Posts Tagged ‘soy’

How Yuba doing?

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Although Yuba has been in use in China, Japan and Korea since the fifteenth century, it is one of those ingredients that is gaining popularity in Toronto and popping up more and more in  restaurants that serve a plant-based cuisine. And for good reason. Continue »



Tofu Scramble for Supper!

 

Before....

 

Tofu-condensed soy curd pressed into blocks- has been around a long time; scholars believe that it was possibly accidentally discovered and developed around 2,000 years ago by a Chinese cook who mixed soy milk with nigari-seawater with the salt removed. The magnesium chloride that remains in the brine curdles the soy milk and it is then pressed into blocks, then pressed into service in a multitude of ways. Continue »