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.
September 4, 2002 |
All trends start somewhere, and for the sake of argument, you could call this the cradle of the soy latte. Colleen Crosby recalls making her first one in 1978, not long after she and her husband opened a coffeehouse here. A friend who was into two of Northern California's signature passions--veganism and gourmet coffee--had wondered if the Italian drink of steamed milk and espresso could be done with no animal products.
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.
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.
August 22, 2005 |
THESE days, soy goes far beyond the traditional soy milk and tofu. Breakfast cereals, bread, chips, frozen dinners, margarine, meatless burgers, desserts, canned tuna and even chocolate bars are just some of the popular foods that often contain soy. But is it too much of a good thing? That's a question asked by some as the Food and Drug Administration considers a petition to give soy products a new boost: a qualified health claim for possible prevention of breast, colon and prostate cancer.
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.