Tofu Manufacture in Chicago, Recepi

This is the sign board of the Tofu Manufacture. There are Chinese characters「鳳凰、豆類食品製造廟」and English “PHONEX BEANS PRODUCTS” because the owner of this manufacture is a Taiwanee.

This is the entrance of this manufacture. Many of my friends have been passing this entrance when it is closed.

This man was working with pressure cooker to cook the soybeans.
That man all the way inside was frying the tofu to make aburage, etc. It is good to see vegetable oil was used.

This machine is smashing the cooked soybeans to come out the tofu juice from the tube. Tofu will be made with the tofu juice.

In the different room, there is a big container with running water. In this container, the Tofu’s “nigari” which is translated “brine” (bitter salt or Epson salt) used as coagulant is drained.

This noodle is made with tofu. This tofu noodles are not to eat with soup. It is better to cook like pancit. The recipe for this noodle will be at the end of this article.

In this room there are three kinds of fried tofu – aburage, triangle and square thick fried tofu.
The man is packing these fried tofu. Those packages are without air packing because their tofu if made without the preservative. The fried tofu can be kept in the freezer but their tofu should be eaten within one week.

Hiroko bought 4 packages of abura-age to make age-sushi (football) and 1 package of square thick fried tofu for her lunch. Chopped onion, shiso, shoga, and katsuobushi are for the condiment for thick fried tofu. It is very delicious.

You can have okara, the waste of the tofu, at free of charge if you go there before 11 A.M. The okara has always been so hot that you can eat as it is.
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Recipe for Noodle
16 oz. Tofu noodle
Cooking in a wok or a large frying pan
1 pound pork, sliced in strips
Cook pork with 1/2 cup white wine and ½ tsp. salt

After juice and wine evaporates
Add 3 Tbsp oil and fry
2 garlic cloves sliced
2 small onion, sliced

And add and fry
½ lb. fresh shrimps
1 cup Celery tips, chopped
3 carrots cut in strips
½ pound snow pea

Add and fry
3 cups chicken stock
2 Tbsp soy sauce
½ tsp sugar

Add and fry
Tofu noodle
½ cabbage, sliced

Combining those in to finish cooking

Garnish:
Sauté separately with a small pan 2 garlic cloves, chopped, and onion, sliced
Fresh green onion, chopped
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Hiroko prayed during the morning devotion time, “Lord, is there any connection with the soybeans and You, Lord?” When Hiroko was looking for the recipe for noodle, in the recipe container this short story was found.
Thank God for letting me have this story!
Here is the story:
“I was talking with a farmer about his soybean and corn crops. Rain had been abundant, and the results were evident. So his comment surprised me: ‘My crops are especially vulnerable. Even a short drought could have a devastating effect.’
‘Why!’ I asked.
He explained that while we see the frequent rains as a benefit, during that time the plants are not required to push roots deeper in search of water. The roots remain near the surface. A drought would find the plants unprepared and quickly kilsl them.
Some Christians receive abundant ‘rains’ of worship, fellowship, and teaching. Yet when stress enters their lives, many suddenly abandon God or think him unfaithful. Their roots have never pushed much below the surface. Only roots grown deep into God (Colossian 2:6-7) helps us endure times of drought in our lives.”
Colossian 2:6-7 “So, just as you received Christ Jesus as Lord, continue to live in him, rooted and built up in him, strengthened in the faith as you were taught, and overflowing with thankfulness.”