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Complementary protein: soy (tofu) + grain

Sweet and Sour Tofu

4 servings

Diane Brenner of Greenbush, Maine, submitted this recipe in a special recipe contest at the University of Maine, held to help find great meals for this edition.

1 cup pineapple juice

¼ cup soy sauce

¼ cup vinegar

¼ cup crushed tomatoes

1 tablespoon cornstarch or arrowroot powder

1 teaspoon ginger

2 pounds tofu

3 tablespoons sesame or other oil

2 green peppers, sliced in 2-inch strips

1 carrot, thinly sliced

One 20-ounce can pineapple chunks

Drain pineapple, reserving 1 cup of the juice, and set aside. In a bowl, mix pineapple juice, soy sauce, vinegar, tomatoes, cornstarch, and ginger. Drain tofu, pat dry, and slice into 1-inch cubes. Heat oil and sauté tofu for 10 minutes. Add peppers and carrots and sauté for 3 minutes. Add sauce to the sauté mixture and cook, stirring, until sauce thickens but carrots are still somewhat crisp, about 5 minutes. Add pineapple chunks and heat through. Serve over brown rice.

Complementary protein: soy (tofu) + grain

Super Sweet and Sour Tempeh

4 servings

Less well known to Americans than tofu, tempeh is a fermented soy food with a firmer texture and, many think, a more interesting taste. Not only is this sweet and sour sauce different from the preceding one, but the cooking method is different. Coating the tempeh before frying locks out some of the frying oil and locks in the seasoning. This recipe, from Akiko and Bill Shurtleff of the Soyfoods Center in Lafayette, California, converted the staff of the Institute to tempeh fans.

½ cup water

2 teaspoons salt (reduced to 1, if desired*)

½ teaspoon ground coriander

1 clove garlic, minced

10 ounces tempeh

¼ cup cornstarch or arrowroot powder

Oil for deep frying

Mix water, salt, coriander, and garlic in a bowl. Cut tempeh into chunks, 1×1×½ inch thick, and dip quickly in mix. Drain in a colander or on paper towel. Coat tempeh pieces with cornstarch. Heat oil in a wok, skillet, or deep fryer and deep-fry tempeh until golden brown, 3 to 4 minutes. Drain briefly on paper towel.

* Much of the salt is not absorbed by the tempeh.

Sweet and Sour Sauce

1 tablespoon oil (plus 1 teaspoon dark sesame oil, if desired)

1 onion, chopped

1¼ cups water

2½ tablespoons honey

4 teaspoons soy sauce

1 tablespoon vinegar

1 tablespoon tahini (sesame butter)

½ teaspoon freshly grated ginger

1 green onion, finely chopped

2 to 3 teaspoons cornstarch or arrowroot powder

Heat oil in a medium skillet and sauté onion for 4 to 5 minutes. Add water, honey, soy sauce, vinegar, tahini, ginger, and green onion and bring to a boil. Dissolve cornstarch in 2 tablespoons water and stir into sauce; cook until sauce thickens.

Put tempeh chunks in a serving dish and pour sauce over it. Serve as is, or over cooked rice or noodles. Nice hot or cold.

Complementary protein: soy (tempeh) + sesame + rice (or wheat)

Chinese Cabbage, Northern China Style

4 servings

A favorite of Julya Ripsam of Alamosa, Colorado. Use a Chinese wok or simply your favorite big skillet.

2 tablespoons dark sesame oil

1 tablespoon fresh grated ginger

1 head Chinese cabbage, cut in 1×2-inch pieces

1 cup sliced mushrooms

3 tablespoons soy sauce (or more or less, to taste)

½ teaspoon cayenne pepper or crushed peppers

10 to 16 ounces tofu, cut in 1-inch squares

Heat oil and saute ginger briefly. Add Chinese cabbage and mushrooms and sauté a few minutes. Add soy sauce and cayenne pepper and cook for a few minutes. Add the tofu and cook 5 to 10 minutes.

That’s it. Serve over brown rice for a quick and unusual dinner.

Complementary protein: soy (tofu) + grain

Joan’s Brazilian Rice

6 servings

A favorite of Joan Francis of Boscobel, Wisconsin, this turns out to be more than just rice with peppers and onions. Toasting makes the rice nuttier. Sprinkling feta cheese on top would be great, too. For a delicious variations, you may wish to substitute this rice dish for the Rice with Green Chili Sauce recipe in Brazilian Evening.

2 tablespoons