NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665

February 4, 1999

Prairie Fare: Expect a Fiery Chinese New Year

I predict a fiery second half of February, and beyond, for those adventuresome types willing to try something new in the way of eats. The Chinese New Year begins on the day of the second new moon after the winter solstice, which for 1999 means Tuesday, Feb. 16. It will be the year of the fire hare, at least according to the Chinese lunar calendar, upon which the Chinese New Year is based.

It takes 60 years to make one complete cycle of a Chinese lunar calendar. Each Chinese year is popularly known by one of the 12 animals of the Chinese zodiac: the rat, ox, tiger, hare, dragon, serpent, horse, sheep, monkey, cock, dog and boar.

But to make each year in a 60-year cycle distinct, the 12 animals need to be paired with something else. That's where the five Chinese elements come into play. The elements are wood, fire, metal, water and earth. For example, one year in the 60-year cycle it's the year of the wood rat. Next time around it's the year of the fire rat. By my math, the fire hare marks the 16th year of the current 60-year cycle.

Instead of a sweet 16, why not make the rest of 1999 a sassy 16? Try some spicy Chinese recipes that also contain ingredients you don't consider standard fare, even for the Chinese cuisine you're accustomed to. Need a suggestion? Tofu comes to mind.

The following recipe comes from a newsletter called "The Soy Connection," featuring registered dietitian Erin Coffield's compilation of time-saving recipes. You'll notice this recipe calls for Japanese soba noodles, which are made from buckwheat and wheat flours. These noodles have a dark brownish-gray color. If you can't find soba noodles, substitute Chinese noodles or perhaps angel hair pasta.

Nutty Tofu Crisp over Asian Noodles
Yield: 4 servings

Ingredients:
¼ cup rice or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon natural peanut butter
1 clove garlic, minced
2 tablespoons green onions, minced
1 teaspoon Asian chili paste
1 tablespoon water
1 teaspoon sugar
16 ounces extra-firm tofu
2 tablespoons finely chopped peanuts
1 teaspoon peanut oil
4 ounces Japanese soba noodles

Procedure:

Mix together the vinegar, soy sauce, peanut butter, garlic, onions, chili paste, water and sugar. Set aside. Cut the tofu in half horizontally, wrap in clean paper toweling or cloth towels and press with a plate or other heavy object for a half hour or more. Cut pressed tofu halves diagonally and place these quarters in the marinade for 15 minutes. Dip the marinated tofu into the chopped peanuts to coat one side of each quarter. Place peanut oil into a nonstick skillet that's also been sprayed with vegetable oil. Cook tofu peanut side down until golden brown (about 1½ minutes). Repeat with other sides. Meanwhile, cook noodles according to package directions and have marinade mixture heating (stove top or microwave). Divide the noodles into four equal portions, pour the marinade over the noodles and place one tofu crisp, peanut side up, on each serving.

What's Your Take on This, Julie?

Some people shy away from tofu. If you've ever eaten Chinese food (and most of us have), there's a good possibility that you've tasted tofu and not even known it. Tofu, also known as soybean curd, has the amazing ability to act like a sponge in recipes—soaking up the flavor of other ingredients.

Tofu dates back to 200 B.C., when it was probably discovered by accident as someone added ocean water to cooked soybeans. The ocean water contained calcium sulfate, a naturally occurring mineral, which coagulated the soybeans.

Tofu is an excellent source of high-quality protein that also is rich in B vitamins and iron, which is especially helpful for people following a vegetarian diet. Tofu is low in sodium and saturated fat, and being a vegetable product, contains no cholesterol. If calcium sulfate was used in processing, it also is a good source of calcium.

Tofu is available in firm, soft and silken forms. You can blend dry onion soup mix into soft or silken tofu for a cholesterol-free vegetable dip, or stir silken tofu into sour cream for a reduced-fat baked potato topper. Mix crumbled tofu into a meatloaf, or marinate firm tofu in barbecue sauce and grill it. You can even use blended tofu in chocolate pie.

Soybeans, an excellent Midwestern crop, have been the subject of much research, including some work on tofu at NDSU. Throughout the United States, research continues to explore the possible health benefits of soybeans. For example, 25 to 50 grams of soy protein per day (about ½ cup of firm tofu) may be enough to lower cholesterol. Other work is looking at possible beneficial effects of soy related to osteoporosis, menopause and cancer. Soy-containing products may carry a health claim in the future.

A serving of Tofu Crisp with noodles contains about 340 calories and 25 grams of fat, along with about 70 percent of the daily recommended iron and 25 percent of the daily recommended calcium.

Be adventurous in the year of the fire rat. Sample some sassy cuisine.

###

Sources: Dean Hulse (701) 231-6136 and Julie Garden-Robinson (701) 231-7187

Click here for a pdf version of this graphic.