WHAT�S WHAT IN SOY PRODUCTS

Tofu: Made by coagulating the protein of soybeans in somewhat the same way as cheese is produced, tofu is available in silken, soft and firm textures. Soft and silken tofu come in thick, straight-edged blocks; firm tofu is sold in a form that looks like a tiny pillow with compressed edges. In some stores, tofu is sold in blocks floating in water. Water-packed plastic containers can be found in the produce section of most supermarkets.

Miso: A pungent, salty seasoning paste that originated in Japan, miso is made from a combination of soybeans and a grain such as rice or barley. It is fermented with a special mold to produce its distinct, complex flavor. Makes a flavorful soup base or seasoning, but should be used in moderation because it can exceed 900 milligrams of sodium per tablespoon.

Soy Milk: Made from soaked, ground and pressed soybeans and more off-white than cow’s milk, soy milk has a beany or oaty scent. Available in several flavors and in “lite” or nonfat versions, it is typically sold in cartons that need no refrigeration until opening.

Tempeh: A useful meat substitute, this soy product originated in Indonesia. To make tempeh, soybeans are cooked, usually with grains, and then aged with a special culture that binds the mixture into a firm substance that can be sliced or formed into patties. Tempeh contains even more protein than tofu and is a bit more flavorful.