05.26.21
Press Release
BLOOMINGTON, Ill. (May 26, 2021) – For Chicago-based Phoenix Bean, Illinois grown soybeans are the ingredient of choice for the company’s fresh, artisan-crafted tofu products. Not only are the soybeans locally grown, but they are also a sustainable ingredient choice.
Jenny Yang, Owner of Phoenix Bean is proud to produce products that are 100 percent made in Illinois. To her, sourcing ingredients locally is an important factor for producing tofu products sustainably.
“Illinois is the largest soybean-growing state in the United States. It is so easy to get soybeans grown only 45-minutes, one hour or two hours away,” said Yang. “Buying soybeans locally reduces the carbon footprint of our products. Illinois-grown soybeans are basically in our backyard, so it just makes sense to use them.”
How to Make Crispy Tofu in 5 Steps Sarah Jampel
This week on Basically, we’re diving deep into one of our favorite ingredients:
to our print magazine.
When I look at a block of tofu, all I see is POSSIBILITY. (Can’t say the same about looking at my Google calendar.) With a little ingenuity, a solid foundation of techniques, and a good recipe, tofu can be nearly anything I want it to be: simmered in a spicy stew like soondubu until soft and supple, warmed with dashi in a donabe, grilled and drizzled with chimichurri. And even though it might seem counterintuitive, since many types come packaged in water, tofu can also be “crispy” too.