This is a file photo of tofu from last year. Remember: Fresh tofu is always the best.
There is much news to digest these days – if you’re in the market for this type of information.
The U.S. Senate approved legislation to create jobs, Toyota has its automobile safety woes and Federal Reserve Chief Ben Bernanke predicted the economic recovery will, um, be slow.
That Hummer deal - in which a Chinese company would buy the U.S. brand associated with military-like vehicles – has hit an obstacle has fallen through.
And consumer confidence in the United States has dropped after it did relatively better in the past months.
At TofuWatch, confidence is up (in terms relating to soybean cake) because, well, circular logic, albeit it with ventures into new territory, really can never disappoint.
It’s been a blast blogging about bean curd this year. I’ll try and post a few new items before the end of the year. I’ll certainly be back after 2010 starts.
In any event, I hope you have a joyous holiday season and a wonderful 2010! And thank you for reading my blog!
This year, I learned much about soybean cake and how humans view it, as well as other odds and ends. Feel free to read previous posts in the archives.
The employees at Hodo Soy Beanery in Oakland, Calif. want to make tofu cool.
I’m happy to help them get the word out, especially since they make one bean curd item that I particularly enjoy – yuba, or tofu skin.
As part of that goal, they are opening up the organic tofu company for public tours and a tasting beginning on Dec. 16.
Keep in mind that the tours, scheduled for Wednesdays at 12:30 p.m., will be held once every two weeks. The cost is $10 per person.
The company will give tours to small groups and reservations are required. But you’ll be able to taste freshly-made tofu and learn about soybean selection.
If you’re interested, here’s my original post about Hodo Soy Beanery. If you take a tour, please let me know.
Fox Business Network has an interview with the inventor, Seth Tibbott, who said he started the bean curd substitute because he’s vegetarian.
Jones Soda Co. is giving a nod to the bean curd substitute with a Tofurky and Gravy Soda (plus a metal lunch box with the words “Cirque Du Tofurky” on it).
But Western reporters covering President Obama’s recent state dinner in Beijing with Chinese leader Hu noted it: The high-profile event included chicken soup with bean curd.
If only prosperous, mutually-beneficial relations between the two countries bloom in the coming years, I will point to this meal – notably the soup with soybean cake - as the unifying agent.
You know: “World leaders, Obama and Hu, gather around tofu to talk pressing issues.”
If U.S.-China relations continue in the framework of diplomacy, dialogue and some bumps here and there, I will, nevertheless, note the historic moment.
Hey, I have to write sentences like that:Â I run a blog about soybean cake and other essential topics.
My wife and I have had some busy schedules in recent weeks. But the good news is that home-style tofu cooking has returned.
It’s as if our minds are calm.
Yes, her tofu cooking skills remain far superior to my Chinese cooking prowess. I’ve mainly helped in the eating department.
I’ve been pretty successful that I feel I need a promotion. You know, something like: Senior tofu eater.
Her latest brilliant, delicious creation is one that follows the Niang Tofu style – meaning that the flavors appear over a period.
It’s a steamed tofu dish with stuffed shrimp on top in a carved-out area of the tofu slab. The fresh seafood flavor is apparent. The tofu remains moist.
Chinese oyster sauce is drizzled over it at the end to add a nice, light hint of extra flavor.
In San Francisco, supporters of People for the Ethical Treatment of Animals handed out tofu turkey roasts to promote a Thanksgiving free of meat. Photo source: PETA
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The timing was perfect – and the event even brought a few smiles to people.
Just about a week before Thanksgiving brings roasted birds, pies, potatoes and all the stuffing to make your belly full, People for the Ethical Treatment of Animals had their own turkeys on the streets Tuesday in various U.S. cities.
And these birds, actually PETA supporters in faux-feathered costumes, handed out free boxes of tofu turkey roasts, known as the Tofurky.
The group’s message to consumers: Give real birds a break this Thanksgiving.
I’ve always liked Mark Bittman’s recipes and outlook on making great-tasting food.
A few years ago, my sister or mom gave me his book, How to Cook Everything. It’s been handy and my wife and I have enjoyed numerous recipes, including one for pumpkin soup, another for grilled chicken with lime and cilantro and steps on making a fresh tomato sauce with herbs.
But I think he missed the mark, just a bit, with his Bitten blog post on Faux Ma Po Tofu. It ran in The New York Times.
His first sentence tripped me up, especially since I’ve long enjoyed mapo tofu:
Last week, everything came together for a weird, accidental, successful vegan take on ma-po tofu.
I realize he embraces innovation and that’s probably why he talked about using cauliflower and grains in his blog post.
Students, faculty and community members at the University of California at Berkeley on Sunday stuffed, wrapped and created the world’s longest California roll, which measured 330 feet and broke the previous record set in Hawaii in 2001, according to media reports.
The sushi event, which used an estimated 540 pounds of food, was designed to commemorate the 50th anniversary of the university’s Center for Japanese Studies.Â
Oakland Tribune Reporter Sean Maher provides information, including that students tossed in bean curd for the vegetarian portion.
I like the fact that tofu was brought into the wrap. I also like the fact that students put their brains together to make something of great import during some challenging times.
But get this: Maher even quotes Yasumasa Nagamine, a Japanese consul-general, to confirm that a record had been set.
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