Unveiling the Versatility of Soybeans: Beyond Soy Sauce and Tofu
In the realm of plant-based cooking, soy products have carved out a significant niche. From tofu to tempeh, these versatile ingredients offer countless possibilities for creating delicious and nutritious meals.
To make tofu at home, you first need to make soy milk, as store-bought soy drinks are often not suitable. To create homemade tofu, soak dried soybeans (or other legumes) overnight, blend them with water, cook the mixture until it thickens into a paste, then press it to form a firm block.
Homemade tempeh, on the other hand, is made by cooking soybeans, mixing them with a starter of noble mold and a touch of vinegar, and then fermenting them airtight at 30 degrees for two days. During this process, the tempeh becomes firm to the touch.
Tofu offers countless possibilities with good seasoning - from spicy to sweet. Silken tofu is a soft product that can be used to make dressings, dips, fruity sweet creams, and vegan chocolate mousse. Smoked tofu is good for heartier dishes, for example, cubed and fried with a little soy sauce on potatoes or for spreads.
Tempeh can be cut into small pieces and fried or deep-fried until crispy. Once cooked, it becomes a delicious and protein-rich addition to any meal.
Okara, the solid residues left over from filtering soy milk, can be used to enhance bread and baked goods, make meatballs or croquettes, and enhance soups and stews.
Fermented soy products like miso, tempeh, or soy sauce bring umami flavor to food. Miso is an old craft made from a mixture of soybeans and rice, inoculated with noble mold and aged for at least three months. It can be used to add complexity to various dishes such as soups, sauces, stews, dressings, and even desserts.
Natto is a fermented soy product that is either loved or disliked, even in Japan. To make natto, soybeans are cooked and then wrapped in rice leaves for fermentation by the bacteria inside, developing a strong smell and taste and forming strings.
Tempeh originates from Indonesia, while miso can trace its roots back to China. The flavor of miso can range from mild to intense, with light miso being milder and dark miso being more intense.
Elisabeth Fischer from the "Soja aus Österreich" association cooks at markets and offers workshops, sharing her passion for homemade tofu and tempeh. Claudia Zaltenbach, author and travel blogger, has written books about "Tofu, Yuba and Okara" and "Miso".
Freshly made tofu tastes nuttier and creamier than store-bought. Fresh Yuba, a protein-rich product made from soy milk, has a light, nutty aroma and a very delicate bite.
For those interested in exploring the world of homemade soy products, detailed recipes and exact measurements can be found in resources such as 1 for soy-free tofu or video guides on tofu and tempeh making in 3 and 4. Happy cooking!
- In the realm of plant-based cooking, soy products like tofu and tempeh have become a significant part of lifestyle, offering various possibilities for creating delicious, nutritious, and even entertaining meals.
- To make tofu at home, one must first learn to make soy milk, and then use the soaked, blended soybeans to create a paste that is pressed into a firm block, providing countless options for seasoning, from spicy to sweet.
- Tempeh, a fermented soy product, is made by cooking soybeans, mixing them with a mold and vinegar, and then fermenting them, resulting in a protein-rich addition to meals that can be cut into small pieces and fried or deep-fried until crispy.
- Miso, a traditional soy product made from soybeans and rice, brings an umami flavor to food, and can be found in resources like books and videos, providing detailed recipes and exact measurements for those interested in exploring global cuisines, such as soy-free tofu or homemade tofu and tempeh.
- Social media and entertainment channels often feature influential figures like Elisabeth Fischer and Claudia Zaltenbach, who share their passion for homemade soy products like tofu and tempaht, offering workshops and resources for those wanting to incorporate healthy cooking into their food-and-drink and home-and-garden lifestyle.
