How to cook soy products
Information for soy products in our free cooking ingredients collection.
Soy products
Soybean based products take many forms. Besides oil that is pressed from soybeans, soy food products include the following:
Miso - Miso is a salty, strong-flavored paste made by fermenting soybean meal and a grain, such as rice or wheat. It is used as a flavor enhancer and thickening agent in many Asian dishes. Colors range from light yellow to dark orange, depending on the type of soybean used to make the miso.
Soy flour - Many prepared foods include soy flour, which can be made from whole soybeans or soybean meal.
Soy nuts - Roasted soybeans, commonly eaten as a snack.
Soy sauce - Another product made from fermented soybeans, soy sauce is an essential condiment and cooking ingredient in Asian cuisine. To make soy sauce, soybeans or soy meal is mixed with ground wheat. Fermentation may take 1 to 3 months.
Soybean sprouts - As the name suggests, these are germinated soybeans. They are used in salads and as a garnish.
Soybean milk - Soybean milk is made from soybeans that are soaked, ground, heated, and then filtered. Soy milk is a part of many baby formulas for infants who are lactose-intolerant. Soy milk can be drunk as a beverage. Dried soy milk is sometimes added to products such as ice cream.
Tempeh - An essential component in Indonesian cooking, tempeh is a meat substitute that is made from soybeans that are soaked, dehulled, cooked, and then fermented. Tempeh can be formed or made into patties. Tempeh is available in the United States in health food stores.
Tofu - Made by coagulating the protein from soy beans, tofu is a high-protein curd that is used in many Asian dishes. Tofu is sold in blocks and is often used in place of meat. It generally has a spongy texture. It can be cooked in a variety of ways to make dressings, dips, and shakes. It picks up the flavor of marinades and thus will taste like meat in many dishes.
Yuba - A product made of the protein-rich skin that forms on the top of soybean milk when heated just to boiling, yuba has a stringy, chewy texture. It is made of protein and oil and is often used to produce imitation meat products.
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