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Q What is this I hear about if you don't cook soy properly it could be bad for your health?
A The soybean contains an inhibitor of the digestive enzyme trypsin which our bodies use to digest the protein in soy. Without defeating the soybean trypsin inhibitor (STI) through proper cooking of the soy milk, not only will our bodies not be able to use the protein in soy, but depending upon individual body chemistries, we can become quite ill as well. The Ri-Tofu™ appliance allows for proper cooking. Soy milk for tofu should be simmered for at least 7 minutes after initial boil, and soy milk for a beverage should be simmered for at least 20 minutes after initial boil.
Q Reading the various recipes featuring tofu, they seem to all begin with a comment on how tofu has no taste. Is this also true for the home-made variety?
A Nothing could be further from the truth. Commercially produced tofu is rather bland in taste due to many taste-quality degrading factors such as processes used to maximize bean yield, pasteurization, and packaging. Texture, an important component of taste is also affected by the need to make tofu durable for shipping. Home-made tofu has a wonderful refreshing taste ranging from no bean taste to a desirable bean taste depending upon the beans used, quality of water used, and solidifier used to coagulate the soy protein. Those of us who grew up eating the home-made variety realize what others have missed-out on, and take exception to such comments that "tofu has no taste, or is bland, and its only redeeming quality is that it absorbs the flavor of the other ingredients, etc." You do not have to doctor-up the taste of tofu or soy milk if it's home-made to make them palatable. Home-made tofu and soy milk is better for you because they are fresh without preservatives and have their own great natural taste!