Tofu Delight

Posted by Chantel M. Recipe contributed bt Chiliwonders.Com

Plain tofu dapped with salt, pepper, Italian spices, and dry corn flour. Deep fry for 30 sec. Hot and crispy. Serve hot with tabasco sauce or mayonnaise. Simple and delicious. (Sources)

Signature tofu

Posted by Chantel M. Recipe contributed bt Chiliwonders.Com


Serve 4, cook time 25 minutes

Ingredients

	2 pieces bean curd
	75 g fish meat
	1 egg white
	(1 tbsp corn flour
	1/4 tsp sesame oil
	salt and pepper to taste)
	spring onion, chopped
	1 red chili, chopped finely
	4 walnuts, finely chopped
	2 slices ham, chopped
	1 egg white and 1 tsp corn flour, mixed

Method

1. Mash bean curd finely
2. Mash fish meat, mix well with salt
   and egg white.
3. Add bean curd and A and mix thoroughly.
4. Steam the mixture in a container for
   20 minutes. Cool.
5. Cut into strips, the size of fish fingers.
6. Coat the top surface thinly with egg
   and flour mixture
7. Place minced walnut and ham over strips.
8. Coat each stick with corn flour, to prevent the walnut and ham pieces from loosening.

9. Heat oil to fry the fritters till brown and crispy,
   1 minute for each stick.

10. Garnish and serve hot with your favorite sauces, curried mayonnaise, chili sauces, satay sauces, Chinese chili sauce ...more

(Sources)

Stuffed tofu

Posted by Chantel M. Recipe contributed bt Chiliwonders.Com

Stuffed tofu
Serve 3, cook time 10 minute

Ingredients and method

3 pieces soft tofu, using a spoon to slightly dent
a hole in the centre for stuffing purpose.

• 50 prawns, chopped finely (optional)
• 50 g fish meat, use blender to blend
• 100 g minced pork
• 1 tsp chili powder
• salt and pepper to taste
• 2 tbsp soy sauce
• 1 tbsp corn flour
• corn flour mixture made from 3 tbsp
  wheat flour,1 tbsp corn flour and 3 tbsp water

Mix the above ingredients evenly.
Divide into 3 portions.
Stuff each piece of tofu with 1 portion of the mixture.
Coat with batter all over.

• 1/2cup of chicken stock soup
• 1 tsp chili sauce
• 1 tbsp soy sauce
• 1/2 tsp chili sauce
• 2 tbsp oil

Method

1. Heat enough oil. Carefully add in
   stuffed bean curd. (meat side down to avoid separation). Fry till golden.
2. Turn and brown the other side.
3. Dish out. Leave 1/2 tbsp oil in the wok.
4. Add the chicken stock mixture till boil.
5. Put the liquid mixture at base of a plate
   to serve as sauce.
6. Place the stuffed tofu on top of the sauce.
7. Garnish and serve hot.

(Sources)

Four Bean Salad

Posted by Chantel M. Recipe contributed by Soy for Life (Source)

Combine these ingredients in a large bowl: 1 cup 250 mL Green beans 1 cup 250 mL Wax beans 1 cup 250 mL kidney beans 1 cup 250 mL Soybeans 1/2 cup 125 mL Diced celery 1/2 cup 125 mL Sliced onion In a small saucepan, mix together: 1/4 cup 60 mL Soy oil 1/3 cup 75 mL Sugar 1/4 cup 60 mL Vinegar 1/2 tsp 2 mL Basil 2 tbsp 30 mL Parsley A colourful make ahead picnic salad, this recipe can be made with cooked or canned beans. Remember to save the marinade to store any leftover salad. Boil the sauce, then pour over bean mixture. Mix thoroughly. Refrigerate 24 hours before serving. Drain salad before serving. Save marinade to store any leftover salad. Servings: 12 Nutritional Values Per Serving: Calories 117 Protein 4 g Carbohydrates 13 g Fat 6 g

Marinated Asparagus

Posted by Chantel M. Recipe contributed by Soy for Life

Marinated Asparagus

Ingredients 1 lb .45 kg Asparagus (or green beans as substitute) 1/2 cup 100 ml Pristine Gourmet soybean oil 1/4 cup 50 ml Pristine Gourmet infused wine vinegar - your choice of flavour 1/2 tsp 2 ml Worcestershire sauce 1/2 tsp 2 ml Salt 1/2 tsp 2 ml Sugar 1/2 tsp 2 ml Dry mustard 1/2 tsp 2 ml Dried basil Steam asparagus (or beans) until just tendercrisp. Cool in ice water and pat dry. Make the marinade by combining oil and remaining ingredients in a jar and shaking well. Place cooled asparagus in a shallow dish and pour marinade over it. refrigerate for one hour, turning occasionally.

(Source)

soybean and Intestinal bacteria

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "A brief historical overview of the past two decades of soy and isoflavone research' by Messina M., posted in US National Library of Medicine National Institutes of Health, researcher indicated that it was hypothesized that individuals possessing the intestinal bacteria capable of converting the soybean isoflavone daidzein into the isoflavan equol were more likely to benefit from soy intake. More recently, in vitro and animal research has raised questions about the safety of isoflavone exposure for certain subsets of the population, although the human data are largely inconsistent with these concerns.

Soy protein and cancer, obesity, and cardiovascular disease

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "Vegan proteins may reduce risk of cancer, obesity, and cardiovascular disease by promoting increased glucagon activity" by McCarty MF., posted in US National Library of Medicine National Institutes of Health, researchers found that diets featuring vegan proteins can be expected to lower elevated serum lipid levels, promote weight loss, and decrease circulating IGF-I activity. The latter effect should impede cancer induction (as is seen in animal studies with soy protein), lessen neutrophil-mediated inflammatory damage, and slow growth and maturation in children