Moscow Food Co-op Recipes

Tofu In A SoyNutshell:
I’m Dreaming of White Waves

by Rachel Clark Caudill, from the January 2006 newsletter

Konichiwa! Watakushi-wa Rachel, desu. That’s Japanese for “Hello! I’m Rachel.” The word tofu comes from Japan, after all, and since I’m going to serve up a monthly passage on tofu—that ancient, sometimes firm, oft times silky white derivative of soybeans—I greet you in honor of its native heritage.

And greet you I must…it’s my first chance to expound on all things tofu. Alas, Robin Ohlgren-Evans moved on from the tofu column to the next unfolding moments in her universe. So when the universe tapped my shoulder, I said, “Yes,” and licked my tofu chops—ready to start a monthly dip into the world of off-white.

Who am I? Well, since half of Moscow feels like family, you may already know. But if we have yet to connect and my name rings a bell, perhaps it’s because I did layout for the Co-op newsletter for a geologic nanosecond last year (3 months). Or it could be we’ve met with our kids at East City Park, the Co-op, at the University of Idaho (UI) Children’s Center, in a class on compassionate communication (also known as nonviolent communication), at the Unitarian Universalist Church of the Palouse, at the Moscow Parent-Toddler Co-op, up on Moscow Mountain, or elsewhere in my favorite town. Chris, my sweetheart, works on salmon at UI. Our two little people, Avery (~4.5) and Keenan (18 mo) keep us dancing on our toes! And they are the keepers of our hearts.

But I digress! Back to Japan and tofu. Maybe it’s the glittering paper cranes I’m folding in the weeks before Christmas—there’s just something special, vital even, about tofu’s birthplace. The peace cranes emerge, fluttering from my careful folds and remind me of how other cultures enrich my life; origami, and so much more, came from Japan. Meanwhile Christmas, the season of peace and giving, prompts me to look at birth—yes, even that of tofu—in a reverent and careful way.

The birth of tofu? Could it really be so central? Can I feel comfortable comparing it in the same breath to the birth of Christ? As a peacemaker and teacher Jesus sent waves of impact throughout all of recorded history, tofu, too, has spread its own white waves across the world. But can tofu trigger a spiritual journey? Hmmm. I’ll leave that for you to nibble on.

For now, here is a delightful and easy meal that seems as old-shoe familiar as your stir-fry stand by, yet distinctive and surprising enough to raise eyebrows, if not consciousness. Think black and white: here blackstrap molasses, black pepper, and yes, black soy sauce, season our fair-complexioned tofu.

Vegan Paht Si-Yu
Cathe Olson—nutritionist, gardener, whole foods sage, and mother—offers a version of this adaptation in her book The Vegetarian Mother’s Cookbook. And speaking of enlightenment…her culinary extravaganza is a gift to my soul’s quest for gastronomic integrity, healthful fare, and simple mouthwatering delight. If I had to pick one cookbook to keep on my shelf, this would be it!

12 ounces flat rice noodles, cooked and drained (instead, we used a few handfuls of buckwheat soba noodles)
2 teaspoons sesame oil
12 ounces firm tofu, cut as you like (Chris cut it into short, oblong bites)
2 cloves garlic, minced
2 cups broccoli florets
2 carrots, sliced (or, you can used virtually any veggies you have on hand)
1 tablespoon water

Sauce:
2 tablespoons soy sauce
1 tablespoon blackstrap molasses
3 tablespoons sesame oil
¼ teaspoon black pepper

Cook the noodles. Meanwhile, heat the sesame oil in a large skillet or wok over medium heat. Add tofu and brown on each side. Add garlic, broccoli, carrots, and water. Cover and cook until veggies are tender. Add water as needed to prevent scorching.

In a small bowl, mix the soy sauce, molasses, sesame oil, and black pepper together. Add noodles to the tofu mixture in the skillet or wok. Drizzle with sauce. Toss and enjoy!

The pepper, molasses, and soy sauce were like a barbershop trio…each with its own unique voice but vital and harmonious to the group. If you want the melody to really buzz, have extra soy sauce and pepper on hand. Wow, we all went back for more and leftovers weren’t.

Avery and the universe said, “Can we have this stir fry a lot?”

We said yes.

Copyright: Copyright on articles, recipes, and images are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

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