given in recipes is important since tofu ab- sorbs more flavor from other in- gredients the longer it remains in the recipe. * Tofu contains water. The softer the tofu, the more water it contains. Bear this in mind when preparing recipes and adjust fluid levels accordingly. * Tofu that is several days old can be refreshed by par-boiling. For more tofu ideas, call the Sunrise Tofu Club’s recipe line at 283-BEAN. A new recipe is featured each week. NEWS photo Cindy Goocma PROTEIN-RICH tofu teams well with a number of other foods, giving them a big nutritional beast. For example, you can blend together six ounces of scft tofu, three frozen bananas, 1 tbsp. of honey, 1/4 cup each of toasted wheat germ and cold milk and 1/4 tsp of nutmeg for a refreshing fruit drink that tastes too good to be so good for you. The secret identity of couscous inquisitive Cook LNNE SUE VALSON -aARDINER COUSCOUS SO. cleveriy mimics grain it’s hard to believe that it’s only mas- querading. Small bits of couscous even look like broken grains of rice cooked with a pinch of tumeric. On stare shelves, boxes of couseaus sit boldly next to bags of basmati rice. bulghur wheat and buckswheat, And in cooking we casually speak oat ‘erains’? of couscous, No wonder we're ed inte thanking of couscous as i cereal eraan, But ceuscents is reddy tunis pellets of cthed pasta rade tron SEU A Bat a TUNES In ancient times, after grinding wheat at othe local mill, the resulting “‘semolina’’ flour was hand-rubbed with water. As pellets formed, the outside moisture acted as waterproofing so the granules were less likely to stick together after drying. The fight amber coloring ta cOussous Comes from a carerenoid prmtnt in durum) wheac which has double the volorigs cam- pours of other wheats, sets hard hers Poeatent anad pes as dts y what rrantudes. Phas pants that iss difficult to pinpoint its exget ongin, And since its evelucon follows the wandering paths of invaders and conquerers there are several variations, Some pellets of couscous are darger. such us the Armenian, mougrabesa, and the Israel version is fousted. Couscous wobest krewin cody as the fagieus national dish ar the entire Maghreb fetton of Slaroe- vo. Dabwa SN i doheak al seh Bares abo sigeken oor hon fetables Oral coe PSeeh Se carefully: between the fingers to keep the grains separate. Each pellet plumps slowly without stick- ing to its neighbors. These days oa much tastes method of cooking is to cover the couscous with hot chicken stock, enriched with butter, and a little salt ipper. Though instruc- tows reocarth different: brands. wien fiqeid as well as steam soft: t COORINE Time ots chs t reduced | 4 usar past a qes SQETOR as oat it osterdd be shy. Keep che ui bs charts sows PCUGHES temdter oe IPERS THAIN bar,