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The Good Earth Fusion Cuisine at Greenbelt 3 offers this soybean curd dish . Soybean curd is sometimes known as “tokwa” or “tofu,” or “to-kua,”. In the past, I always thought that the “tokwa” tasted like paper. It just depends on the manner of cooking. I really need to reduce my meat diet. A diet rich in phytoestrogens such as those found in soy as well as spinach, carrots and broccoli appears to reduce the risk of lung cancer, researchers report. The problem is it’s also high in uric acid which my husband cannot tolerate.

One can easily buy soybean curd in the market or supermarket stalls but you can also make your own. Here is a recipe

FRESH BEAN CURD

Materials:

* 1 cup soybeans
* 1 teaspoon vinegar

Procedure:

1. Soak the beans in water overnight. Change water several times and remove floating grains.
2. Wash, grind the soybeans. Add about 6 cups water for every cup of beans while grinding.
3. Boil the ground beans in water for ½ hour while stirring.
4. Strain in muslin cloth.
5. Mix in well a teaspoon of vinegar.
6. Wrap in cloth the curdled soybean.
7. Remove the express water by putting weight on top of it.

Source:http://elgu2.ncc.gov.ph/ppdo-sor/index.php?id1=10