Tofu is made from dry soybeans that are soaked for about a dozen hours to re-hydrate them. This softens them and makes it easier to extract protein from the soybeans.  The moist beans are then ground up with water to make a kind of slurry. This mixture is then cooked and separated by pouring it through a filter.  This filtering leaves a pulp, called okara, and soy milk.  Okara is fed to animals in the United States, but in Asia people enjoy eating it.  The Japanese call it "honorable pulp."

Calcium salts and other coagulating materials are then added to the soy milk which causes it to form curds.  You can observe a similar process by watching WSU students make cheese at Ferdinand’s in Pullman. They put salts and enzymes into cow’s milk, which causes it to form curds and whey.  Cheese curds are mild and tasty. I wonder how soybean curds taste.

The soybean curds are then poured into cloth-lined boxes and excess whey is pressed out.  Differing amounts of pressing creates different types of tofu.  The longer tofu is pressed, the firmer and less liquid it becomes.  If you buy tofu that seems too soft, you can use this same process at home to make firmer tofu. Just put the tofu on a plate with several layers of paper towels underneath and put a weighted plate on top for a while to squeeze out the excess moisture.

Pressed tofu is then cut in blocks and packaged and pasteurized. Tofu is packed in water. If you buy bulk tofu, it will be found floating in water. Mori-Nu pasteurizes its tofu when it is in the slurry phase. It is then hermetically sealed by a patented process. As long as the box is unopened, Mori-Nu has a shelf life of one year and does not need refrigeration until it is opened.

Tofu Phil said he is a hands-on kind of guy and wanted to learn to make tofu on his own, which is how he began his business. Some of you readers may also be interested in making tofu at home. As for me, I am grateful there are many tasty tofu products at the Co-op, so I can enjoy tofu without all the work.

I hope you enjoy trying this month’s recipes, which include easily purchased tofu from the Co-op. Asparagus season lasts through this month, so you should be able to find fresh local asparagus to make the bisque.

Informational sources: www.inmamaskitchen.com, www.house-foods.com, www.morinu.com

Terri Schmidt will use her time not spent making tofu out in nature enjoying the lakes and woods of Idaho.


Bisque of Fresh Asparagus
“The Art of Tofu”, Akasha Richmond (by permission Mori-Nu)

1 large bunch (about a pound) fresh asparagus
3 cups water or vegetable stock
2 tablespoons vegetable broth powder
2 leeks (about 2 cups) mostly the white part
   and some of the green sliced thin.
1 small yellow onion, chopped small
2 shallots, peeled and minced
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley
1/8 teaspoon fresh ground black pepper
1/4 teaspoon salt
½ package Mori-Nu Lite Tofu (firm)
    pureed to become 3/4 cup by volume
1 tablespoon white miso

Cut 2 inches off the bottom of the asparagus stalks and peel each stalk about 3 inches up.
Cut the asparagus into 2-inch pieces.  Add the asparagus and the rest of the ingredients, except tofu and miso, to a 4-quart soup pot and bring to a boil. Reduce heat to a simmer and cook covered for 30 minutes.

Turn off heat.  Add the tofu and miso to the soup and cool for about 10-15 minutes. Puree the soup in a blender until it’s smooth.  Pass through a wire mesh strainer to remove any remaining asparagus stalk fiber.  Serve with croutons.


Small Planet Tofu-Mushroom Loaf
by permission, Tofu Phil

1/2 pound Small Planet, Fresh, Organic Tofu, any flavor
1 tablespoons vegetable oil
1 large onion, diced
1 cup chopped walnuts
1 cup rolled oats (not instant)
1/2 pound mushrooms, sliced
2 cups vegetable broth
2 cloves garlic, minced
1 cup grated carrot
3 tablespoons Dijon or other hearty mustard
4 tablespoons tomato sauce
2 tablespoons soy or tamari sauce
2 tablespoons arrowroot powder
2 cups whole wheat or preferred bread crumbs

Preheat oven to 375°F. In a large skillet, heat 1 tablespoon oil. Sauté onion slowly until a rich brown, about 15 minutes. Stir occasionally. Transfer to a large mixing bowl. In the same skillet, heat remaining oil, add walnuts, and sauté over medium heat 3 minutes. Add oats, sauté another 3 minutes, stirring. Add mushrooms, broth, and garlic. Reduce heat to low. Cook until mushrooms soften and stock is absorbed, about 8 minutes.

While oat mixture cooks, add carrot, mustard, tomato sauce, soy or tamari sauce. Add oat mixture to bowl with onions and set aside.

Puree tofu and arrowroot powder in blender or food processor until smooth. Add to oat-carrot mixture, and mix well. Add bread crumbs and mix again. Pour into oiled 5"x2 3/4" loaf pan. Bake 40 minutes. Cool 30 minutes before slicing.