Healthy Cooking with Rose

Tofu: From Ancient China to Your Kitchen - A Simple Guide Hi, welcome to Healthy Cooking with Rose! Finding the right tutorial and recipe for making perfect tofu at home can be challenging, especially with so much information out there. In this blog , I’ll share with you the best way to make tofu from scratch. I’ve made tofu myself, and it turned out great! I’ll guide you through the do’s and don’ts of tofu-making with simple recipes, starting with basic ingredients like dried soybeans and fresh lemon juice. But before we dive into the process, let’s take a quick look at the history of tofu and how it became the popular ingredient it is today. Tofu's History: Tofu was first made in China over 2,000 years ago during the Han Dynasty, around 206 BCE to 220 CE. According to legend, a Chinese prince accidentally curdled soy milk with a natural ingredient called nigari, creating tofu. From China, tofu spread to Japan and Korea, becoming an important part of vegetarian diets. Today, tofu

Ingredients: 1 can (15 ounces) chickpeas, drained and rinsed 1/4 cup fresh lemon juice (about 1 large lemon) 1/4 cup tahini1 small garlic clove, minced 2 tablespoons extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons water Dash of ground paprika, for serving Instructions: In a food processor, combine the tahini and lemon juice. Process for 1 minute. Scrape the sides and bottom of the bowl, then process for another 30 seconds. Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process for another 30 seconds. Add half of the chickpeas to the food processor. Process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. If the hummus is too thick or not as smooth as you'd like, slowly add 2 to 3 tablespoons of water with the