Soy Superstar goes to Orange Julius® for their Soy Protein Boosts! Next time you crave a smoothie head in to your local store and add a boost! http://www.orangejulius.com/sec_nutrition_boosts.html
But it’s not only students in the culinary science class who are creating new ISU Dining menu options. Cassie Miller and Amanda Pudlik, two culinary science juniors, created soy-based recipes in ISU’s research food lab last summer as interns for Iowa-based Soyfoods Council.
Phillips said that some of their creations — including Southwest tofu pasta (tofu and salsa macaroni and cheese), soy pad Thai noodles and shrimp, and tofu croutons — have been added to ISU Dining’s rotation. And two new desserts — a Hawaiian scone and blueberry crumble cake — will be served in campus dining locations soon.
Phillips said he hasn’t quite perfected the desserts to produce in mass quantity. He starts with a home-size recipe and adjusts it for 100 servings. With that size mastered, he then multiplies it for 1,500, the normal quantity prepared for each dining hall. For more: http://www.iastate.edu/Inside/2010/0415/dining.php
One of the most frequently asked questions about tofu are what kind should I buy? It really comes down to what you would like the tofu to do…keep its shape or blend in for a smooth texture. Tofu is probably the most versatile soyfood to use in cooking. Sometimes it is referred to as bean curd. Tofu is a soft, cheese like food made buy curdling fresh, hot soymilk with a coagulant ( makes it set- up). Tofu has a very bland or mild flavor and it takes on flavor from the ingredients you add to it or blend into it.
Silken Tofu: This type of tofu has a smooth texture, similar yogurt or a creamy custard. Packages are labeled soft, firm and extra-firm. Silken Tofu is perfect for puréed or blended recipes such as dips and sauces, smoothies, or dessert recipes. The firmer the tofu the firmer the consistency of the final recipe, for example use firm or extra firm silken tofu when making a pumpkin pie or soft when making a dip or smoothies.
Water-packed Tofu: The process for making water packed tofu is very closely related to making cheese. Soymilk is heated, salt is added and the milk separates into curds and whey. The curds are scooped out, pressed into molds, drained. Then the tofu is cut into blocks. It is best to use water-packed tofu when you want the tofu to keep its shape such as in stir-frys, or adding cubes into soups or stews as well as when putting it on the grill.
- ½ cup chopped onion
- 2 clove garlic, minced
- 1 teaspoon soybean oil
- 8 ounces frozen soy protein crumbles, or hamburger or chopped chicken
- 1 cup diced tomatoes
- 1 cup water
- ⅓ cup chopped Anaheim chilies, optional
- ½ teaspoon ground cumin
- ¼ teaspoon ground pepper
- 1 cup cooked brown rice prepared according to package directions
- 1 cup frozen shelled edamame
- 6 medium green peppers
- 1 teaspoon salt
- Prepared salsa, optional
- In a large fry pan, sauté onion and garlic in oil until softened.
- Add protein crumbles, tomato, water, chilies, cumin, ½ to ¾ teaspoon salt and pepper; mix well.
- Bring mixture to boil; reduce heat and simmer 15 minutes.
- Gently mix in edamame and cooked rice.
- Cut ½ inch off the stem end of peppers; remove seeds and membrane.
- Bring water and 1 teaspoon salt to boil in large saucepan.
- Cook in boiling water 3 to 5 minutes; invert on paper towels to drain.
- Fill peppers with approx. 3/4 cup crumbles-rice mixture; place in 8-inch square baking dish.
- Bake at 375°F 20- 25 minutes or until thoroughly heated.
- Serve immediately with salsa.
- Yield: 6 servings.
Soho Sushi Bar and Deli
The Stuffed Olive
Cedar Falls, Iowa
4 beef filet steaks, 6 to 8 ounces each
Tofu Red Pepper Salad…
- 1 lb fresh strawberries (about 1 qt), trimmed and halved
- 1 ripe banana, cut into pieces
- 1 cup ice cubes
- ½ cup soft silken tofu
- ½ cup orange juice
- 2 Tablespoons sugar
- Blend all ingredients in a blender until smooth