Food
Food Information
Sides
Legumes

SOY BEANS

(BEAN CURD/TOFU, FERMENTED BLACK BEANS)

An entire university could be founded on the cuisine and industrial uses of the soybean. It is by far the highest protein legume in commercial production as well as being the other legume oilseed producer alongside the peanut. The beans themselves are small, and round with a multitude of different shades. Although the U.S. grows a very supply of soybeans, Americans actually consume virtually none of them directly. Most of them go into cattle feed and for industrial uses. What does get eaten directly has usually been processed in some form or fashion with soybean products ranging from tofu, to tempeh, to textured vegetable protein and hundreds of other uses. Although they are very high in protein, they don't lend themselves well to just being boiled until done and eaten the way other beans and peas do.

Bean-curd/tofu

Made from soybeans that have been cooked and pureed, then solidified into curds by the addition of vinegar and epsom salts, fresh bean-curd/tofu is white and custard-like and packed with protein. There are also smoked and fermented varieties such as tempeh.

fermented black beans

Also called Chinese black beans and salty black beans , this Chinese specialty consists of small black soybeans that have been preserved in salt before being packed into cans or plastic bags. They have an extremely pungent, salty flavor and must be soaked in warm water for about 30 minutes before using. Fermented black beans are usually finely chopped before being added to fish or meat dishes as a flavoring. They can be stored, tightly covered, in the refrigerator for up to a year. If the beans begin to dry out, a few drops of peanut oil will refresh them.