June 24, 2009 |
In the slightly cramped kitchen of Sona restaurant in West Hollywood, chef de cuisine Kuniko Yagi is standing over six bowls of tofu that she has made using three different methods in the interest of soybean curd experimentation. It's not that she hasn't already discovered a recipe for making her own tofu perfectly -- silky-smooth, creamy and luscious, with the fresh -- really fresh -- flavor of soybeans. But she's making a point.
November 29, 2012 |
In 2009, Food did a story on fresh tofu in Southern California . We included a recipe for fresh homemade tofu. Very light in flavor, this delicate tofu is almost like a custard with its creamy texture. The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes. If you've never tried homemade tofu, give it a try! It makes a great weekend project.
October 12, 1995 |
Pretty much everybody has had a dim sum breakfast by now, the Cantonese dumplings wheeled along by cart-pushing waitresses, the great glassed-in trolleys of barbecued duck and grilled rice-noodle rolls. There are probably enough diners at dim sum restaurants in the San Gabriel Valley on a Sunday morning to fill the Anaheim Pond. Northern Chinese breakfasts are a little harder to find.
September 26, 1996 |
Tofu is not the only soy food around. Here's a glossary of some of the more commonly found products. * Tempeh: Fermented soybeans compressed into chewy, dense cakes. It has a distinctive salty taste. It can be grilled, fried or steamed, grated in salads or substituted for ground meat in chili, burgers, cutlets, meat sauces and sloppy joes. It should be poached before using to mellow its flavor. * Miso: Fermented soybean paste.
April 15, 1998
Soy has gone glamorous. Certainly, Asian and vegetarian cooks know a thing or two to do with tofu, soy beans and soy milk. And health food cooks certainly haven't abandoned it. But there's something else out there--tofu conspiracy, or just soy luck?--that's making us soy-aware. For one thing, the word "tofu" is out and "soy" is in. "Soy," after all, connotes not only white blocks of protein but the whole world of soy foods. Fresh soy beans, for instance.
CALIFORNIA | LOCAL
May 18, 2001
"In Heartland, Some Recipes for Disaster" (May 13) begged a question. The article quotes Oregonian Matt Brucknell, "There's no tofu on the menu here," in Kansas City. Tofu, soy milk, vegetarian sausages (to name a few) all have the soybean as a core ingredient. Correct me if I'm wrong, but isn't the Midwest an important soybean-growing region? If so, some of those soybeans may become fodder for hogs and steers, but perhaps some become tofu. Would proud soybean farmers have us believe that their products are fine for swine and cattle but unfit for human consumption?