By Joe Anuta
It was a battle of the bean curds.
About 100 people packed a Flushing basement Saturday to watch an annual cooking competition in which a panel of judges noshed on platters including tofu lime pie, tofu sticky rice balls and a dish translated as “100 birds facing the phoenix” — an actual phoenix, carved out of a carrot, was perched on one side of the plate.
But it was I. I. Chu’s dish of tofu in green sauce that took home first prize.
“Tofu is a well-known, healthy dish in Chinese culture,” said Greg Tai, of Health Plus, an area insurance provider that helped sponsor the second annual tofu cooking contest, where area culinary types whipped up a variety of dishes to promote healthy eating. Spectators were treated to lifestyle tips and lunch — tofu, of course.
James Chang, director of the Taipei Economic and Cultural Office, on 41st Road, where the competition was held, spoke at length about the beneficial side effects of soy products. Downing a glass of soy milk before bed, for instance, can lead to a better night’s sleep, he said.
Much of the medicinal lore surrounding tofu cannot be pinpointed through science, said Gene He, who has a Ph.D. in food science and now owns a company that produces the stuff.
As with any health claims, the benefits are fiercely debated, but He said tofu is a healthy alternative to other proteins like meat and dairy products, since the soy product does not have any cholesterol and tiny amounts of saturated fat.
In addition, the tofu-production process introduces calcium, which fills a crucial hole in the diets of many Asians, who do not drink milk or eat cheese, he said.
Amy Chen was one of the 12 amateur chefs who responded to a call for entries a few weeks ago.
The Long Islander originally hails from Taiwan, widely considered a hotbed of innovative cuisine.
“I was thinking for two or three weeks of how it was going to look and taste,” said Amy Chen, who did not cook her completely original dish for the first time until the day of the competition.
Instead, Chen paced the aisles of markets, dreamed of spices and assembled the ingredients in her head, finally revealing what she would whip up to her husband the night before the big day.
She settled on two types of tofu: one thinly sliced and slightly wrinkly version that absorbed a flavorful marinade before Chen sauteed it with vegetables, and also deep-fried hunks of stuffed tofuwith noodles and other goodies.
Chen’s cerebral approach stood in stark contrast to some of the other entrants’.
She gestured to her friend, an older woman sitting behind her: “Her family was eating tofu for two weeks!”
Chen had entered the competition the year before, but found her dish was not visually up to snuff.
The panel of judges, which included tofu cookbook author Angela Chang and City Councilman Peter Koo (D-Flushing), carefully considered each platter for presentation, smell, taste and creativity.
“Tastes a little bland,” Koo said of one elaborately prepared creation before scribbling his verdict down on a clipboard.
Reach reporter Joe Anuta by e-mail at januta@cnglocal.com or by phone at 718-260-4566.
