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TOFU TAKES CENTER STAGE AS CHEF CRAIG KOKETSU
CHALLENGES COOKS TO THINK OUTSIDE THE WHITE BLOCK

House Foods and the Gohan Society Held an Educational Tofu Event at
New York’s French Culinary Institute

New York, NY - Craig Koketsu, Executive Chef of Park Avenue Spring and Quality Meats, challenged an audience of culinary students, professional chefs, and the press to think outside the white block and discover the versatility of Tofu as he shared innovative recipes and culinary tips at a cooking demonstration at the French Culinary Institute. The event was sponsored by House Foods and the Gohan Society to shed light on this highly affordable, underappreciated super food during National Soyfoods Month.

Tofu moved center stage as Chef Koketsu prepared three original recipes, which highlighted the soy wonder's incredible ability to soak up flavors and endless flavor combinations. "I grew up in a Japanese community in San Jose, CA and was exposed to Tofu at a young age. It has since become a favorite culinary staple," said Chef Koketsu. "My recipes explore Tofu's many facets by juxtaposing traditional preparations with unexpected modern flavors, and applying modern cooking technique to traditional Tofu flavors."

Chef Koketsu experimented with House Foods Organic Tofu in three firmness levels to create a main dish, entrée and dessert that included:

• Spice Seared Tofu with Avocado, Beets, and Cucumbers - a fresh, crisp salad, which features firm House Organic Tofu in a simple form alongside the unexpected pairing of avocado and beets. more
• Mabo Tofu Gnocchi - Chef Koketsu's play on the traditional Chinese dish is made with medium firm House Organic Tofu and spicy chili. The traditional Asian flavors remain but the recipe calls for a modern technique resulting in preparation of Tofu gnocchi. more
• Tofu Rice Pudding with Rhubarb, Pine Nuts, and Thai Basil - a flavorful, satisfying dairy-free dessert in which soft House Organic Tofu is used to create added creaminess and texture. more

"We are proud to work with Craig Koketsu, one of New York's most innovative chefs, to give Tofu the place it deserves in America's kitchens and diets," said Yoko Difrancia, marketing supervisor at House Foods America Corporation. "Tofu is nutritious and easy to cook with, and is a great, inexpensive source of protein. We hope chefs leave the event inspired to try their own Tofu creations."

As demonstrated by Chef Koketsu and his recipes, Tofu is a multi-faceted wonder ingredient with the ability to transform your dishes. When incorporated into a well-balanced diet, Tofu can help achieve and maintain a healthy weight while providing multiple health benefits from bone to heart wellness. The most versatile of any Tofu line, House Foods products include Organic and Original Tofu in five firmness levels from silken to extra firm, Tofu Steak Grilled, Tofu Steak Garlic & Pepper, Tofu Steak Cajun and the acclaimed Tofu Shirataki noodles.

About House Foods America

Tofu specialists since 1983, House Foods America Corporation (HFAC) is dedicated to bringing you the most affordable, highest quality and widest range of the freshest, all- natural Tofu products. House Foods America uses only non-genetically modified soybeans grown in the US and specializes in making the best original, organic, and seasoned Tofu in five firmness levels from silken to extra firm. In a recent Tofu taste test conducted by the San Francisco Chronicle, House Foods Tofu was rated #1 and described as "creamy," "tender" and "fresh-tasting".

About The Gohan Society

The Gohan Society's mission is to foster an understanding and appreciation of Japan's culinary heritage in the United States through outreach to chefs, culinary arts professionals and all who admire and enjoy Japanese culture. The society believes that by inspiring chefs, restaurateurs, journalists and food lovers both professional and amateur through educational initiatives, they will expand and enrich their repertoires, artistry and cultural understanding. www.gohansociety.org

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