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.
If there’s anything that I’ve learned in my short time observing tofu, it’s that the food – often criticized as bland mass – can reflect life’s ups and downs.
Earlier this week, there was an up, when Hodo Soy Beanery opened its organic tofu shop in Oakland, Calif.
On Thursday, there was a bit of a low when Quong Hop & Co., a South San Francisco tofu company, was ordered to pay $90,000 in fines for failing to keep its plant clean.
The San Mateo County District Attorney’s Office announced the fines that covered the past two years, reporter Sean Maher of the San Mateo County Times wrote.
The company – which says it was one of the first tofu businesses in the United States – essentially did not keep its food area free of pests, according to the article.
Hodo Soy Beanery, which makes organic tofu, this week opened its headquarters in Oakland, Calif. Photo source: Hodo Soy Beanery, hodosoy.com
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There is no place like home – especially when fresh, organic, artisan-quality bean curd awaits.
My parents grew up in Oakland, Calif. - and the city on Tuesday welcomed Hodo Soy Beanery to its new headquarters at 2923 Adeline St.
The company has been making tofu in the San Francisco Bay Area since 2004. Hodo is using the Cantonese pronunciation for good – or “ho” – and bean – or “do.”
The soy beanery dishes up the food to the public with two pithy pitches: “We want you to experience tofu in a new way” and “We want to make tofu cool.”
Last year in China, this piece of dry tofu set the world’s record and measured about 13 feet by 13 feet. It weighed 4,092 pounds. Photo source: chinadaily.com.cn
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Some of my recent blog posts have been, well, too serious. Just too heavy. So, I thought I’d lighten up. How light you ask?
Well, try over 4,000 pounds of dry tofu.
That’s right. In China, the world’s most populous country, you can never have enough of the good stuff.
So, now this: The world’s largest piece of dry tofu, which was unveiled in October 2008 at a dry tofu festival in Nanxi County in Sichuan province.
The masterpiece measured 13 feet by 13 feet, the China Daily reported, and weighed 4,092 pounds.
Photo credit: Franz Rindlisbacher, Zurich on andreas-saxer.com
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To understand what Andreas Saxer has created, it is necessary to study this photograph of a tofu shelf for a few minutes.
The slabs of tofu rest horizontally on pieces of wood. Boards create just enough space for desk-like slots in which to place more of the good stuff.
Simple. Utilitarian. They get the job done. What’s the big deal?
In fact, if you asked the people who work in that kitchen, my sense is that they might say – in a matter-of-fact way – that yes, the function of these boxes meet the form.
Time to make more slabs, right?
But that tofu box served as the impetus to spur sparks and creativity in Saxer’s mind to think somewhat bigger - at least judging from what he built.
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