Speaking of Tofu…

…as we were recently, the Boulder Sunday Camera had an interesting feature today called “Travels of the Tofu King” (http://www.dailycamera.com/bdc/county_news/article/0,1713,BDC_2423_5068199,00.html). It is not so much about Steve Demos’s creation of White Wave Tofu (now moved from Boulder to Broomfield as a division of Dean Foods), but about the world travels that he and his wife, Sheryl, have undertaken since he left the company. Among other experiences, they managed to find the cave in India where he got the idea to start a tofu company.

He’s back in town now and will be a speaker at an upcoming natural food industry conference.
IMHO, natural/organic foods and really delicious foods are not mutually exclusive. Fresh and/or “unartificial” ingredients and flavors create just about the best-tasting and best-for-you food there is.

4 thoughts on “Speaking of Tofu…”

  1. I am especially interested in tofu because we buy a product called “soy nectar” which is similar to soy milk, but I believe, less processed. We use it to make a savory Chinese breakfast porridge by combining it with egg, dried shredded pork, pickled vegetables, vinegar, hot oil and other items. My husband got hooked on it while living in Taiwan. Our challenge is to locate fresh soy nectar as well as the Chinese “crullers” (like a cruller donut, but not sweet)that get chopped up in the porridge.

  2. Soy nectar? That’s an exotic one, though who knows what other name it might go by in English? I looked thru my Asian references and don’t find it anywhere. If anyone in the Denver/Boulder area carries it, it’s probably Pacific Ocean Marketplace on West Alameda in Denver. They also have (or had) and Indonesian cruller that might be similar to the Taiwanese variety.

    An Asian friend also likes the on-line foods carried by http://www.AsianFoodGrocer.com. Problem for customers not food-fluent in Chinese or Japanese is that many products on their website are just spelled-out (but not translated) versions of their Chinese or Japanese or other name. But perhaps your husband knows enough Mandarin to puzzle it out, or perhaps their toll-free call center can help.

  3. “Soy nectar” is the name given to it by the Ota Tofu Company in Portland, Oregon. You can also make it yourself by grinding cooked soy beans in a food mill and extracting the liquid. My husband brought a food mill back from Taiwan for this very purpose. He endured a long demonstration in a Taiwanese dept store while 15 Chinese housewives looked on and giggled at the big American guy buying “girl stuff.” Then hauled the thing on the airplane as carry-on luggage, got it home, set it up and proceeded to DESTROY the kitchen with it. Soy bean mash EVERYWHERE. Two days later, he went to a favorite Asian grocery in Portland, and found the soy nectar right there on the shelf. We sold the food mill at a yard sale. haha. I believe the porridge is a Northern Chinese dish. I don’t know the exact English spelling but it sounds like “Dough Jyang.” The cruller name sounds like “Yo ti ow.”

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