Culinary Deep Dive
We Are Soy Into This
Listen up. There’s something we want to talk about. It’s time for everyone to stop looking at soy as a supporting actor. Soy has its own character arc, its own history, its own storyline. Soy IS a main character. Especially when it comes to playing a major part in Asian culinary history.
In celebration of National Soy Foods Month, Chef Allen has partnered up with the squad over at Soy Connection to shine some well-deserved light on one of our favorite ingredients – soy, obvi.
Soy What?
Soy – specifically in the form of tofu – has a long and important history in Asian cuisine, dating all the way back to 1600 B.C. when the ancient Chinese cultivated soybeans as a vital source of protein.
Now, while tofu is still a good source of high quality protein, most chefs choose tofu for its unique texture, flavor, and form. Some have even called it “the cheese of Asian cuisine.” We like to call it the tofu of Asian cuisine, because it really cannot be compared to anything else.
Texture Matters
No, but really. Texture plays a key role in the creation of any Asian dish, and tofu remains a fan favorite. You’ll often hear food described as crispy, crunchy, or even tender. However, in the world of Asian culinary creations, you are more likely to hear dishes described as bouncy, airy, or springy. AKA, the exact words that most people use to describe tofu.
Not a Substitute
Need more proof that tofu and soy-based ingredients aren’t just meat substitutes? Look no further than our very own Curry Laksa Ramen. Spicy coconut curry stew, brimming with shrimp, chicken, fried tofu, ramen noodles, veggies, and a hard-boiled egg all come together perfectly to create our favorite comfort food. The Curry Laksa Ramen simply would not be the masterpiece that it is without the fried tofu – a key ingredient bringing layers of texture and flavor to the dish.
It IS possible to combine tofu and meat-based ingredients into one dish – in fact, it’s encouraged. You see, tofu adds to the complexity of the dish. It was never meant to be a backup ingredient.
The Main Character
“Soy-based foods bring so many textures and flavors to a dish, that they often stand alone as their own center-of-plate”, says Chef Allen.
For instance, our Crispy Tofu Bites – lightly breaded, tossed in Hawkers five-spice seasoning, and perfectly crisped – are so flavorful and fun to eat, they don’t even need a sauce.
Our Hawker’s Delight – a saucy blend of wok-seared tofu, broccoli, carrots, napa cabbage, bell peppers, and straw mushrooms – has so much texture that it’s a meal in itself.
Even a dish as seemingly simple as Chili Garlic Edamame spotlights the unique texture and flavor of soy-based ingredients to the forefront.
Now do you see why we are soy into this?
