Sqwertz wrote:
> On Sat, 16 Jan 2010 22:54:04 -0500, wrote:
>
>> Hi -
>>
>> I want to use soy puffs in my cooking more, but the ones at the local
>> stores are all very big. I'd like to make my own, but I can't find any
>> info on how to make them. My google searches all throw up recipres that
>> use soy puffs, but they all seem to expect you to have a packet of them
>> handy.
>
> I didn't think there was an Asian ingredient I've never heard of
> and/or seen, but this one is new to me.
>
> http://www.wwkitchen.com/products_soyfood.asp
>
> Some sort of tofu balls, I take it? Probably labeled something
> different here in the US, but I don't think I've ever seen them
> either way.
>
> -sw

You have exactly the right product, and I was surprised when I first
noticed them too, in my Korean supermarket. If you cut them open, they
look as if someone has added baking powder to soy and gotten it to
expand. The puffs have lots of little air holes in them. The exterior
seems to have been coated in something before deep frying - possibly egg
or egg whites.

I guess I could take the commercial product, cut them in half, coat the
exposed sides, and fry them, but if I'm going to go to that trouble, I'd
as soon do the whole thing and have control over it.

If I can make the puffs work, they will be one more way to reduce my
meat consumption.

Cheers,

Ian