July is Culinary Arts Month and we are #SoyInspired by chefs who use soyfoods in their recipe creations!
Today’s featured chef is Christopher Koetke.
What is your favorite way to prepare Soyfoods?
This is such a huge and impossible question to answer as there are so many different Soyfoods. But I will give it a try. For edamame, I love to simply give it a quick sauté with some other nice vegetables. It has such great texture and color. For tofu, I like to incorporate pressed tofu into a wide range of recipes. It is great in pasta sauce. I especially love to marinade it in hot sauce, tempura coat it, and then deep fry it. The texture and kick of these tofu firecrackers make a perfect snack food. Just be sure to eat them really hot, just out of the oil. For tempeh, I think it is best stewed and even incorporated into chicken or meat stews. For soy nuts—I keep some in my car to eat out of hand!…