Explore by Tags

Entries tagged with 'soy beans'

Weekend Cook and Tell Round Up: Love For Legumes

Alison J Herzog 3 comments

Our last challenge for Weekend Cook and Tell was for all of you to share your favorite legume lovin' dishes. We called this Love For Legumes. The result is unanimous. We all hold a special place in our hearts for this versatile and comforting constituent. We received so many amazing posts and shared recipes in response to our weekend cooking call, that my best recommendation to you is - read the full Talk thread! More

Video: The New Organic Movement in China

Daniel Klein Post a comment

Meet Lifen Yang, a young woman who's part of an effort to bring healthy and organic food to Kunming, a city in the Yunnan Province of China. More

How to Make Fresh Silken Tofu from Soy Milk

How To Kumiko Mitarai 17 comments

Kinugoshi, a custard-like tofu often served in the summer, can be made with no fancy equipment and three simple ingredients: water, soybeans and Epsom salt. It's easy to screw up, but with this slideshow, easy to get right on the first try. Even if you lose interest halfway through making it, you've got your own fresh soy milk. More

Fresh Silken Tofu

Serious Eats Kumiko Mitarai 8 comments

This is the most sure-fire method that I have tried. I have gotten smooth, custard-like tofu with this recipe every time. More

Seriously Asian: Why I'd Rather Eat Vegetarian Chicken than Mediocre Meat

Seriously Asian Chichi Wang 39 comments

Why should you seek out vegetarian chicken, when regular blocks of tofu are so much easier to find? Su ji has the silky tenderness of soft tofu with the density of firm tofu.Like a sponge, it readily absorbs the flavors of your braise and takes on a creamy, custard-like quality. More

Quiz: How Much Do You Know About Tofu?

Sarah Kuo 13 comments

Even the most full-fledged carnivore needs to take a break from meat sometimes. To fill the protein void, we turn to tofu, the coagulated soy milk block that often gets a bad rap. But if tofu could talk it would say, hey, I am tasty too! Try me with tomatoes and cilantro, or in the Sichuan dish mapo tofu. Let's hear it for that pale jiggly block. Take the tofu quiz » More

Seriously Asian: Natto

Serious Eats Chichi Wang 39 comments

For some eaters, natto belongs in the nasty bits category of vegetarian fare. Both beloved and reviled, the fermented soybeans are a staple in traditional Japanese cuisine. To make natto, soybeans are cooked for many hours, then inoculated with bacteria and left to ferment in a temperature-controlled fermentation room. But the smell of natto—like a cross between ammonia and rank Camembert cheese—can be off-putting to those without a love for funky tastes and smells. More

Seriously Asian: Frozen Tofu

Seriously Asian Chichi Wang 10 comments

My love of frozen tofu began by accident. Stuck with a glut of half-used packages, I threw the tofu into the freezer and promptly forgot about them for weeks. Then, rifling through the fridge one day, I found the blocks tucked away. After tossing them into boiling water, what emerged was some of the most densely-textured tofu I've ever eaten. More

Frozen Tofu Braised in Soy Sauce

Serious Eats Chichi Wang 6 comments

[Photograph: Chichi Wang] Loosely adapted from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata.... More

Taste Test: Store-Bought Tofu

MichaelNatkin 60 comments

Not all tofu is created equal. Some tofu has a mild, sweet beany flavor and a smooth consistency, while other brands have flavor defects and strange textures. Our Seriously Meatless columnist Michael Natkin took one for the team and tried six brands of firm or extra firm tofu to help you out on your next grocery trip. More

Seriously Asian: Simmered Soybeans (Nimame)

Seriously Asian Chichi Wang 6 comments

These little soybeans can be soaked overnight, then stewed in dashi, sugar, mirin, and soy sauce. Tiny squares of kelp are simmered alongside the soybeans for an extra boost of umami flavor. It's a simple but utterly delicious dish. More

Simmered Soybeans (Nimame)

Serious Eats Chichi Wang 3 comments

These little soybeans can be soaked overnight, then stewed in dashi, sugar, mirin, and soy sauce. Tiny squares of kelp are simmered alongside the soybeans for an extra boost of umami flavor. It's a simple but utterly delicious dish. More

Staple Ingredients of the Chinese Pantry

Lia Bulaong Post a comment

Barbara Fisher of Tigers & Strawberries put together a really useful post for people who like to cook Chinese food at home, Staple Ingredients of the Chinese Pantry, in which she discusses her favorite brands, what qualities to look for when buying a particular item and how they're generally used in cooking. What I liked most about her list is that she gives you a short but concise summary of why each item should be a regular fixture in your kitchen. For example, we all know about soy sauce, sesame oil and dried noodles, but have you ever considered fermented black beans? They're "black soybeans which have been cooked, salted and fermented, often with slivers of ginger, and this treatment... More

More Posts