We`re celebrating tofu for Asian American and Pacific Islander (AAPI) Heritage Month!

Tofu first originated in China over 2,000 years ago during the Western Han Dynasty. Although debated, some say that a Chinese royal named Liu An first created tofu while he was experimenting with soy milk and accidentally caused the mixture to curdle.

Tofu has also long been established as a traditional food throughout a range of Asian cuisines, including those in Japan, Korea, Vietnam, and Indonesia. It also comes in many forms, from pudding and puffs to noodles or smoked varieties.

Today, tofu making has developed from its initial discovery:
1️⃣ Dried whole soybeans are soaked, ground up, and cooked.
2️⃣ The solid pulp (okara) is separated from the milk.
3️⃣ A coagulant is added to form bean curds.
4️⃣ The curds are pressed into blocks.

Throughout AAPI Heritage Month we uplift our partners and sister company team members who identify as members of the AAPI community while centering our celebration on the breadth of tofu as a dynamic, plant protein-packed ingredient.

#TofuHistory #AAPIHeritageMonth #AAPIHeritageMonth2024 #AsianCuisine #TofuRecipes #TofuTradition ...

Fight food waste by using the whole fennel in this recipe for Fennel Bulb and Frond Gratin!

Makes 6 - 8 servings

INGREDIENTS
About 3 – 4 fennel bulbs with fronds
1 cup low sodium chicken or vegetable broth
1/4 cup olive oil, divided
3/4 cup Parmesan cheese, grated
2 teaspoons fresh thyme, diced
1/2 cup breadcrumbs (optional)

DIRECTIONS
Preheat the oven to 350 degrees F and lightly grease a casserole pan.

Cut off the fronds and stems of the fennel bulb. Dice 1 cup stems and fronds and reserve the remainder for other uses such as broths and soups. Quarter bulbs and cut into 1 – 2-inch slices. Discard woody core.

Boil bulbs in broth for about 5 minutes, until tender. Drain and reserve broth for future uses. Toss with diced fronds, stems, and 1 tablespoon olive oil.

Blend 1/2 cup Parmesan with thyme and 1/4 cup breadcrumbs (optional). Mix this into the fennel. Add fennel to casserole dish and top with remaining Parmesan cheese and breadcrumbs. Drizzle with olive oil.

Cover and bake for 20 – 30 minutes. Increase oven temperature to 425 degrees F. Uncover and bake another 10 minutes, until browned. May be garnished with fennel fronds.

#StopFoodWasteDay #FoodWasteWarriors #FightFoodWaste #ZeroWasteCooking ...

Reduce food waste (and save money) with these 8 tips!

Did you know that as much as 40% of the food that is produced is wasted? Each American wastes as much as 238 pounds of food each year (equal to about $1800).

Try out these tips to shop and prepare food more mindfully:

1️⃣ Be mindful with (food) shopping. Simple meal planning will streamline shopping, make daily cooking easier, and reduce waste.

2️⃣ Focus on seasonal produce. Locally grown, in season produce is typically more affordable.

3️⃣ Chill out. Buy frozen produce during its off season.

4️⃣ Be preppy. Try doing your own prep work rather than purchasing pre-made marinades and pre-chopped produce.

5️⃣ Batch and freeze for later. Cook up extra of whatever you are making to freeze and enjoy later and freeze produce you won`t use before it expires.

6️⃣ Give beans a chance. Beans, lentils, and other plant-based proteins are far less expensive than meat, poultry, and fish.

7️⃣ Use all parts of the vegetable. The easiest way to do this is save scraps for a homemade vegetable broth.

8️⃣ Transform leftovers. When planning your meal, think how to spread one item throughout multiple dishes.

#StoopFoodWasteDay #ReduceFoodWaste #SaveMoney #FoodWasteTips #MealPlanning #MealPrep #PlantBasedEating ...