We would like to celebrate National Soy Food Month by educating our community a bit more about the many uses of the soybean product from cultivation to harvest and how this high protein plant can be included into a diverse range of food products.
History: With the introduction of Soy Milk to the United States in the 1980’s, American food manufacturers started to develop soy food products that appealed to the unique tastes of the heartland. Throughout the 1990’s there were several advances in processing which has allowed for foods to be made from components of soybeans such as soy protein concentrates and isolates. The soybean has found its way into more products than we can start to list! Soymilk remains the most frequently consumed soyfood, followed by edamame and veggie burgers. Tofu sits in fourth place.
Production: The USDA report is now estimating total soybean production in 2013 at 3.15 billion bushels. The average U.S. soybean yield for 2013 is now estimated at 41.2 bushels per acre, which down from the August USDA estimate of 42.6 bushels per acre. From 1996 to 2011 soy food products have grown from $1 billion to $5.2 billion in annual sales. The farming methods for soybeans have evolved into new practices in sustainable farming techniques. Soy farmers are now taking a responsible stance on protecting the environment and producing a healthy food source.
Health: There are many healthy benefits associated with soy food products. One of the most popular is the correlation between soy consumption and lowering the risks of heart disease. Soy also helps positively impact and reduce the risks of diabetes, lowering cholesterol, and breast cancer. The other positive effect from the soy food is that it helps to manage weight problems that we currently face in the United States. There is an epidemic of unhealthy food products and eating habits. Introducing soy and replacing harmful foods for health rich soy foods can have an immediate positive impact on your overall health and wellbeing.
Pressing is a great technique to know when cooking tofu. Silken tofu in particular has a high water content, making it delicate and easily crumbled. However, pressing helps remove some of the excess water so the tofu is firmer and sturdier, and better suited for stir-frying, grilling, and other applications in which the tofu takes a little abuse.
You may think you need a fancy gadget to press tofu, but actually it can be done easily at home with common household items! All you need is some paper towels and a flat, heavy object.
We are thrilled to introduce our new featured blogger, Terry Hope Romero of Vegan Latina! Be sure to check out her recipes featured on our website and Facebook page.
A complaint we sometimes hear about Morinaga Silken Tofu is “It’s so soft! I can’t stir-fry with it, it falls right apart!”
It’s true all Morinaga tofu is silken tofu, which is especially soft and delicate and more likely to crumble than its pressed counterpart. However, don’t think for one minute that silken tofu is off-limits for your stir-fry! All it takes is a little know-how.
One way to make silken tofu suitable for stir-fry is pressing and pan-frying. In addition to deep-frying, silken tofu can be pan-fried in a small amount of oil to create a beautiful golden crust. This crust creates a lovely complementary texture to the soft silken tofu within—and it also makes silken tofu sturdier! Pan-fried silken tofu can be gently tossed in stir-fries and salads without crumbling.
There are countless variations to pan-fried tofu that can include seasonings, spices, or cornstarch for an especially crispy crust, but this basic technique is a surefire place to start:
We are very proud to introduce our new featured blogger, Jaden Hair of Steamy Kitchen! Please visit her amazing blog and look out for her recipes featured on our website and Facebook page.
By those who don’t know her well, tofu often gets stereotyped as a healthy, “boring” food: flavorless, mushy, blah. But her friends know tofu can be plenty exciting—and even a little naughty! And this Cajun Fried Tofu really shows off her wild side.
A note about deep-frying: Of course deep-frying isn’t the healthiest, but if you deep-fry properly at a high enough temperature, less of the oil will seep into the food, which is healthier and makes for a crispier, more delicious result! We recommend frying in oil heated to at least 325F. Ideally fried silken tofu will be firm and crispy on the outside and warm, soft, and delicate on the inside.
If you’re looking for a meatless alternative to Cajun fried chicken or craving a zesty spin on silken tofu, you'll want to check out this Cajun Fried Tofu:
Thanks to everyone who submitted a recipe to our Lunchbox Tofu Recipe Contest! We received many delicious and creative submissions. (But is anyone surprised Morinaga fans have such great taste?).To pick our winner, we took into account taste, visual appeal, ease and convenience of recipe, and suitability for a lunchbox. So without further ado, our winning recipe!
1) Create your original lunchbox-appropriate tofu recipe using Morinaga tofu. Be sure to specify which variety of tofu to use: Soft, Firm, Lite Firm, Organic Firm, Extra Firm, or Nigari. Recipe can be for a main course, side dish, dip, or dessert-- anything so long as it is portable for carrying in a lunchbox.2) Write your recipe into the body of an email titled “Lunchbox Tofu Recipe Contest.” Include your name, mailing address, and phone number in the email.
3) Send the email to [email removed at end of contest].
One of my favorite things about tofu and soy products in general is how accessible they are. Vegans, vegetarians, and omnivores alike have a place for soy in their diets. Additionally, soy makes a great alternative to common allergens like dairy and eggs. (Psst, did you know you can use Morinaga Silken Tofu in place of eggs?). What a crowd-pleaser!
Tofu is also naturally gluten-free, but while you might not think tofu could take the place of gluten-containing products, today I'd like to challenge that!Tabbouleh is a pretty safe food as far as dietary restrictions go; made from primarily raw, fresh ingredients it is vegan with no egg, dairy, or nut allergens. However, traditional tabbouleh is made with bulgur wheat-- a big no-no if you have Celiac disease or a gluten sensitivity!And that's where the tofu comes in! This recipe uses granulated tofu in place of bulgur for a unique twist on tabbouleh that is completely gluten-free.
Here in southern California we were spared the heat wave for most of the summer . . . until now! Personally, when the weather is this hot I have an appetite for only the lightest foods-- and last thing I want to do is turn on the oven. A light-tasting, no-cook recipe like hummus is exactly what I crave.
This light hummus recipe replaces half of the chickpeas with firm silken tofu for a light-tasting hummus with a little less calories and fat.
Yesterday we posted a picture of this cheesecake on Facebook or Twitter, accidentally in honor of National Cheesecake Day. (Pretty great accident, huh?). You hungered for the recipe, and here it is!
Poor blog, sitting here collecting dust! Well, that's about to change. We have lots of plans in the works for the blog, including new recipes, tofu facts, and tips and techniques for getting the best results with your tofu, as well as company news and more sweepstakes for the chance to win free Mori-nu tofu! We'll make an announcement on Facebook and Twitter each time a new post goes up, so be sure to LIKE and FOLLOW us so you don’t miss out!
To start out, let's talk some tofu basics.
Over the last few months, we hope you’ve enjoyed our new website. With this post, we’re launching our newest website feature: our Blog. In addition to the blog debut, we have an exciting announcement to share -- Mori-Nu Silken Tofu has a brand new look!
You might have noticed the new package designs of Mori-Nu Silken Tofu on our website over the last few days. These beauties will be rolling out to retailers and hitting store shelves over the next several months. The new designs feature some of our most popular recipes including the Strawberry Banana Smoothie, Eggless Egg Salad, and Mixed Medley Stir Fry. As always, the packages include the complete recipe for the dish pictured.
Although the new photography is gorgeous, rest assured that our unique aseptic packaging remains unchanged. It still protects the nutritious vegetable protein inside from light, air, and microorganisms that lead to spoilage. And you can still store Mori-Nu Silken Tofu in your cupboard, pantry, or refrigerator – whichever works best for
you. Refrigeration is not required until the packages are opened.
Tell us what you think about the new look below! Have you followed or liked us yet? We’d love to hear from you on Twitter @MorinagaTofu or Facebook.com/morinutofu.