July is Culinary Arts Month and we are #SoyInspired by chefs who use soyfoods in their recipe creations!
Today’s featured chef is Liza Kassim
What is your favorite way to prepare soyfoods?
I use different soyfoods and greatly rely on the dishes that I am making, For example, I will use soft silken tofu for any soup base dishes and also dessert. I will use extra firm tofu for frying method. At times, I will use two types of soy food, I will add tempeh as well as medium firm tofu in my vegetable stir fry dishes. I also love grilled tempeh and spicy tempeh chips with peanut and crunchy anchovies.
What tips do you have for preparing soyfoods?
Be adventurous! Try different varieties of soy food available in the market and allow yourself to create delicious meal with it. Be creative, Add soy product in salads, curries, sandwiches, even stuffing! Understand the texture of the soy food, especial with tofu. It’s a little tricky for inexperienced cook to handle tofu for the first time, from gently removing it from the package to preparing it with a right cooking temperature. As with anything you want to do, practice makes perfect! My suggestion is, prepare different soy dishes at least once weekly, you will be amazed at how easy and deliciously great ways to add in your food.
Share your favorite recipe using a soyfood!
Tahu Goreng – Fried Tofu with Peanut Sauce
Liza Kassim has been cooking and developing fusion dishes for as long as she can cherish. In New York, she shares her country’s favorite dishes with the world through hands on individual or group classes. Participants of all levels of culinary experience have the occasion to learn how to cook Singaporean street food the authentic way. Learn more on the blog ‘rojak’, named for the dish savored by Singaporeans, a mixture – to reflect a colloquial expression for an eclectic mix, in particular as a word defining the Singapore’s multi-ethnic society.