Harold Wilken is one of the farmers who provide Jenny Yang with the organic, non-GMO soybeans that she needs to create the wide range tofu products she distributes to restaurants and stores across the Chicagoland area.
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Tumeric and ginger are well-known for their anti-inflammatory properties, not to mention the wonderful flavor they add to dishes, like this stir-fry.
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This recipe uses Phoenix Bean noodles that are made of tofu; the noodles are surprisingly similar to pasta in their texture and are entirely gluten free as they are made of tofu.
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Jenny made this recipe to close out our Phoenix Bean episode and I can tell you, the results are delicious. It’s her mom’s go-to tofu dish. The mild tofu lets the sweet-spicy sauce shine. Served with steamed rice, this is a healthy, easy-to-make dish that should make your weeknight rotation.
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Soybeans have a thin skin, jut like chickpeas or kidney beans. When the dried soybeans are soaked prior to being processed to make tofu, the skins are removed. This is the okara and at Phoenix Bean, thousands of pounds of okara are generated each week during the tofu-making process.
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