Tofu Bao

A soft, steamed bun with zesty flavours, simmering hot, waiting for you to take it apart on your plate. Get that picture? A variation of the sandwich, a bao is a delightful treat to destruct- no matter how you eat it- with chopsticks, filling up (the hotdog style) filling forward (the burger style) or savouring the stuffing to bits. We fall prey to crusty tofu anytime. Legend has it that tofu was ... first made by a Chinese cook 2000 years ago who accidentally curdled soy milk by adding nigari seaweed. According to a mural discovered in 1960, Han dynasty prince Liu An emulated the congealing techniques of the Mongolians to make tofu. In the 1970s when healthy eating was becoming a big thing, tofu became mainstream. With its piquant sauce and incredibly fun flavoured tofu bao ingredients all covered in a crispy coat of rice flour and cornstarch, the fluffy tofu bao is an absolute delight to make and relish. It is your go-to crowd pleaser any time of the day. Tofu bao calories range from 280 to 340 cal. Tofu Bao benefits are just icing to the cake (drizzles in the crust?) to its exemplary scrumptiousness: it contains beneficial isoflavones (a type of protein) that have a positive influence of memory and brain function, and reduce heart disease risk by improving blood vessel elasticity. Studies have shown that the intake of isoflavones improves blood flow by 68% in people who are at risk of stroke. Tofu is also known to reduce diabetes risk by improving insulin sensitivity.