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        "rendered": "Tofu (soybean curd)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Tofu (soybean curd)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">parent plant<\/div>\n<div class=\"v\">Glycine max<small>Soybean, legume (Fabaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Made from<\/div>\n<div class=\"v\">Soy drink and coagulant<small>Nigari, calcium sulfate or acid<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Neutral, slightly beany<small>It absorbs every seasoning<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">China<small>documented for over 1,000 years<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Protein, calcium, isoflavones<small>Calcium depending on the clotting agent<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">Year-round<small>often made from German or Austrian soy<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Tofu is coagulated soy milk \u2013 essentially a curd made from soybeans. It provides high-quality protein, iron, and, if precipitated with calcium sulfate, a significant amount of calcium. Its isoflavones are considered safe in food-grade quantities, but isolated preparations are viewed more critically by authorities. Important: Soy is a major allergen, and it should be avoided by people with thyroid hormones.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>Quark made from beans<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/tofu-sojabohnenquark-1024x683.jpg\" alt=\"Tofuw\u00fcrfel auf einem Teller mit Sojabohnen\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The word comes from Chinese: <em>d\u00f2ufu<\/em> literally means &quot;curdled bean&quot;.<\/p>\n<p class=\"ea-drop\">According to legend, a prince of the Han Dynasty invented tofu as early as the 2nd century BC. Tofu&#039;s presence in China is reliably documented from around the 10th century. It spread to Japan, Korea, and Southeast Asia with Buddhist monks who abstained from meat, becoming a staple food there.<\/p>\n<p>Tofu only became known in Europe in the 1970s, initially in organic food stores. Today, it is produced in large quantities in Germany, often from soybeans sourced from southern Germany, Austria, or other European countries. The basic principle remains the same: soak the soybeans, grind them, cook them, strain them, and then curdle and press the resulting soy milk using a coagulant. You can find more information about the plant itself on our soybean page.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What tofu does for you<\/h2>\n<p class=\"ea-drop\">Firm tofu provides 12 to 17 g of protein per 100 g, depending on the variety. <strong>protein<\/strong> containing all essential amino acids, 7 to 9 g predominantly unsaturated fat, approximately 2 to 3 mg <strong>iron<\/strong> and hardly any carbohydrates. <strong>Calcium<\/strong> The coagulant is the deciding factor: According to the USDA, tofu precipitated with calcium sulfate contains up to 680 mg per 100 g \u2013 more than milk \u2013 while tofu precipitated with nigari (magnesium chloride) often only contains 100 to 200 mg.<\/p>\n<p>Tofu contains <strong>Isoflavones<\/strong>, Soy is a plant-based substance with a weak estrogen-like effect, containing approximately 20 to 30 mg per 100 g. In food quantities, it is considered safe; observational studies from Asia even suggest that high soy intake may be beneficial. However, the situation is different with high-dose, isolated isoflavones in dietary supplements: The German Federal Institute for Risk Assessment (BfR) advises women in menopause against long-term use.<\/p>\n<p>Tofu is therefore a versatile, protein-rich food that can be a good substitute for meat. Its effectiveness against menopausal symptoms has not been proven.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 17 g<\/b><span>Protein per 100g of firm tofu<\/span><\/div>\n<div class=\"ea-zahl\"><b>up to approximately 680 mg<\/b><span>Calcium per 100 g with calcium sulfate<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 150 mg<\/b><span>Calcium per 100 g with nigari (guide value)<\/span><\/div>\n<div class=\"ea-zahl\"><b>20\u201330 mg<\/b><span>Isoflavones per 100 g<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in tofu<\/h2>\n<p>Tofu contains soy protein (primarily glycinin and \u03b2-conglycinin), fat rich in linoleic acid and containing some alpha-linolenic acid, lecithin, iron, magnesium, phosphorus, zinc, copper, vitamin B1 and folate, and \u2013 depending on the coagulant \u2013 high levels of calcium or magnesium. It also provides secondary plant compounds such as isoflavones like genistein and daidzein, as well as saponins.<\/p>\n<p>During straining, almost all the fiber passes into the pulp (okara), so tofu itself is low in fiber. It is usually better tolerated than whole beans.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes tofu stronger<\/h2>\n<p>Tofu tastes like what you give it - and with the right partners, it becomes a complete dish.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">wort<\/span><\/p>\n<div class=\"mit\">with <i>Soy sauce &amp; ginger<\/i><\/div>\n<p>Marinating brings flavor inside.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vitamin C<\/span><\/p>\n<div class=\"mit\">with <i>Broccoli &amp; Bell Peppers<\/i><\/div>\n<p>It helps with iron absorption.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crispy<\/span><\/p>\n<div class=\"mit\">with <i>sesame<\/i><\/div>\n<p>As a crust, it also provides calcium.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Grain<\/span><\/p>\n<div class=\"mit\">with <i>rice or noodles<\/i><\/div>\n<p>A filling main meal.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fermented<\/span><\/p>\n<div class=\"mit\">alternating with <i>Tempeh<\/i><\/div>\n<p>More fiber, a different bite.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vegetables<\/span><\/p>\n<div class=\"mit\">with <i>Pak Choi<\/i><\/div>\n<p>Quickly in the wok.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">thyroid<\/span><\/p>\n<div class=\"mit\">not <i>together with levothyroxine<\/i><\/div>\n<p>Soy can reduce absorption - keep your distance.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">allergy<\/span><\/p>\n<div class=\"mit\">not at <i>Soy allergy<\/i><\/div>\n<p>Soy is a major allergen.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Capsules<\/span><\/p>\n<div class=\"mit\">not as <i>Isoflavone preparation<\/i> substitute<\/div>\n<p>Isolates are not the same as food.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Water<\/span><\/p>\n<div class=\"mit\">not <i>fry unpressed<\/i><\/div>\n<p>Press it beforehand, then it will be crispy.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Freshness<\/span><\/p>\n<div class=\"mit\">not <i>Once opened, store for a long time.<\/i><\/div>\n<p>In fresh water, for 2 to 3 days.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">label<\/span><\/p>\n<div class=\"mit\">not <i>Buying blindly<\/i><\/div>\n<p>Calcium sulfate or nigari makes the difference when it comes to calcium.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Fried tofu<\/span><span class=\"w\">Pressed, coated in starch, crispy.<\/span><\/li>\n<li><span class=\"g\">Tofu scrambled eggs<\/span><span class=\"w\">Crumbled with turmeric.<\/span><\/li>\n<li><span class=\"g\">Mapo Tofu<\/span><span class=\"w\">Spicy from Sichuan.<\/span><\/li>\n<li><span class=\"g\">Miso soup<\/span><span class=\"w\">With silken tofu and spring onions.<\/span><\/li>\n<li><span class=\"g\">Stir-fried vegetables<\/span><span class=\"w\">With broccoli and sesame seeds.<\/span><\/li>\n<li><span class=\"g\">Currys<\/span><span class=\"w\">The tofu cubes soak up the sauce.<\/span><\/li>\n<li><span class=\"g\">Tofu bowl<\/span><span class=\"w\">With rice, vegetables and peanut sauce.<\/span><\/li>\n<li><span class=\"g\">Grilled tofu<\/span><span class=\"w\">Marinated on the grill.<\/span><\/li>\n<li><span class=\"g\">Silken tofu cream<\/span><span class=\"w\">As a dessert with berries.<\/span><\/li>\n<li><span class=\"g\">salad dressing<\/span><span class=\"w\">Silken tofu, pureed until creamy.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Press firm tofu between kitchen towels under a weight for 15 to 30 minutes, cut into cubes, marinate for at least 30 minutes and only then fry in hot oil - this will make it crispy on the outside and spicy on the inside.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Homemade tofu<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Homemade tofu<\/h3>\n<ol>\n<li>Slowly heat 1 liter of unsweetened soy drink (made only from soybeans and water) to about 80 \u00b0C while stirring.<\/li>\n<li>Dissolve 1 teaspoon of nigari or calcium sulfate in 100 ml of warm water.<\/li>\n<li>Remove the pot from the heat and carefully stir in the coagulant in two portions, do not stir again and let it rest for 10 to 15 minutes until flakes form.<\/li>\n<li>Place the curd in a sieve lined with a cotton cloth and let it drain.<\/li>\n<li>Wrap the cloth, weigh it down, and press for 20 to 30 minutes. Store the finished tofu in cold water in the refrigerator.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For fresh tofu without additives - with calcium sulfate it&#039;s richer in calcium, with nigari it&#039;s more delicate in taste.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One liter of soy milk yields approximately 150 to 250 g of tofu. It will keep for 3 to 4 days when refrigerated in water that is changed daily.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Tofu is not described in classical Ayurveda. According to current understanding, it is considered cooling, heavy, and moist \u2013 balancing for Pitta, but better for Vata and Kapha when prepared warm and with ginger, cumin, or pepper.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Chinese nutritional theory, tofu is considered (<em>D\u00f2ufu<\/em>It is described as sweet and cooling. It is said to dispel heat, moisten dryness, and strengthen the digestive system. In cold weather, it is eaten fried with ginger.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Soy allergy:<\/strong> Soy is one of the 14 major allergens that must be declared in the EU. People with birch pollen allergies sometimes react to minimally processed soy products, rarely severely.<\/li>\n<li><strong>Thyroid:<\/strong> Soy can reduce the absorption of levothyroxine. Take the hormone on an empty stomach, several hours apart from tofu, and keep soy consumption as consistent as possible; have your levels checked by a doctor.<\/li>\n<li><strong>Isoflavone preparations:<\/strong> High-dose, isolated isoflavones are not comparable to tofu; the BfR advises women in menopause against long-term intake.<\/li>\n<li><strong>Children:<\/strong> Tofu is a good food for children, but it does not replace special infant formula.<\/li>\n<li><strong>Hygiene:<\/strong> Store opened tofu in fresh water and consume soon; discard tofu that smells sour.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/sojabohne-glycine-max\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Soybean<\/span><span class=\"d\">The plant behind the tofu.<\/span><\/a><a href=\"\/en\/wiki-archiv\/tempeh-fermentierte-sojabohnen\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Tempeh<\/span><span class=\"d\">The fermented sister.<\/span><\/a><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">For any tofu marinade.<\/span><\/a><a href=\"\/en\/wiki-archiv\/sesam-sesamum-indicum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">sesame<\/span><span class=\"d\">Crispy crust, more calcium.<\/span><\/a><a href=\"\/en\/wiki-archiv\/pak-choi-brassica-rapa-chinensis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Pak Choi<\/span><span class=\"d\">The partner in the wok.<\/span><\/a><a href=\"\/en\/wiki-archiv\/brokkoli-brassica-oleracea-italica\/\"><span class=\"art\">Archive<\/span><span class=\"n\">broccoli<\/span><span class=\"d\">Vitamin C for iron.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Federal Institute for Risk Assessment (BfR): <em>Isolated isoflavones are not without risk.<\/em> Opinion No. 039\/2007 of 3 April 2007, updated on 29 October 2007.<\/li>\n<li>EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS): <em>Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavones.<\/em> EFSA Journal 2015; 13(10): 4246.<\/li>\n<li>Messina M. <em>Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature.<\/em> Nutrients 2016; 8(12): 754.<\/li>\n<li>Messina M, Redmond G. <em>Effects of soy protein and soybean isoflavones on thyroid function in healthy adults and hypothyroid patients: a review of the relevant literature.<\/em> Thyroid 2006; 16(3): 249\u2013258.<\/li>\n<li>Regulation (EU) No 1169\/2011 on the provision of food information to consumers, Annex II (substances that cause allergies or intolerances).<\/li>\n<li>USDA FoodData Central: <em>Tofu, raw, firm, prepared with calcium sulfate<\/em>; <em>Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Tofu (Sojabohnenquark) Ausgangspflanze Glycine maxSojabohne, H\u00fclsenfr\u00fcchtler (Fabaceae) Hergestellt aus Sojadrink und GerinnungsmittelNigari, Calciumsulfat oder S\u00e4ure Geschmack Neutral, leicht bohnignimmt jede W\u00fcrze an Herkunft Chinaseit \u00fcber 1.000 Jahren belegt Bekannt f\u00fcr Eiwei\u00df, Calcium, IsoflavoneCalcium je nach Gerinnungsmittel Saison Ganzj\u00e4hrigoft aus deutscher oder \u00f6sterreichischer Soja Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls HausmittelAyurveda<\/p>",
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