The third annual “Soy You Think You Can Cook?” competition kicks off at 4 p.m. Feb. 25 in 206 and 210 MacKay Hall. The first round is elimination, followed by a grand prize round.

The finale will take place from 1 to 3 p.m. March 12 in the Sun Room of the Memorial Union. 

Students are encouraged to attend the finale and see this year’s winning dish. 

“It will have a great atmosphere and will be fun to watch,” said Erica Beirman, lecturer in food science and human nutrition and the event’s coordinator.

The Soyfoods Council, in conjunction with ISU Dining and the food science and human nutrition department, is sponsoring the event. 

Participants in teams of three or fewer are given firm silken tofu, water-packed extra firm tofu and edamame. The teams are then challenged to incorporate these ingredients to create one entree and one side dish.

This year Emma Grinde and Krissy Forsythe, seniors in culinary science, will compete as team.

“I am confident in Krissy’s skills and mine as well; we are going to rock this out,” Grinde said.

Both Forsythe and Grinde are competing for the first time.

“My only worry is that in our excitement one of us might get cut or burned because we are doing so much multitasking,” Grinde said. “Sometimes there is just so much going on, things like worrying about the safety of my fingertips becomes a lower priority.” 

Grinde and Forsythe will be cooking up a crunchy sesame tofu sandwich with warm Brussels sprout slaw, and curried butternut squash soup with spicy sugared edamame.

According to the competition rules, participants are judged by the taste, appearance and use of soy in their dish. Contestants will also be judged on correct safety and sanitary practices. The winning team will receive a $500 grand prize.

Last year’s winners Krista McCarty, Emily Weimer and Lumeng Jin not only took home the cash award but were also featured on Channel 13’s “Saturday Morning News,” where they demonstrated how to prepare their winning recipes. 

This year, the grand prize round will run in a way similar to Bravo’s hit show “Top Chef.” There will be a live emcee providing commentary throughout the show, done by Ayinde Popo, systems support specialist of the Department of Residence Halls.

The following recipe is a winner from last year,  courtesy of the Soy Foods Council.

 

Edamame Mango Dip

Ingredients:

2 tablespoon butter

1 onion, finely chopped

4-1/2 tablespoons mango chutney (Major Grey), pureed

3 teaspoons curry powder

1 cup edamame

12.3 ounces silken tofu

1/2 teaspoon salt 

 

Cook the edamame in simmering water for 20 minutes, then bring to a boil and cook for an additional 10 minutes. Drain and set aside to cool. 

In a deep medium skillet, melt the butter. Add onion and cook over moderate heat, stirring occasionally until softened, about seven minutes, then cool. 

Meanwhile, in a food processor, puree the silken tofu, cooled edamame and salt until smoothed. 

Pour the puree into a bowl and add the cooled curried onions. Mix and serve with pita chips.