Tofu 101

Last week, I had the opportunity to learn about tofu production first hand from Jenny Yang, owner of Phoenix Tofu and Bean Spouts in Chicago.  Jenny provides sprouts and tofu to Big Bowl in Chicago and because her tofu is so good, we have it shipped three times a week to our stores in Minneapolis. 

After working for several years with United Airlines, Jenny wanted to pursue a career closer to home and her growing family. She purchased Phoenix Tofu, which has now been around for 20 years and produces several varieties of tofu, all made from pesticide-free soybeans - the soybeans aren't genetically modified (non-GMO) and are grown on small Midwest farms. Jenny is also adamant about using only filtered water to store the fresh tofu and not mixing in preservatives, even though it would extend the shelf life. 

After soaking the beans overnight in cool water, they are steamed under intense pressure and then stone ground into a fine paste.  The milky liquid (fresh soy milk) is then separated from the bean solids and mixed with calcium sulfate to form a curd - very similar to cheese production.  The curds are cut after sitting for a brief period of time and then placed into a mold where a certain amount of water is pressed out depending on the desired texture.  Extra firm tofu has most of the water pressed out while soft or silken tofu undergoes only a light pressing.  At Big Bowl, we use a firm texture tofu.  We like the smooth, soft texture of firm tofu as well as its pleasant bean flavor. 

Phoenix Tofu and Big Bowl share a similar cultural mantra.  We both believe in locally produced, sustainable raised, organic (Jenny will soon purchase organic beans), eco-friendly (stop by Phoenix Tofu and pick up a bucket of bean meal for your garden), and all natural.  But more importantly, Jenny makes the best tasting tofu and we are happy to share her tofu with you on our menu.  You can also look for Phoenix Tofu at farmer’s markets through out the Chicago area.