A Beginner’s Guide to Eating and Shopping for Tofu
DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like
DIY Tofu: Making Homemade Tofu is Easier Than You Think
Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd
Even Carnivores Are Putting More Fake Meat On Their Plates
DIY Hemp Tofu
Happy Chinese New Year – Eat Well and Prosper
All About Miso Soup
Thanksgiving Dinner, Vegan-Style
Sponsored
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After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. 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If you’re of this mindset, you’re probably just not doing it right. (Note: tofu is not just for vegetarians and vegans. When seasoned and cooked properly, tofu can be as delicious as any other protein, and can display a range of meaty textures.) If you're not currently a tofu eater, keep an open mind: you might just end up loving the stuff.\u003c/p>\n\u003cp>[gallery type=\"square\" ids=\"124567,124569,124568\"]\u003c/p>\n\u003ch2>What Is Tofu, Exactly?\u003c/h2>\n\u003cp>Tofu is the result of a process that’s similar to making cheese: Curds, made from coagulating soy milk, are set in a mold and pressed to extract as much, or as little, of the liquid whey as desired. Depending on how long the tofu is pressed and how much coagulant is used, the amount of whey released will vary, creating a range of textures from soft to firm. (We also developed a recipe in our \u003ca href=\"https://americastestkitchen.buysub.com/america-s-test-kitchen-library-cookbooks/america-s-test-kitchen-diy-cookbook-bks.html?sourcekey=CARTZDYA0\" target=\"_blank\" rel=\"noopener\">\u003cem>D.I.Y. Cookbook\u003c/em>\u003c/a> for making tofu at home. Watch the how to video below.)\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=-w4wQtYVl7k\u003c/p>\n\u003ch2>Supplies for Making Tofu\u003c/h2>\n\u003cp>\u003cstrong>Dried Soybeans: \u003c/strong>As we've noted above, tofu is made from soybeans. This is your (obvious) starting point.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nigari: \u003c/strong>Nigari is a salt naturally extracted from ocean water. It's used as a coagulant in the tofu making process. We prefer liquid nigari to dried nigari.\u003c/p>\n\u003cp>\u003cstrong>Colander: \u003c/strong>You'll need to use a colander twice when making your own tofu: while rinsing your soybeans, and while extracting the soy milk from the soybean pulp.\u003c/p>\n\u003cp>\u003cstrong>Cheesecloth: \u003c/strong>Once you've blended and cooked the soybeans, you'll need to remove the remaining fibrous bits from the milk. To do so, you'll need some cheesecloth. The pulp that remains (which is rich in fiber, calcium, and protein) is called \u003cem>okara\u003c/em>\u003cstrong>\u003cem>—\u003c/em>\u003c/strong>some chefs discard of it, while others add it to quick breads, stir-fries, or cold salads.\u003c/p>\n\u003cp>\u003cstrong>Tofu Mold: \u003c/strong>Finally, you'll need a mold to give your tofu shape (though you can also use a plastic, quart-sized strawberry container).\u003c/p>\n\u003ch2>Wait, You’re Telling Me There Are Different Kinds of Tofu? What Should I Look for When Buying Tofu?\u003c/h2>\n\u003cp>Great questions. To answer the first part: yes, there are different kinds of tofu. Tofu ranges in texture from silken to soft to medium-firm to firm to extra-firm. As for part two: the answer really depends on how you intend to cook your tofu.\u003c/p>\n\u003cp>We prefer firm to extra-firm tofu (our tastings and testings team conducted a \u003ca href=\"https://www.cooksillustrated.com/articles/410-tasting-firm-tofu\" target=\"_blank\" rel=\"noopener\">rigorous taste test of firm tofu\u003c/a> and determined that our favorite brand is Nasoya Firm Tofu, which you should be able to find in most supermarkets) for stir-fries and noodle dishes because they hold their shape in high-heat cooking applications and when tossed with noodles. Extra-firm is a bit more resilient than firm, though the two are often interchangeable. They’re also both great marinated, tossed into salads or onto bowls, or in various Asian soups. (Try our recipe for the Chinese takeout classic \u003ca href=\"https://www.americastestkitchen.com/videos/950-hot-and-sour-soup\" target=\"_blank\" rel=\"noopener\">Hot and Sour Soup\u003c/a>.)\u003c/p>\n\u003cp>Soft tofu boasts a creamy texture. We love to pan-fry soft tofu (often coated with cornstarch) to achieve a crisp exterior, which contrasts nicely with its silky interior. You can also use soft tofu as a substitute for \u003ca href=\"https://www.americastestkitchen.com/recipes/6604-perfect-scrambled-eggs\" target=\"_blank\" rel=\"noopener\">scrambled eggs\u003c/a>.\u003c/p>\n\u003cp>Before you scramble your tofu, you'll want to spread it onto a paper towel-lined baking sheet and let it drain for 20 minutes, patting it dry at the end. Crumble the tofu into 1/4- to 1/2-inch pieces—tofu can be crumbled into smaller or larger pieces to resemble egg curds of different sizes—and heat 1 1/2 teaspoons of vegetable oil in a skillet over medium heat until shimmering. Add whatever vegetables you'd like to the skillet (we recommend bell peppers and shallots) and cook for 5 minutes. Then add the tofu, and cook for 2 additional minutes. (Note: we find that adding a small amount of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/339-curry-powder\" target=\"_blank\" rel=\"noopener\">curry powder\u003c/a>—no more than 1/4 of a teaspoon—contributes good depth of flavor without overpowering the scramble.) Add salt, pepper, and some fresh herbs and \u003cem>\u003cstrong>voila!\u003c/strong>\u003c/em>, you've got yourself a delicious tofu scramble.\u003c/p>\n\u003cfigure id=\"attachment_124565\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014.jpeg\">\u003cimg class=\"size-full wp-image-124565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014.jpeg\" alt=\"A tofu scramble\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tofu scramble \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What Does Tofu Taste Like?\u003c/h2>\n\u003cp>Tofu has a clean, nutty, subtly sweet flavor, and is an ideal canvas for bold or aromatic sauces. It also takes to a wide variety of preparations (as mentioned above). Tofu is a great choice for vegans because it’s high in protein, as well as being rich in iron and calcium.\u003c/p>\n\u003ch2>How Do I Store Tofu?\u003c/h2>\n\u003cp>Tofu is highly perishable and has the best flavor and texture when it’s fresh, so look for a package with the latest expiration date possible. To store an opened package, submerge the tofu in water in a covered container and refrigerate it, changing the water daily. If your tofu tastes sour, it’s past its prime.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/541-a-beginner-s-guide-to-eating-and-shopping-for-tofu?incode=MASAD00L0&ref=new_search_experience_22\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"What you should know about tofu—and why you should be eating this versatile soy-based protein.","status":"publish","parent":0,"modified":1516900562,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":886},"headData":{"title":"A Beginner’s Guide to Eating and Shopping for Tofu | KQED","description":"What you should know about tofu—and why you should be eating this versatile soy-based protein.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Beginner’s Guide to Eating and Shopping for Tofu","datePublished":"2018-01-25T15:20:38.000Z","dateModified":"2018-01-25T17:16:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124563 https://ww2.kqed.org/bayareabites/?p=124563","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/25/a-beginners-guide-to-eating-and-shopping-for-tofu/","disqusTitle":"A Beginner’s Guide to Eating and Shopping for Tofu","nprByline":"\u003cstrong>\u003ca href=\"https://www.americastestkitchen.com/articles/541-a-beginner-s-guide-to-eating-and-shopping-for-tofu?incode=MASAD00L0&ref=new_search_experience_22\">America's Test Kitchen\u003c/a>\u003c/strong>","path":"/bayareabites/124563/a-beginners-guide-to-eating-and-shopping-for-tofu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’ve heard it before: \u003cstrong>\u003cem>Tofu is bland and boring\u003c/em>\u003c/strong>. If you’re of this mindset, you’re probably just not doing it right. (Note: tofu is not just for vegetarians and vegans. When seasoned and cooked properly, tofu can be as delicious as any other protein, and can display a range of meaty textures.) If you're not currently a tofu eater, keep an open mind: you might just end up loving the stuff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"square","ids":"124567,124569,124568","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>What Is Tofu, Exactly?\u003c/h2>\n\u003cp>Tofu is the result of a process that’s similar to making cheese: Curds, made from coagulating soy milk, are set in a mold and pressed to extract as much, or as little, of the liquid whey as desired. Depending on how long the tofu is pressed and how much coagulant is used, the amount of whey released will vary, creating a range of textures from soft to firm. (We also developed a recipe in our \u003ca href=\"https://americastestkitchen.buysub.com/america-s-test-kitchen-library-cookbooks/america-s-test-kitchen-diy-cookbook-bks.html?sourcekey=CARTZDYA0\" target=\"_blank\" rel=\"noopener\">\u003cem>D.I.Y. Cookbook\u003c/em>\u003c/a> for making tofu at home. Watch the how to video below.)\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-w4wQtYVl7k'\n title='//www.youtube.com/embed/-w4wQtYVl7k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Supplies for Making Tofu\u003c/h2>\n\u003cp>\u003cstrong>Dried Soybeans: \u003c/strong>As we've noted above, tofu is made from soybeans. This is your (obvious) starting point.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nigari: \u003c/strong>Nigari is a salt naturally extracted from ocean water. It's used as a coagulant in the tofu making process. We prefer liquid nigari to dried nigari.\u003c/p>\n\u003cp>\u003cstrong>Colander: \u003c/strong>You'll need to use a colander twice when making your own tofu: while rinsing your soybeans, and while extracting the soy milk from the soybean pulp.\u003c/p>\n\u003cp>\u003cstrong>Cheesecloth: \u003c/strong>Once you've blended and cooked the soybeans, you'll need to remove the remaining fibrous bits from the milk. To do so, you'll need some cheesecloth. The pulp that remains (which is rich in fiber, calcium, and protein) is called \u003cem>okara\u003c/em>\u003cstrong>\u003cem>—\u003c/em>\u003c/strong>some chefs discard of it, while others add it to quick breads, stir-fries, or cold salads.\u003c/p>\n\u003cp>\u003cstrong>Tofu Mold: \u003c/strong>Finally, you'll need a mold to give your tofu shape (though you can also use a plastic, quart-sized strawberry container).\u003c/p>\n\u003ch2>Wait, You’re Telling Me There Are Different Kinds of Tofu? What Should I Look for When Buying Tofu?\u003c/h2>\n\u003cp>Great questions. To answer the first part: yes, there are different kinds of tofu. Tofu ranges in texture from silken to soft to medium-firm to firm to extra-firm. As for part two: the answer really depends on how you intend to cook your tofu.\u003c/p>\n\u003cp>We prefer firm to extra-firm tofu (our tastings and testings team conducted a \u003ca href=\"https://www.cooksillustrated.com/articles/410-tasting-firm-tofu\" target=\"_blank\" rel=\"noopener\">rigorous taste test of firm tofu\u003c/a> and determined that our favorite brand is Nasoya Firm Tofu, which you should be able to find in most supermarkets) for stir-fries and noodle dishes because they hold their shape in high-heat cooking applications and when tossed with noodles. Extra-firm is a bit more resilient than firm, though the two are often interchangeable. They’re also both great marinated, tossed into salads or onto bowls, or in various Asian soups. (Try our recipe for the Chinese takeout classic \u003ca href=\"https://www.americastestkitchen.com/videos/950-hot-and-sour-soup\" target=\"_blank\" rel=\"noopener\">Hot and Sour Soup\u003c/a>.)\u003c/p>\n\u003cp>Soft tofu boasts a creamy texture. We love to pan-fry soft tofu (often coated with cornstarch) to achieve a crisp exterior, which contrasts nicely with its silky interior. You can also use soft tofu as a substitute for \u003ca href=\"https://www.americastestkitchen.com/recipes/6604-perfect-scrambled-eggs\" target=\"_blank\" rel=\"noopener\">scrambled eggs\u003c/a>.\u003c/p>\n\u003cp>Before you scramble your tofu, you'll want to spread it onto a paper towel-lined baking sheet and let it drain for 20 minutes, patting it dry at the end. Crumble the tofu into 1/4- to 1/2-inch pieces—tofu can be crumbled into smaller or larger pieces to resemble egg curds of different sizes—and heat 1 1/2 teaspoons of vegetable oil in a skillet over medium heat until shimmering. Add whatever vegetables you'd like to the skillet (we recommend bell peppers and shallots) and cook for 5 minutes. Then add the tofu, and cook for 2 additional minutes. (Note: we find that adding a small amount of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/339-curry-powder\" target=\"_blank\" rel=\"noopener\">curry powder\u003c/a>—no more than 1/4 of a teaspoon—contributes good depth of flavor without overpowering the scramble.) Add salt, pepper, and some fresh herbs and \u003cem>\u003cstrong>voila!\u003c/strong>\u003c/em>, you've got yourself a delicious tofu scramble.\u003c/p>\n\u003cfigure id=\"attachment_124565\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014.jpeg\">\u003cimg class=\"size-full wp-image-124565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014.jpeg\" alt=\"A tofu scramble\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Tofu_Scramble_014-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tofu scramble \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What Does Tofu Taste Like?\u003c/h2>\n\u003cp>Tofu has a clean, nutty, subtly sweet flavor, and is an ideal canvas for bold or aromatic sauces. It also takes to a wide variety of preparations (as mentioned above). Tofu is a great choice for vegans because it’s high in protein, as well as being rich in iron and calcium.\u003c/p>\n\u003ch2>How Do I Store Tofu?\u003c/h2>\n\u003cp>Tofu is highly perishable and has the best flavor and texture when it’s fresh, so look for a package with the latest expiration date possible. To store an opened package, submerge the tofu in water in a covered container and refrigerate it, changing the water daily. If your tofu tastes sour, it’s past its prime.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/541-a-beginner-s-guide-to-eating-and-shopping-for-tofu?incode=MASAD00L0&ref=new_search_experience_22\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124563/a-beginners-guide-to-eating-and-shopping-for-tofu","authors":["byline_bayareabites_124563"],"categories":["bayareabites_2695","bayareabites_1245","bayareabites_1873"],"tags":["bayareabites_3585"],"featImg":"bayareabites_124570","label":"bayareabites"},"bayareabites_118116":{"type":"posts","id":"bayareabites_118116","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118116","score":null,"sort":[1497300723000]},"guestAuthors":[],"slug":"diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","publishDate":1497300723,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","status":"publish","parent":0,"modified":1508268441,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1659},"headData":{"title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like | KQED","description":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","datePublished":"2017-06-12T20:52:03.000Z","dateModified":"2017-10-17T19:27:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118116 https://ww2.kqed.org/bayareabites/?p=118116","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/12/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like/","disqusTitle":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_15880","bayareabites_11123","bayareabites_13462","bayareabites_15879","bayareabites_3585"],"featImg":"bayareabites_118120","label":"source_bayareabites_118116"},"bayareabites_117887":{"type":"posts","id":"bayareabites_117887","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117887","score":null,"sort":[1496500096000]},"guestAuthors":[],"slug":"diy-tofu-making-homemade-tofu-is-easier-than-you-think","title":"DIY Tofu: Making Homemade Tofu is Easier Than You Think","publishDate":1496500096,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Think tofu-making is better left to magic-conjuring professionals? Think again. Kate Williams will show you how to make your own tofu just the way you like it.","status":"publish","parent":0,"modified":1496937563,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":3041},"headData":{"title":"DIY Tofu: Making Homemade Tofu is Easier Than You Think | KQED","description":"Think tofu-making is better left to magic-conjuring professionals? Think again. Kate Williams will show you how to make your own tofu just the way you like it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Tofu: Making Homemade Tofu is Easier Than You Think","datePublished":"2017-06-03T14:28:16.000Z","dateModified":"2017-06-08T15:59:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117887 https://ww2.kqed.org/bayareabites/?p=117887","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/","disqusTitle":"DIY Tofu: Making Homemade Tofu is Easier Than You Think","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/117887/diy-tofu-making-homemade-tofu-is-easier-than-you-think","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117887/diy-tofu-making-homemade-tofu-is-easier-than-you-think","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_987","bayareabites_3585"],"featImg":"bayareabites_117892","label":"source_bayareabites_117887"},"bayareabites_117580":{"type":"posts","id":"bayareabites_117580","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117580","score":null,"sort":[1495557304000]},"guestAuthors":[],"slug":"reclaiming-tofu-asian-art-museum-honors-the-traditional-trendy-curd","title":"Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd","publishDate":1495557304,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n","blocks":[],"excerpt":"Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.","status":"publish","parent":0,"modified":1495648253,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1417},"headData":{"title":"Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd | KQED","description":"Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd","datePublished":"2017-05-23T16:35:04.000Z","dateModified":"2017-05-24T17:50:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117580 https://ww2.kqed.org/bayareabites/?p=117580","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/23/reclaiming-tofu-asian-art-museum-honors-the-traditional-trendy-curd/","disqusTitle":"Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd","path":"/bayareabites/117580/reclaiming-tofu-asian-art-museum-honors-the-traditional-trendy-curd","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117580/reclaiming-tofu-asian-art-museum-honors-the-traditional-trendy-curd","authors":["5283"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_8668","bayareabites_15500","bayareabites_9134","bayareabites_13462","bayareabites_3583","bayareabites_12409","bayareabites_9856","bayareabites_3585","bayareabites_3580"],"featImg":"bayareabites_117635","label":"bayareabites"},"bayareabites_68307":{"type":"posts","id":"bayareabites_68307","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68307","score":null,"sort":[1376591916000]},"guestAuthors":[],"slug":"even-carnivores-are-putting-more-fake-meat-on-their-plates","title":"Even Carnivores Are Putting More Fake Meat On Their Plates","publishDate":1376591916,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68313\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/faux-meat-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/faux-meat-full.jpg\" alt=\"Burger King's veggie burger is among the many meat substitute options on the market. Photo: NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burger King's veggie burger is among the many meat substitute options on the market. Photo: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/212024490/even-carnivores-are-putting-more-fake-meat-on-their-plates\">The Salt at NPR Food\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>From Bill Gates to Google's Sergei Brin, influential investors are putting their money where their mouth is. The pet cause of the tech world, it seems, is the need to find good-tasting substitutes to conventional animal products, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">chicken-less eggs\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/05/long-awaited-lab-grown-burger-is-unveiled-in-london/\">in vitro beef\u003c/a>, to avert environmental crisis from rising consumption.\u003c/p>\n\u003cp>According to new research, consumers — and not just vegetarians — are also warming up to products like tempeh, tofu and seitan that can stand in for meat.\u003c/p>\n\u003cp>In a \u003ca href=\"http://store.mintel.com/meat-alternatives-us-june-2013\">survey\u003c/a> released this week by the market research firm Mintel, 36 percent of U.S. consumers said they buy meat substitutes — even though only 7 percent identified themselves as vegetarian.\u003c/p>\n\u003cp>According to Mintel, sales of meat alternatives reached $553 million in 2012, up 8 percent from 2010.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The bottom line is that vegetarians and vegans aren't the only people eating 'fake' meat — meat eaters are also exploring this newfound protein superpower,\" said Beth Bloom, food and drink analyst at Mintel, in a \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/meat-alternatives-market-trend\">statement\u003c/a>.\u003c/p>\n\u003cp>Most popular in the meat substitute aisle are burgers, either made from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/15/202363304/sandwich-monday-the-burger-king-veggie-burger\">veggies\u003c/a>, wheat or soy, followed by fake poultry products, like Tofurkey, according to the survey. Women were slightly more likely than men to buy the foods.\u003c/p>\n\u003cp>So why all the enthusiasm for meat substitutes? The most common response among the 2,000 people Mintel surveyed on the web was that alternative meat products are healthy. After that, people said they chose fake meat because they were trying to reduce their meat consumption, and because they like the taste of the products. (As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/19/148923598/meat-substitute-market-beefs-up\">reported \u003c/a>last year, the selection has gotten better — 110 new meat substitute products came on the market in 2010 and 2011.)\u003c/p>\n\u003cp>Still, the majority of Americans don't buy meat alternatives. Among people who said they're not buying these products, 67 percent said it was because they prefer real meat. Another 34 percent said they don't like the taste of meat alternatives, while 20 percent don't like the texture.\u003c/p>\n\u003cp>Texture and flavor are likely to be the biggest hurdles for meat substitute entrepreneurs, like Ethan Brown of Beyond Meat (whom we profiled last year), who say they're \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/17/152519988/a-farmer-bets-better-fake-chicken-meat-will-be-as-good-as-the-real-thing\">hoping to break out\u003c/a> of the health-food niche and sell to mainstream meat-eaters. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Vegetarians aren't the only ones buying products like tempeh, tofu and seitan, a survey finds. Sales of meat alternatives climbed 8 percent between 2010 and 2012, thanks in part to meat eaters looking for a break from meat.","status":"publish","parent":0,"modified":1376591916,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":416},"headData":{"title":"Even Carnivores Are Putting More Fake Meat On Their Plates | KQED","description":"Vegetarians aren't the only ones buying products like tempeh, tofu and seitan, a survey finds. Sales of meat alternatives climbed 8 percent between 2010 and 2012, thanks in part to meat eaters looking for a break from meat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Even Carnivores Are Putting More Fake Meat On Their Plates","datePublished":"2013-08-15T18:38:36.000Z","dateModified":"2013-08-15T18:38:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68307 http://blogs.kqed.org/bayareabites/?p=68307","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/15/even-carnivores-are-putting-more-fake-meat-on-their-plates/","disqusTitle":"Even Carnivores Are Putting More Fake Meat On Their Plates","nprByline":"Eliza Barclay","nprStoryId":"212024490","nprApiLink":"http://api.npr.org/query?id=212024490&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/14/212024490/even-carnivores-are-putting-more-fake-meat-on-their-plates?ft=3&f=212024490","nprRetrievedStory":"1","nprPubDate":"Thu, 15 Aug 2013 13:34:00 -0400","nprStoryDate":"Thu, 15 Aug 2013 12:18:00 -0400","nprLastModifiedDate":"Thu, 15 Aug 2013 13:34:03 -0400","path":"/bayareabites/68307/even-carnivores-are-putting-more-fake-meat-on-their-plates","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68313\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/faux-meat-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/faux-meat-full.jpg\" alt=\"Burger King's veggie burger is among the many meat substitute options on the market. Photo: NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burger King's veggie burger is among the many meat substitute options on the market. Photo: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/212024490/even-carnivores-are-putting-more-fake-meat-on-their-plates\">The Salt at NPR Food\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>From Bill Gates to Google's Sergei Brin, influential investors are putting their money where their mouth is. The pet cause of the tech world, it seems, is the need to find good-tasting substitutes to conventional animal products, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">chicken-less eggs\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/05/long-awaited-lab-grown-burger-is-unveiled-in-london/\">in vitro beef\u003c/a>, to avert environmental crisis from rising consumption.\u003c/p>\n\u003cp>According to new research, consumers — and not just vegetarians — are also warming up to products like tempeh, tofu and seitan that can stand in for meat.\u003c/p>\n\u003cp>In a \u003ca href=\"http://store.mintel.com/meat-alternatives-us-june-2013\">survey\u003c/a> released this week by the market research firm Mintel, 36 percent of U.S. consumers said they buy meat substitutes — even though only 7 percent identified themselves as vegetarian.\u003c/p>\n\u003cp>According to Mintel, sales of meat alternatives reached $553 million in 2012, up 8 percent from 2010.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The bottom line is that vegetarians and vegans aren't the only people eating 'fake' meat — meat eaters are also exploring this newfound protein superpower,\" said Beth Bloom, food and drink analyst at Mintel, in a \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/meat-alternatives-market-trend\">statement\u003c/a>.\u003c/p>\n\u003cp>Most popular in the meat substitute aisle are burgers, either made from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/15/202363304/sandwich-monday-the-burger-king-veggie-burger\">veggies\u003c/a>, wheat or soy, followed by fake poultry products, like Tofurkey, according to the survey. Women were slightly more likely than men to buy the foods.\u003c/p>\n\u003cp>So why all the enthusiasm for meat substitutes? The most common response among the 2,000 people Mintel surveyed on the web was that alternative meat products are healthy. After that, people said they chose fake meat because they were trying to reduce their meat consumption, and because they like the taste of the products. (As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/19/148923598/meat-substitute-market-beefs-up\">reported \u003c/a>last year, the selection has gotten better — 110 new meat substitute products came on the market in 2010 and 2011.)\u003c/p>\n\u003cp>Still, the majority of Americans don't buy meat alternatives. Among people who said they're not buying these products, 67 percent said it was because they prefer real meat. Another 34 percent said they don't like the taste of meat alternatives, while 20 percent don't like the texture.\u003c/p>\n\u003cp>Texture and flavor are likely to be the biggest hurdles for meat substitute entrepreneurs, like Ethan Brown of Beyond Meat (whom we profiled last year), who say they're \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/17/152519988/a-farmer-bets-better-fake-chicken-meat-will-be-as-good-as-the-real-thing\">hoping to break out\u003c/a> of the health-food niche and sell to mainstream meat-eaters. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68307/even-carnivores-are-putting-more-fake-meat-on-their-plates","authors":["byline_bayareabites_68307"],"categories":["bayareabites_1962","bayareabites_1245","bayareabites_10916","bayareabites_1873"],"tags":["bayareabites_8701","bayareabites_12225","bayareabites_3585"],"featImg":"bayareabites_68312","label":"bayareabites"},"bayareabites_38125":{"type":"posts","id":"bayareabites_38125","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38125","score":null,"sort":[1328025635000]},"guestAuthors":[],"slug":"hemp-tofu","title":"DIY Hemp Tofu","publishDate":1328025635,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n","blocks":[],"excerpt":"A complete source of protein, hemp is a delicious alternative to soy for creating tofu. Nutty, earthy, and creamy all at once, hemp tofu is great for scrambles, stir-fry, seared, or simply drizzled with some sweet soy sauce!","status":"publish","parent":0,"modified":1328046757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":778},"headData":{"title":"DIY Hemp Tofu | KQED","description":"A complete source of protein, hemp is a delicious alternative to soy for creating tofu. Nutty, earthy, and creamy all at once, hemp tofu is great for scrambles, stir-fry, seared, or simply drizzled with some sweet soy sauce!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Hemp Tofu","datePublished":"2012-01-31T16:00:35.000Z","dateModified":"2012-01-31T21:52:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"38125 http://blogs.kqed.org/bayareabites/?p=38125","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/","disqusTitle":"DIY Hemp Tofu","path":"/bayareabites/38125/hemp-tofu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38125/hemp-tofu","authors":["5126"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10115","bayareabites_9310","bayareabites_10114","bayareabites_3581","bayareabites_3585","bayareabites_10116","bayareabites_10122"],"featImg":"bayareabites_38236","label":"bayareabites"},"bayareabites_22474":{"type":"posts","id":"bayareabites_22474","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22474","score":null,"sort":[1296658838000]},"guestAuthors":[],"slug":"happy-chinese-new-year-%e2%80%93-eat-well-and-prosper","title":"Happy Chinese New Year – Eat Well and Prosper","publishDate":1296658838,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3\">Gung Hay Fat Choy\u003c/a>! \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/\">Happy Chinese New Year\u003c/a>, everyone! Tomorrow marks the start of the \u003cstrong>Year of the Rabbit\u003c/strong>, which means that celebrants of this Lunar New Year festival all over the world will be gathering with family, feasting on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">lucky dishes\u003c/a>, and adorning their homes with fresh flowers and red decorations.\u003c/p>\n\u003cp>For those of us who are into astrology and fun stuff like that, people born under the sign of the \u003ca href=\"http://en.wikipedia.org/wiki/Chinese_Zodiac\">Rabbit\u003c/a> are said to be gracious, calm-natured, amiable, intuitive, compassionate, and appreciative of the aesthetic and beautiful in life (among a myriad of other \"attributes\"). \u003cstrong>James Beard\u003c/strong> (born 1903) was a rabbit, \u003cstrong>Michael Ruhlman\u003c/strong> (born 1963) is a rabbit, as is \u003cstrong>Jamie Oliver\u003c/strong> (born 1975). Fortunetellers' \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2011/01/28/international/i172726S77.DTL&type=living\">predictions\u003c/a> for this year are tumultuous, it won't put a damper on the festivities. \u003c/p>\n\u003cp>The annual \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a> in San Francisco will take place Saturday 2/19, 5:15–8:00 pm (Market and Second Street to Kearny and Jackson; here's the \u003ca href=\"http://www.chineseparade.com/route.asp\">parade route\u003c/a>). \u003c/p>\n\u003cp>After you've worked up an appetite, lion dancing and such, continue celebrating with some good \u003cstrong>Chinese Eats\u003c/strong>. Here are a few standout dishes that will have firecrackers going off in your mouth: \u003c/p>\n\u003cp>\u003cstrong>1) Egg Tarts (Golden Gate Bakery)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\" alt=\"Egg Tarts (don tat), Golden Gate Bakery\" title=\"Egg Tarts (don tat), Golden Gate Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22477\">\u003c/a>\u003cbr>\n\u003cem>Egg Tarts (don tat), Golden Gate Bakery\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/king-sized-egg-custard-tart-dai-don-tot/\">Egg Tarts (\u003cem>don tat\u003c/em>)\u003c/a> are the quintessential Chinese pastry, found in any self-respectable Chinese bakery or dim sum house. Growing up, whenever it was holiday time, someone would always bring a box of these sweet treats to the hostess (kind of like the \u003ca href=\"http://www.youtube.com/watch?v=CuLOqk57gIQ\">bundt cake\u003c/a> of our culture, if you will). The pink bakery box (why is it that the red ribbon holding it together always had a gazillion impossible knots to get through before you could dig in?) would sit on the kitchen counter all day along with the other items put out for grazing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/\">Golden Gate Bakery\u003c/a> is a mecca for egg tart lovers. Devout worshippers line up out the door as fresh batches of these egg custard pastries -- with their warm creamy filling, flaky crust, and gentle price -- are churned out. \u003c/p>\n\u003cp>\u003cstrong>2) Prawns with Honey Walnuts (Canton Dim Sum & Seafood)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\" alt=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" title=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22479\">\u003c/a>\u003cbr>\n\u003cem>Prawns with Honey Walnuts, Canton Dim Sum & Seafood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantonsf.com/\">Canton Dim Sum & Seafood\u003c/a> in SoMa features not only dim sum on its daily menu, but it also offers some traditional banquet dishes as well. Their \u003cstrong>Prawns with Honey Walnuts\u003c/strong> is a classic favorite. Succulent shrimp are dusted in cornstarch and fried. They are then coated in a slightly sweet mayonnaise sauce (similar to tartar sauce) and served with candied walnuts sprinkled with sesame seeds. The sweet-savory combo in this dish is great. For a DIY version, I like this \u003ca href=\"http://rasamalaysia.com/chinese-food-recipe-honey-walnut/\">Honey Walnut Shrimp\u003c/a> recipe from \u003ca href=\"http://rasamalaysia.com/\">Rasa Malaysia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>3) Marinated Tofu (Asian Pearl Seafood Restaurant)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\" alt=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" title=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22475\">\u003c/a>\u003cbr>\n\u003cem>Marinated Tofu, Asian Pearl Seafood Restaurant\u003c/em>\u003c/p>\n\u003cp>I know, it isn't very often that a tofu dish gets my panties in a bunch. I mean, how exciting can tofu get? That was before I tasted the \u003cstrong>Marinated Tofu\u003c/strong> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/03/desperately-seeking-dim-sum/\">Asian Pearl Seafood Restaurant\u003c/a>. In Cantonese, this dish is called Lo Sui Dao Fu, which literally translated, means \"old water tofu.\" My mom tells me it's because restaurants that make this kind of tofu marinate it in stocks and juices leftover from other dishes. May not sound so appealing, but believe me, whatever is in that old water is working some magic because this dish will turn any tofu-hater into a believer. The silky smooth texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the fried casing around it. Light as air, this tofu will have you floating into the new year with a smile on your face. \u003c/p>\n\u003cp>\u003cstrong>4) Xiao Long Bao (Shanghai Dumpling King) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\" alt=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" title=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22478\">\u003c/a>\u003cbr>\n\u003cem>Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Dumplings\u003c/a> are a traditional lucky food to ring in the New Year, said to bring good fortune and wealth because of its money purse-like shape. My dumpling of choice? \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-restaurant-info/\">Shanghai Dumpling King's\u003c/a> \u003cstrong>Xiao Long Bao\u003c/strong>, these labor-intensive steamed soup dumplings of love are soul-satisfying. Once you bite through the thin, smooth wrapping, your mouth is flooded with a shock of hot, rich broth, and savory pork filling. Also utterly addictive are the \u003cstrong>Shanghai Style Crispy Salt Pancakes\u003c/strong>. They look nothing like pancakes, and resemble more of a rectangular folded crepe. Cut into pieces, the amazingly crispy, sesame seed-sprinkled, fried exterior gives way to a molten center of cabbage and coconut milk-scented batter. \u003c/p>\n\u003cp>\u003cstrong>5) Faux Shark's Fin Soup (Benu)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\" alt=\"“Shark's Fin” Soup, Benu\" title=\"“Shark's Fin” Soup, Benu\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22476\">\u003c/a>\u003cbr>\n\u003cem>\"Shark's Fin\" Soup, Benu\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chef Corey Lee at \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> has taken the celebrated (and controversial) Chinese delicacy, shark's fin soup, and elevated it to mind-blowing proportions with his faux \u003cstrong>\"Shark's Fin\" Soup\u003c/strong>. His creation is a work of art, from the harmonious melding of flavors right down to the custom-made bowl it's served in. The dish is presented with a silky black truffle custard at the bottom of the bowl. Lee doesn't skimp on this luxurious treat either – there is more portioned than you think because the bowl has a special indented groove carved out of the bottom. Placed on top of the custard is a piece of sweet Dungeness crab and strands of faux shark's fin (the texture, by the way, is spot on -– you'd never know it wasn't real shark's fin). Your server then pours into the bowl an intensely flavored broth of \u003ca href=\"http://en.wikipedia.org/wiki/Jinhua_ham\">Jinhua dry-cured ham\u003c/a>. Now that is a way to start of the New Year like an emperor. \u003c/p>\n\n","blocks":[],"excerpt":"Celebrate Chinese New Year with some of the Bay's best Chinese dishes.","status":"publish","parent":0,"modified":1296632086,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":939},"headData":{"title":"Happy Chinese New Year – Eat Well and Prosper | KQED","description":"Celebrate Chinese New Year with some of the Bay's best Chinese dishes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Happy Chinese New Year – Eat Well and Prosper","datePublished":"2011-02-02T15:00:38.000Z","dateModified":"2011-02-02T07:34:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"22474 http://blogs.kqed.org/bayareabites/?p=22474","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%e2%80%93-eat-well-and-prosper/","disqusTitle":"Happy Chinese New Year – Eat Well and Prosper","path":"/bayareabites/22474/happy-chinese-new-year-%e2%80%93-eat-well-and-prosper","audioUrl":"http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3\">Gung Hay Fat Choy\u003c/a>! \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/\">Happy Chinese New Year\u003c/a>, everyone! Tomorrow marks the start of the \u003cstrong>Year of the Rabbit\u003c/strong>, which means that celebrants of this Lunar New Year festival all over the world will be gathering with family, feasting on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">lucky dishes\u003c/a>, and adorning their homes with fresh flowers and red decorations.\u003c/p>\n\u003cp>For those of us who are into astrology and fun stuff like that, people born under the sign of the \u003ca href=\"http://en.wikipedia.org/wiki/Chinese_Zodiac\">Rabbit\u003c/a> are said to be gracious, calm-natured, amiable, intuitive, compassionate, and appreciative of the aesthetic and beautiful in life (among a myriad of other \"attributes\"). \u003cstrong>James Beard\u003c/strong> (born 1903) was a rabbit, \u003cstrong>Michael Ruhlman\u003c/strong> (born 1963) is a rabbit, as is \u003cstrong>Jamie Oliver\u003c/strong> (born 1975). Fortunetellers' \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2011/01/28/international/i172726S77.DTL&type=living\">predictions\u003c/a> for this year are tumultuous, it won't put a damper on the festivities. \u003c/p>\n\u003cp>The annual \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a> in San Francisco will take place Saturday 2/19, 5:15–8:00 pm (Market and Second Street to Kearny and Jackson; here's the \u003ca href=\"http://www.chineseparade.com/route.asp\">parade route\u003c/a>). \u003c/p>\n\u003cp>After you've worked up an appetite, lion dancing and such, continue celebrating with some good \u003cstrong>Chinese Eats\u003c/strong>. Here are a few standout dishes that will have firecrackers going off in your mouth: \u003c/p>\n\u003cp>\u003cstrong>1) Egg Tarts (Golden Gate Bakery)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\" alt=\"Egg Tarts (don tat), Golden Gate Bakery\" title=\"Egg Tarts (don tat), Golden Gate Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22477\">\u003c/a>\u003cbr>\n\u003cem>Egg Tarts (don tat), Golden Gate Bakery\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/king-sized-egg-custard-tart-dai-don-tot/\">Egg Tarts (\u003cem>don tat\u003c/em>)\u003c/a> are the quintessential Chinese pastry, found in any self-respectable Chinese bakery or dim sum house. Growing up, whenever it was holiday time, someone would always bring a box of these sweet treats to the hostess (kind of like the \u003ca href=\"http://www.youtube.com/watch?v=CuLOqk57gIQ\">bundt cake\u003c/a> of our culture, if you will). The pink bakery box (why is it that the red ribbon holding it together always had a gazillion impossible knots to get through before you could dig in?) would sit on the kitchen counter all day along with the other items put out for grazing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/\">Golden Gate Bakery\u003c/a> is a mecca for egg tart lovers. Devout worshippers line up out the door as fresh batches of these egg custard pastries -- with their warm creamy filling, flaky crust, and gentle price -- are churned out. \u003c/p>\n\u003cp>\u003cstrong>2) Prawns with Honey Walnuts (Canton Dim Sum & Seafood)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\" alt=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" title=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22479\">\u003c/a>\u003cbr>\n\u003cem>Prawns with Honey Walnuts, Canton Dim Sum & Seafood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantonsf.com/\">Canton Dim Sum & Seafood\u003c/a> in SoMa features not only dim sum on its daily menu, but it also offers some traditional banquet dishes as well. Their \u003cstrong>Prawns with Honey Walnuts\u003c/strong> is a classic favorite. Succulent shrimp are dusted in cornstarch and fried. They are then coated in a slightly sweet mayonnaise sauce (similar to tartar sauce) and served with candied walnuts sprinkled with sesame seeds. The sweet-savory combo in this dish is great. For a DIY version, I like this \u003ca href=\"http://rasamalaysia.com/chinese-food-recipe-honey-walnut/\">Honey Walnut Shrimp\u003c/a> recipe from \u003ca href=\"http://rasamalaysia.com/\">Rasa Malaysia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>3) Marinated Tofu (Asian Pearl Seafood Restaurant)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\" alt=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" title=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22475\">\u003c/a>\u003cbr>\n\u003cem>Marinated Tofu, Asian Pearl Seafood Restaurant\u003c/em>\u003c/p>\n\u003cp>I know, it isn't very often that a tofu dish gets my panties in a bunch. I mean, how exciting can tofu get? That was before I tasted the \u003cstrong>Marinated Tofu\u003c/strong> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/03/desperately-seeking-dim-sum/\">Asian Pearl Seafood Restaurant\u003c/a>. In Cantonese, this dish is called Lo Sui Dao Fu, which literally translated, means \"old water tofu.\" My mom tells me it's because restaurants that make this kind of tofu marinate it in stocks and juices leftover from other dishes. May not sound so appealing, but believe me, whatever is in that old water is working some magic because this dish will turn any tofu-hater into a believer. The silky smooth texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the fried casing around it. Light as air, this tofu will have you floating into the new year with a smile on your face. \u003c/p>\n\u003cp>\u003cstrong>4) Xiao Long Bao (Shanghai Dumpling King) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\" alt=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" title=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22478\">\u003c/a>\u003cbr>\n\u003cem>Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Dumplings\u003c/a> are a traditional lucky food to ring in the New Year, said to bring good fortune and wealth because of its money purse-like shape. My dumpling of choice? \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-restaurant-info/\">Shanghai Dumpling King's\u003c/a> \u003cstrong>Xiao Long Bao\u003c/strong>, these labor-intensive steamed soup dumplings of love are soul-satisfying. Once you bite through the thin, smooth wrapping, your mouth is flooded with a shock of hot, rich broth, and savory pork filling. Also utterly addictive are the \u003cstrong>Shanghai Style Crispy Salt Pancakes\u003c/strong>. They look nothing like pancakes, and resemble more of a rectangular folded crepe. Cut into pieces, the amazingly crispy, sesame seed-sprinkled, fried exterior gives way to a molten center of cabbage and coconut milk-scented batter. \u003c/p>\n\u003cp>\u003cstrong>5) Faux Shark's Fin Soup (Benu)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\" alt=\"“Shark's Fin” Soup, Benu\" title=\"“Shark's Fin” Soup, Benu\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22476\">\u003c/a>\u003cbr>\n\u003cem>\"Shark's Fin\" Soup, Benu\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chef Corey Lee at \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> has taken the celebrated (and controversial) Chinese delicacy, shark's fin soup, and elevated it to mind-blowing proportions with his faux \u003cstrong>\"Shark's Fin\" Soup\u003c/strong>. His creation is a work of art, from the harmonious melding of flavors right down to the custom-made bowl it's served in. The dish is presented with a silky black truffle custard at the bottom of the bowl. Lee doesn't skimp on this luxurious treat either – there is more portioned than you think because the bowl has a special indented groove carved out of the bottom. Placed on top of the custard is a piece of sweet Dungeness crab and strands of faux shark's fin (the texture, by the way, is spot on -– you'd never know it wasn't real shark's fin). Your server then pours into the bowl an intensely flavored broth of \u003ca href=\"http://en.wikipedia.org/wiki/Jinhua_ham\">Jinhua dry-cured ham\u003c/a>. Now that is a way to start of the New Year like an emperor. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22474/happy-chinese-new-year-%e2%80%93-eat-well-and-prosper","authors":["5037"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_1807"],"tags":["bayareabites_8908","bayareabites_8496","bayareabites_8907","bayareabites_1784","bayareabites_8905","bayareabites_8910","bayareabites_554","bayareabites_8906","bayareabites_4183","bayareabites_3585","bayareabites_8909"],"label":"bayareabites"},"bayareabites_21702":{"type":"posts","id":"bayareabites_21702","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21702","score":null,"sort":[1295345694000]},"guestAuthors":[],"slug":"all-about-miso-soup","title":"All About Miso Soup","publishDate":1295345694,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"If you're looking for lighter soup that's nourishing and easy to digest, you might consider having a big bowl of miso soup. Miso is comfort food with a little international flair. ","status":"publish","parent":0,"modified":1295493368,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":810},"headData":{"title":"All About Miso Soup | KQED","description":"If you're looking for lighter soup that's nourishing and easy to digest, you might consider having a big bowl of miso soup. Miso is comfort food with a little international flair. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"All About Miso Soup","datePublished":"2011-01-18T10:14:54.000Z","dateModified":"2011-01-20T03:16:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21702 http://blogs.kqed.org/bayareabites/?p=21702","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/18/all-about-miso-soup/","disqusTitle":"All About Miso Soup","path":"/bayareabites/21702/all-about-miso-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21702/all-about-miso-soup","authors":["5120"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_1875","bayareabites_12","bayareabites_1807"],"tags":["bayareabites_2835","bayareabites_14771","bayareabites_480","bayareabites_335","bayareabites_8839","bayareabites_8840","bayareabites_439","bayareabites_3585"],"featImg":"bayareabites_21710","label":"bayareabites"},"bayareabites_18827":{"type":"posts","id":"bayareabites_18827","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18827","score":null,"sort":[1290056892000]},"guestAuthors":[],"slug":"a-vegan-thanksgiving-dinner","title":"Thanksgiving Dinner, Vegan-Style","publishDate":1290056892,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\">\u003cimg class=\"alignleft size-full wp-image-18831\" title=\"Happy Turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\" alt=\"Happy Turkey\" width=\"250\" height=\"343\">\u003c/a> When you adhere to a special diet, whether it be for medical or ethical reasons, Thanksgiving changes. A lot. This is probably the truest for vegans, who eschew the most iconic part of the traditional Thanksgiving dinner: turkey. There are countless vegan meat alternatives out there for folks celebrating their non-omnivorous lifestyle, but there is a growing faction of veg* folks who believe that if you're really giving up noshing on other living things, \u003ca title=\"Vegan Thanksgiving\" href=\"http://blogs.sfweekly.com/foodie/2010/11/week_in_vegan_non-turkey_turkey_day_mad_mens.php\" target=\"_blank\" rel=\"noopener\">eating meat analogues just feels inherently wrong\u003c/a>.\u003c/p>\n\u003cp>So what's a culinarily-savvy vegan to do when the holiday often referred to as \"Turkey Day\" rolls around? Those living in the Bay Area are lucky to be surrounded by some the most diverse food-centric masterminds in the country, so there's no end to vegan options for those who aren't interested in dressing up a processed, gluten-laden Tofurky and calling it Thanksgiving dinner. Besides, November is officially \"VeganMoFo,\" or the \u003ca title=\"Vegan month of Food\" href=\"http://veganmofo.wordpress.com/2010/10/05/vegan-mofo-2010-is-in-the-house-this-november/\">Vegan Month of Food\u003c/a> -- so if there's any month where autumn vegan recipes are most prolific, it's this one.\u003c/p>\n\u003cp>When I was vegan -- back before my food allergies kicked into high gear and I learned that meat was the only thing I could actually digest without a myriad of debilitating side effects -- I put a lot of thought into creating my first epically vegan Thanksgiving feast. I made \u003ca title=\"vegan collard greens recipe\" href=\"http://www.wasabimon.com/archive/vegetarian-collard-greens-recipe/\">vegan collard greens\u003c/a>, Indian-spiced chickpea pancakes, \u003ca title=\"vegan stuffing recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">stuffing decked with nuts and fruit\u003c/a>, and one of the most drop-dead gorgeous pecan pies my friends had ever laid eyes on. So, I can tell you firsthand that turkey isn't a requirement for a handsome Thanksgiving dinner.\u003c/p>\n\u003cp>One thing we can be thankful for is the fact that the Bay Area is home to a handful of vegan bakeries, where you'll find a selection of tantalizing sweet treats to pick up if you're not into making your own dessert. I've heard wonderful things about \u003ca title=\"vegan bakery san francisco\" href=\"http://www.sugarbeatsweets.com/\">Sugar Beat Sweets'\u003c/a> apple pie, a cinnamon-infused creation filled with spiced apples and topped with vanilla bean buttercream and caramel. \u003ca title=\"vegan bakery san francisco\" href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>'s sweet potato pecan pie is up there on my Top 10 Favorite Desserts list, vegan or otherwise, while \u003ca title=\"Nabolom Bakery\" href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a> in Berkeley offers a great selection of vegan desserts.\u003c/p>\n\u003cp>What about dinner? Wayward vegans sans dinner plans can bounce over to Cafe Gratitude for their \u003ca title=\"Vegan Thankgiving Dinner at Cafe Gratitude\" href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/134-join-us-for-thanksgiving\">annual free Thanksgiving dinner from 11am-3pm\u003c/a>, where everything on the menu is 100% raw and free of animal products. Oh, and did I mention that the meal was on the house? Yup, you heard that right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in the end, Thanksgiving is all about what you make at home, for your loved ones. This vegan pumpkin pie recipe is one of my favorites, and it's evolved over time to include pecans and cashews, with a little orange juice in the crust to give it a little something extra. My [staunchly omnivorous] family loved this pie, and you will too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\">\u003cimg class=\"alignnone size-full wp-image-18832\" title=\"Vegan Pumpkin Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\" alt=\"Vegan Pumpkin Pie\" width=\"250\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> two 8-inch pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003cbr>\n2 1/2 cups all-purpose flour\u003cbr>\n1/2 cup chopped cashews\u003cbr>\n1 1/2 teaspoons salt\u003cbr>\n4 teaspoons sugar\u003cbr>\n1 stick of \u003cstrong>cold\u003c/strong> shortening, cut into 10 slices\u003cbr>\n3 tablespoons cold orange juice\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n16 ounces silken tofu\u003cbr>\n2 cups pumpkin puree\u003cbr>\n3/4 cup agave nectar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon allspice\u003cbr>\n1/2 teaspoon mace\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/2 cup pecans, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1. In a food processor, grind flour, cashews, salt and sugar until coarsely ground. Add shortening one slice at a time and pulse until the mixture resembles a coarse meal. Add orange juice and pulse for another 15 seconds.\u003c/p>\n\u003cp>2. Divide the dough in half and smash each half into a flat disc. Cover and refrigerate for three hours. Once the dough is chilled, roll each half out into 9-inch circles and place each into an 8-inch pie pan. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n1. Preheat oven to 400 F.\u003c/p>\n\u003cp>2. Add tofu, pumpkin, sugar, agave, vanilla, salt, cinnamon, and spices to a food processor and blend until creamy.\u003c/p>\n\u003cp>3. Pour filling into pie shell and sprinkle the top with pecans, pressing them into the pumpkin filling. Bake for 1 hour, or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool fully before serving. Top with vegan whipped topping.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for more vegan recipes to help celebrate Thanksgiving, here are a handful of useful links that will inspire you to create the dinner of your dreams, a spread so grand that your omnivorous friends will look on in utter envy of your vegan-rific culinary prowess.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Vegan Thanksgiving in an Hour\" href=\"http://www.theppk.com/2010/11/thanksgiving-in-an-hour/\">Can you create a vegan Thanksgiving dinner in one hour? You betcha.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan holiday recipes\" href=\"http://www.splendidtable.org/recipes/holiday-vegan-feast\">Vegan recipes from the Splendid Table radio show\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan recipes from the New York Times\" href=\"http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/\">Chef Chloe Coscarelli cooks up an delectible T-day, vegan-style\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"seitan roulade with chestnut stuffing\" href=\"http://veganyumyum.com/2008/11/a-yumyum-thanksgiving/\">Lauren Ulm presents her now infamous seitan roulade with chestnut stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beer glazed pumpkin bread\" href=\"http://veganbrew.com/2010/11/16/pumpkin-bread-with-porter-maple-glaze/\">Beer glazed pumpkin bread? Yes, please.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"101 Cookbooks\" href=\"http://www.101cookbooks.com/archives/vegan-thanksgiving-recipes-recipe.html\">Heidi Swanson offers up a ton of vegan recipes, perfect for Thanksgiving\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Vegans living in the Bay Area are lucky to be surrounded by great options for a cruelty-free Thanksgiving dinner. A recipe for \u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong> is included plus links to numerous tasty vegan alternative holiday recipes. ","status":"publish","parent":0,"modified":1571963977,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":858},"headData":{"title":"Thanksgiving Dinner, Vegan-Style | KQED","description":"Vegans living in the Bay Area are lucky to be surrounded by great options for a cruelty-free Thanksgiving dinner. A recipe for Nutty Vegan Pumpkin Pie is included plus links to numerous tasty vegan alternative holiday recipes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Dinner, Vegan-Style","datePublished":"2010-11-18T05:08:12.000Z","dateModified":"2019-10-25T00:39:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18827 http://blogs.kqed.org/bayareabites/?p=18827","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/17/a-vegan-thanksgiving-dinner/","disqusTitle":"Thanksgiving Dinner, Vegan-Style","path":"/bayareabites/18827/a-vegan-thanksgiving-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\">\u003cimg class=\"alignleft size-full wp-image-18831\" title=\"Happy Turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\" alt=\"Happy Turkey\" width=\"250\" height=\"343\">\u003c/a> When you adhere to a special diet, whether it be for medical or ethical reasons, Thanksgiving changes. A lot. This is probably the truest for vegans, who eschew the most iconic part of the traditional Thanksgiving dinner: turkey. There are countless vegan meat alternatives out there for folks celebrating their non-omnivorous lifestyle, but there is a growing faction of veg* folks who believe that if you're really giving up noshing on other living things, \u003ca title=\"Vegan Thanksgiving\" href=\"http://blogs.sfweekly.com/foodie/2010/11/week_in_vegan_non-turkey_turkey_day_mad_mens.php\" target=\"_blank\" rel=\"noopener\">eating meat analogues just feels inherently wrong\u003c/a>.\u003c/p>\n\u003cp>So what's a culinarily-savvy vegan to do when the holiday often referred to as \"Turkey Day\" rolls around? Those living in the Bay Area are lucky to be surrounded by some the most diverse food-centric masterminds in the country, so there's no end to vegan options for those who aren't interested in dressing up a processed, gluten-laden Tofurky and calling it Thanksgiving dinner. Besides, November is officially \"VeganMoFo,\" or the \u003ca title=\"Vegan month of Food\" href=\"http://veganmofo.wordpress.com/2010/10/05/vegan-mofo-2010-is-in-the-house-this-november/\">Vegan Month of Food\u003c/a> -- so if there's any month where autumn vegan recipes are most prolific, it's this one.\u003c/p>\n\u003cp>When I was vegan -- back before my food allergies kicked into high gear and I learned that meat was the only thing I could actually digest without a myriad of debilitating side effects -- I put a lot of thought into creating my first epically vegan Thanksgiving feast. I made \u003ca title=\"vegan collard greens recipe\" href=\"http://www.wasabimon.com/archive/vegetarian-collard-greens-recipe/\">vegan collard greens\u003c/a>, Indian-spiced chickpea pancakes, \u003ca title=\"vegan stuffing recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">stuffing decked with nuts and fruit\u003c/a>, and one of the most drop-dead gorgeous pecan pies my friends had ever laid eyes on. So, I can tell you firsthand that turkey isn't a requirement for a handsome Thanksgiving dinner.\u003c/p>\n\u003cp>One thing we can be thankful for is the fact that the Bay Area is home to a handful of vegan bakeries, where you'll find a selection of tantalizing sweet treats to pick up if you're not into making your own dessert. I've heard wonderful things about \u003ca title=\"vegan bakery san francisco\" href=\"http://www.sugarbeatsweets.com/\">Sugar Beat Sweets'\u003c/a> apple pie, a cinnamon-infused creation filled with spiced apples and topped with vanilla bean buttercream and caramel. \u003ca title=\"vegan bakery san francisco\" href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>'s sweet potato pecan pie is up there on my Top 10 Favorite Desserts list, vegan or otherwise, while \u003ca title=\"Nabolom Bakery\" href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a> in Berkeley offers a great selection of vegan desserts.\u003c/p>\n\u003cp>What about dinner? Wayward vegans sans dinner plans can bounce over to Cafe Gratitude for their \u003ca title=\"Vegan Thankgiving Dinner at Cafe Gratitude\" href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/134-join-us-for-thanksgiving\">annual free Thanksgiving dinner from 11am-3pm\u003c/a>, where everything on the menu is 100% raw and free of animal products. Oh, and did I mention that the meal was on the house? Yup, you heard that right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in the end, Thanksgiving is all about what you make at home, for your loved ones. This vegan pumpkin pie recipe is one of my favorites, and it's evolved over time to include pecans and cashews, with a little orange juice in the crust to give it a little something extra. My [staunchly omnivorous] family loved this pie, and you will too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\">\u003cimg class=\"alignnone size-full wp-image-18832\" title=\"Vegan Pumpkin Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\" alt=\"Vegan Pumpkin Pie\" width=\"250\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> two 8-inch pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003cbr>\n2 1/2 cups all-purpose flour\u003cbr>\n1/2 cup chopped cashews\u003cbr>\n1 1/2 teaspoons salt\u003cbr>\n4 teaspoons sugar\u003cbr>\n1 stick of \u003cstrong>cold\u003c/strong> shortening, cut into 10 slices\u003cbr>\n3 tablespoons cold orange juice\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n16 ounces silken tofu\u003cbr>\n2 cups pumpkin puree\u003cbr>\n3/4 cup agave nectar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon allspice\u003cbr>\n1/2 teaspoon mace\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/2 cup pecans, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1. In a food processor, grind flour, cashews, salt and sugar until coarsely ground. Add shortening one slice at a time and pulse until the mixture resembles a coarse meal. Add orange juice and pulse for another 15 seconds.\u003c/p>\n\u003cp>2. Divide the dough in half and smash each half into a flat disc. Cover and refrigerate for three hours. Once the dough is chilled, roll each half out into 9-inch circles and place each into an 8-inch pie pan. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n1. Preheat oven to 400 F.\u003c/p>\n\u003cp>2. Add tofu, pumpkin, sugar, agave, vanilla, salt, cinnamon, and spices to a food processor and blend until creamy.\u003c/p>\n\u003cp>3. Pour filling into pie shell and sprinkle the top with pecans, pressing them into the pumpkin filling. Bake for 1 hour, or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool fully before serving. Top with vegan whipped topping.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for more vegan recipes to help celebrate Thanksgiving, here are a handful of useful links that will inspire you to create the dinner of your dreams, a spread so grand that your omnivorous friends will look on in utter envy of your vegan-rific culinary prowess.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Vegan Thanksgiving in an Hour\" href=\"http://www.theppk.com/2010/11/thanksgiving-in-an-hour/\">Can you create a vegan Thanksgiving dinner in one hour? You betcha.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan holiday recipes\" href=\"http://www.splendidtable.org/recipes/holiday-vegan-feast\">Vegan recipes from the Splendid Table radio show\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan recipes from the New York Times\" href=\"http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/\">Chef Chloe Coscarelli cooks up an delectible T-day, vegan-style\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"seitan roulade with chestnut stuffing\" href=\"http://veganyumyum.com/2008/11/a-yumyum-thanksgiving/\">Lauren Ulm presents her now infamous seitan roulade with chestnut stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beer glazed pumpkin bread\" href=\"http://veganbrew.com/2010/11/16/pumpkin-bread-with-porter-maple-glaze/\">Beer glazed pumpkin bread? Yes, please.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"101 Cookbooks\" href=\"http://www.101cookbooks.com/archives/vegan-thanksgiving-recipes-recipe.html\">Heidi Swanson offers up a ton of vegan recipes, perfect for Thanksgiving\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18827/a-vegan-thanksgiving-dinner","authors":["5120"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8520","bayareabites_8519","bayareabites_2996","bayareabites_530","bayareabites_2962","bayareabites_3585","bayareabites_1871"],"featImg":"bayareabites_18832","label":"bayareabites_15012"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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