>> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

>> WELL, HELLO, EVERYBODY.

I'M HUELL HOWSER.

IT'S ABOUT FIVE MINUTES TO 1 ON A SUNDAY AFTERNOON.

A BEAUTIFUL DAY HERE IN DOWNTOWN LOS ANGELES, AND WE ARE GETTING READY TO HAVE -- THIS IS GOING TO BE AN EXPERIENCE UNLIKE ANY WE'VE EVER HAD BEFORE, ISN'T IT, BILL?

>> I THINK IT'S THE ONLY ONE IN AMERICA.

>> NOW, TELL EVERYBODY WHERE WE ARE, AND WHAT'S GETTING READY TO HAPPEN HERE TODAY.

>> WELL, THIS IS THE THIRD ANNUAL L.A. TOFU FESTIVAL.

>> UH-HUH, AND IT'S ALL PART OF NISEI WEEK.

>> RIGHT.

>> AND THIS THING HAS REALLY TAKEN OFF, HASN'T IT?

>> WELL, IT'S GROWN EVERY YEAR.

I THINK LAST YEAR WE HAD ABOUT 20,000 PEOPLE, AND THIS YEAR WE'RE HOPING FOR 30.

>> AND THE IDEA IS THAT YOU'VE GOT TOFU HERE FROM ALL DIFFERENT KINDS OF RESTAURANTS -- ALL OVER THE CITY WITH THE PREMISE OF MAKING IT AS PALATABLE AND AS DELICIOUS AS TOFU CAN BE.

>> WELL, TOFU ITSELF DOESN'T HAVE A LOT OF TASTE, SO WE THINK WE CAN MIX IT -- >> THAT'S THE UNDERSTATEMENT OF THE DAY.

>> WE THINK IF YOU MIX IT WITH THE RIGHT THINGS, IT TASTES GREAT.

SO IT CAN GO WITH CHINESE FOOD, JAPANESE FOOD, AND THEY EVEN MAKE, LIKE, HAMBURGERS OUT OF IT.

AND CHEESE.

ALL KINDS OF THINGS.

>> SO YOU'RE GONNA TAKE ME AROUND, AND WE'RE GOING TO SAMPLE SOME OF THIS TOFU TODAY.

>> THAT'S RIGHT.

AND YOU MAY EVEN BECOME A TOFU DEVOTEE.

>> BECAUSE I DON'T WANT TO SAY ANYTHING NEGATIVE, BUT YOU'RE GONNA HAVE TO CONVINCE ME THAT TOFU CAN BE TASTY.

>> ALL RIGHT, WE'LL GIVE IT A SHOT.

>> ALL RIGHT, WE'RE GONNA START.

LET'S JUST START RIGHT HERE.

YOU'RE EATING TOFU.

>> LOVING IT.

IT'S GREAT.

>> YOU LIKE TOFU?

>> I LOVE TOFU -- OOPS, EXCUSE ME.

I'VE GROWN UP WITH IT ALL MY LIFE.

BUT THEY PREPARE IT IN WAYS THAT I NEVER HAD WHEN I WAS GROWING UP.

IT'S WONDERFUL.

>> SO THEY'RE MAKING IT A LITTLE MORE INTERESTING NOW, AREN'T THEY?

>> MORE INTERESTING, MORE MAINSTREAM.

THIS IS A SALAD -- JUST GREEN SALAD WITH FRIED TOFU AND SOME FRIED WONTONS.

IT'S REALLY GOOD.

>> NOW, FRIED TOFU, IS THAT GOOD FOR YOU?

>> I THINK SO.

IT'S STILL GOT A LOT OF PROTEIN AND A LOT OF WHATEVER THE GOOD FATS ARE -- I CAN'T REMEMBER WHAT THEY ARE -- BUT IT'S HEALTHIER.

IT'S HEALTHIER THAN FRIED ANYTHING ELSE, I'M SURE.

>> THIS IS YOUR SON?

>> WELL, NO, HE'S A FRIEND, BUT HE WON'T TRY ANY OF THESE EITHER.

>> YOU DON'T LIKE TOFU?

[BOTH] >> NO.

[LAUGHTER] >> SEE, NOW THERE'S SOME PEOPLE -- SEE, I THINK THIS IS A WAY TO KIND OF BRING PEOPLE AROUND.

>> WE'RE GONNA BRING 'EM AROUND AND, YOU KNOW, EVENTUALLY HE'LL TRY SOMETHING.

>> ALL RIGHT, LET'S SEE IF WE GOT -- IS THIS -- THIS ISN'T TOFU.

>> IT WAS.

WE FINISHED IT.

>> IT WAS GREAT.

>> WHAT KIND DID YOU HAVE?

>> THIS IS TOFU WITH SHRIMP SAUCE, AND -- >> NOW, ARE YOU BIG TOFU FANS?

>> I AM.

HE'S NOT.

>> I'M A SKEPTIC.

[LAUGHTER] >> HEY, I LIKE THIS MAN RIGHT HERE.

I'M JUST GONNA STICK WITH HIM.

HAS SHE WON YOU OVER YET?

>> ABOUT 80 %, LET'S SAY.

WE HAVE THREE MORE TICKETS, SO.

>> SO YOU'RE GOING TO DIFFERENT BOOTHS AND TRYING IT IN DIFFERENT -- PREPARED IN DIFFERENT WAYS?

>> EXACTLY.

>> ALL RIGHT.

BILL, I THINK WE'VE -- OH, BOY, LOOK AT THAT.

>> MMM, IT'S VERY GOOD.

>> SHE'S GOT A MOUTH FULL OF TOFU.

WHAT KIND OF -- THERE'S JUST ONE LITTLE PIECE LEFT HERE.

WHAT KIND OF TOFU IS THIS?

>> WITH VEGETABLES AND MUSHROOMS STIR FRIED.

IT'S THE BOOTH RIGHT NEXT -- OVER THERE.

>> SO THIS WAS HEALTHY TOFU.

>> VERY HEALTHY.

>> NOW, DO YOU EAT TOFU ALL THE TIME?

>> YES.

>> AND WHAT WOULD YOU TELL PEOPLE OUT THERE WHO ARE SITTING THERE NOW THINKING ABOUT CUTTING THE TELEVISION OFF RIGHT NOW BECAUSE THE THOUGHT OF WATCHING A SHOW ABOUT TOFU JUST BORES THE HECK OUT OF THEM?

>> YOU SHOULD TRY IT.

IT'S VERY GOOD.

THERE'S DESSERTS MADE OUT OF TOFU.

THERE'S CHEESE MADE, LIKE, FROM TOFU, AND IT'S VERY GOOD.

VERY VERSATILE.

>> ALL RIGHT.

BILL, WE'RE GONNA -- WE'RE GONNA GO ON A CRUSADE.

>> ALL RIGHT.

>> YOU'VE GOT ABOUT 53 MINUTES LEFT TO CONVINCE ME THAT TOFU CAN BE DELICIOUS, CAN BE PREPARED IN A WAY -- WATCH YOUR STEP HERE, TOM -- CAN BE PREPARED IN A WAY THAT -- HOWDY!

>> HI, HOW ARE YOU.

>> WHAT IS THIS, TOFU?

>> YEAH, THAT'S TOFU ALL RIGHT.

>> NOW, THAT LOOKS LIKE THE KIND OF TOFU THAT I'VE SEEN BEFORE.

THAT'S KIND OF JUST TRADITIONAL TOFU, ISN'T IT?

>> YEAH.

YOU WANT A BITE?

>> WELL, I'M GONNA WAIT JUST A MINUTE.

>> ALL RIGHT.

>> BUT IT'S -- IT'S GOOD.

>> RIGHT.

VERY GOOD.

>> AND LOOK AT YOURS.

YOU GOT A LITTLE BOWL OF TOFU.

>> IT'S MAMU TOFU FROM OVER HERE.

[LAUGHTER] IT'S ACTUALLY MY GIRLFRIEND'S.

>> HI.

>> HI.

I WATCH YOUR SHOW ALL THE TIME BY THE WAY.

>> THAT ISN'T TOFU.

>> IT'S A TOFU SMOOTHIE.

>> A TOFU SMOOTHIE?

>> IT IS REALLY GOOD.

IT IS REALLY GOOD.

YOU HAVE TO TRY IT.

>> NOW, ARE THESE PRACTICAL WAYS?

I MEAN, YOU'RE NOT GONNA GO HOME AND MAKE A TOFU SMOOTHIE, ARE YOU?

>> IT MAY NOT BE PRACTICAL, BUT IT'S HEALTHY, YOU KNOW.

AND I THINK IT'S A GREAT WAY -- A CREATIVE WAY TO USE TOFU AS A STAPLE IN JAPANESE COOKING, SO.

>> WHY IS TOFU SO HEALTHY?

I'D HEARD IT'S LIKE PURE PROTEIN, IS THAT RIGHT?

>> YEAH, THAT'S WHAT I HEARD, TOO, SO -- YEAH, I LOVE TOFU, SO FOR ME COMING HERE IS FUN.

>> NO DOWNSIDE TO TOFU AT ALL?

>> NOT FOR ME.

>> WHAT ABOUT YOU?

>> I LIKE IT.

I JUST -- [LAUGHTER] >> YOU'RE NOT AS EXCITED ABOUT IT AS SHE IS THOUGH.

[LAUGHTER] ALL RIGHT.

WELL, YOU'RE EATING YOUR TOFU.

>> YES.

TALK TO MY WIFE, AND I'LL KEEP TO EATING.

[LAUGHTER] >> SO YOU'VE GOT HIM EATING WHAT KIND OF TOFU HERE?

>> WELL, THAT IS -- YOU TELL HIM -- 'CAUSE HE WENT OFF BY HIMSELF AND BOUGHT THAT.

>> THIS LOOKS LIKE KIND OF -- >> BEANS AND -- BEANS AND TOFU.

>> KIND OF A MEXICAN TOFU.

AND IS IT -- DOES IT -- IS IT GOOD?

IS IT DOING THE TRICK?

>> IT'S CUTTING DOWN THE HEAT FROM THE CHINESE TOFU.

>> OH, SO YOU GOT SOME WITH HOT SAUCE ON IT.

>> YES.

>> WOW.

AND COME UP HERE, TOM.

LOOK AT THIS.

WHAT ARE WE EATING BACK HERE?

>> WELL, THIS IS A SPINACH-LASAGNE TOFU.

>> SPINACH-LASAGNE TOFU?

>> UH-HUH.

YEAH, IT'S VERY GOOD.

VERY SPICY.

>> I'VE NEVER HEARD OF THIS BEFORE.

>> OH, IT'S GOOD.

YOU'LL LIKE IT.

>> AND YOU'RE HAVING?

>> I'M, UM -- I'M HAVING, UM -- I THINK THIS IS SPAGHETTI.

TOFU SPAGHETTI.

>> LET'S HOLD THIS UP.

>> WITH BEANS.

BEANS AND MUSHROOMS AND BELL PEPPER.

>> WOW.

AND LOOK AT THIS TOFU OVER HERE.

NOW, THIS IS JUST A BIG OLD SLAB OF TOFU HERE, ISN'T IT?

>> RIGHT, RIGHT.

AND -- >> THIS IS THE KIND WE KNOW ABOUT.

>> IT'S KOREAN SALAD TOFU.

>> IT'S VERY GOOD.

>> WOW.

THERE IS SO MUCH I'VE GOT TO LEARN ABOUT THIS.

THIS IS GONNA BE FUN.

WE KEEP GETTING DIVERTED.

LOOK AT ALL THE PEOPLE OVER HERE WHO HAVE COME OUT TO TRY TOFU TODAY.

THIS IS AMAZING.

HERE'S A LADY SMILING.

>> YEAH.

>> NOW, WHERE -- SHOW ME THE TOFU IN THERE.

>> I DON'T KNOW.

I HAVEN'T FOUND IT YET.

[LAUGHTER] >> I THINK YOU'VE JUST GOT A SALAD.

>> WELL, I GOTTA TELL YOU SOMETHING, THIS TOFU BUSINESS IS GREAT, AND IT'S FOR PEOPLE -- PARTICULARLY FOR PEOPLE WHO ARE FIGHTING ANY KIND OF CANCER OR ANY BREAST CANCER OR -- OR PROSTATE OR ANYTHING.

TOFU IS ABOUT THE BEST THING THEY COULD POSSIBLY EAT.

>> IS THAT RIGHT?

>> IT'S TRUE.

>> STAY AWAY FROM -- STAY AWAY FROM YOUR MEATS, ALTHOUGH I SNEAK IT IN.

BUT THEY HAVE A GREAT DRINK OVER THERE.

THEY HAVE A CHOCOLATE DRINK THERE.

IT'S, UH, GREAT.

MADE OUT OF SOY AND ALL THAT.

>> OKAY.

WELL, WE GOTTA TRY THAT.

ENJOY THE DAY.

>> I GOTTA TELL YOU, I ENJOY YOU ON CHANNEL 28 BEYOND ANYTHING YOU CAN IMAGINE.

YOU'VE GOT THE GREATEST, GREATEST SHOW.

>> THANK YOU VERY MUCH.

>> AND TELL YOUR CAMERAMAN NEXT TIME NOT TO KNOCK MY DISH DOWN.

>> NOW, LISTEN, THIS IS A NEW CAMERAMAN.

THIS IS TOM, BECAUSE LUIS, MY REGULAR CAMERAMAN, IS AT HOME WITH HIS BACK OUT TODAY.

>> OH, DEAR.

WELL, TELL THIS ONE, TOM, TO BE CAREFUL 'CAUSE HE JUST KNOCKED A PIECE OF MY VEGETABLE DOWN.

>> TOM, BE CAREFUL, FOR GOODNESS SAKES, PLEASE.

>> THANK YOU.

>> I GOTTA TELL YOU, THANK YOU.

[LAUGHTER] >> SHE'S VERY PROTECTIVE OF HER TOFU.

>> I KNOW.

[LAUGHTER] ALL RIGHT, LET'S HEAD -- OH, MY GOSH.

WE'RE NEVER GONNA GET TO THE MAIN -- OH, GOSH.

HOWDY!

WHAT ARE YOU EATING HERE?

>> TOFU CEVICHE.

>> TOFU CEVICHE?

>> TOFU CEVICHE.

IT'S PRETTY GOOD.

>> IT LOOKS LIKE TABBOULEH.

TOFU TABBOULEH.

>> WOW, THIS IS -- OH, MY GOSH, WHAT HAVE YOU GOT THERE?

>> CHEESECAKE.

>> TOFU CHEESECAKE?

>> WANNA BITE?

[LAUGHTER] >> WELL, WHAT DOES IT TASTE -- WAIT A MINUTE.

THIS IS GONNA BE MY FIRST BITE.

>> OKAY.

>> TOFU CHEESECAKE.

>> THIS IS REALLY GOOD.

>> YOU MAY NOT CARE FOR THIS.

IT'S GOT A KIND OF A COARSE FLAVOR, BUT IF YOU EAT THE WHOLE THING IT'S REALLY GOOD.

>> NO, IT -- NO, IT DOES.

NO, IT TASTES REALLY GOOD.

I THINK IT'S SILKY AND GOOD.

>> HOW ARE YOU?

>> IT HAS KIND OF A COARSE TASTE.

>> IT HAS A COARSE FLAVOR, YEAH.

>> I'M GONNA TRY THE BLACK -- THIS IS WHAT?

IS IT BLUEBERRY?

>> THIS IS BLUEBERRY AND STRAWBERRY.

>> IT'S -- IT'S DIFFERENT.

[LAUGHTER] SEE, HOW DIPLOMATIC THAT WAS.

OH, LOOK.

LET ME LOOK AT YOUR TOFU -- WHAT IS THIS?

>> CURRY.

>> CURRY TOFU.

>> UH-HUH.

>> AND YOU'VE GOT?

>> I'M NOT SURE.

IT'S FRIED TOFU AND -- >> FRIED TOFU?

>> YES.

>> OH, MY GOSH.

AND YOU'VE GOT WHAT THERE?

>> THESE?

>> UH-HUH.

>> IT'S CALLED -- >> NO, THESE RIGHT HERE.

>> OH.

WELL, IT'S A -- IT'S A SALAD.

>> A TOFU SALAD.

>> A TOFU SALAD, YES.

>> DO YOU LIKE TOFU?

>> SOMETIMES.

[LAUGHTER] >> CHEZ SATEAU.

>> RIGHT.

>> NOW, WHO'S IN CHARGE OVER HERE?

>> AND WE HAVE -- >> IS HE HERE?

>> YES, HE IS.

>> HELLO.

>> IT'S CHEF SATAEU.

>> COME ON, WE'RE DOING A PROGRAM ON TOFU.

YOUR NAME IS?

>> I'M CHEF SATEAU.

>> NOW, GET ME EX -- >> AND THE NAME -- THE RESTAURANT NAME IS CHEZ SATEAU.

>> COME ON AND GET OUT -- COME OUT HERE WITH ME AND GET ME EXCITED ABOUT THIS.

NOW -- NOW, GET ME EXCITED ABOUT THIS.

>> THIS IS MADE WITH TOFU -- MAINLY TOFU -- AND SPINACH, A LITTLE BIT OF PEPPER, AND CHEESE, AND WE BAKE IT ABOUT, YOU KNOW, 20 MINUTES.

>> TOFU, SPINACH?

>> AND BELL PEPPER.

>> YEAH.

>> AND OF COURSE IT IS ALL LOW FAT WITH CHEESE -- AND CHEESE.

>> LOW FAT.

CAN YOU HOLD THAT A MINUTE SO I CAN -- CAN I PICK IT UP AND EAT IT JUST LIKE THAT?

>> YEAH, SURE.

SURE, YEAH.

THIS IS VERY GOOD.

JALAPENO.

>> NOW THAT -- >> YEAH.

>> IT TASTES LIKE QUICHE.

>> YEAH, QUICHE, BUT I MAKE IT MAINLY TOFU.

TOFU AND SPINACH AND MUSHROOM.

>> SO IT'S LIKE A TOFU QUICHE.

>> YES, THAT'S RIGHT, YES.

UH-HUH, THAT'S A TOFU QUICHE.

>> IT'S EXACTLY WHAT IT IS.

>> WHAT NOW?

>> A TOFU SPINACH MUSHROOM QUICHE.

>> WELL, NOW SEE, THIS -- OH, HERE, TOFU SPINACH MUSHROOM QUICHE.

>> YES.

>> IT TASTES JUST LIKE QUICHE.

>> THAT'S IT.

>> I ALWAYS SEE YOU ON TV, MAN.

>> ARE YOU -- WAIT A MINUTE.

WHAT ARE YOU EATING HERE?

>> OKAY.

NOW, THIS IS -- HERE.

TRY A LITTLE BIT OF THAT.

>> OH, I'VE ALREADY SEEN THIS.

THIS IS THAT SMOOTHIE.

>> IT'S GOOD.

IT'S REALLY GOOD.

>> WHAT OTHER TOFU HAVE YOU TRIED?

>> WE JUST GOT HERE, SO WE'RE JUST WINDING UP.

>> AND WHY DID YOU COME DOWN HERE TODAY?

ARE YOU A TOFU FAN?

>> ACTUALLY, YES, BUT MY CHURCH IS RIGHT NEXT DOOR.

[LAUGHTER] >> OH, YOUR CHURCH IS NEXT DOOR.

[LAUGHTER] SO YOU'RE KIND OF TRYING SOME NEW STUFF OUT TODAY.

>> YEAH.

THIS IS GREAT.

TRY IT.

YOU GO AHEAD, TRY IT.

>> CAN I HAVE A SIP OF THIS?

>> GO AHEAD.

>> NOW, THAT'S GOOD.

>> GOOD.

[LAUGHTER] >> WHAT'S IN HERE?

>> TOFU AND -- ACTUALLY, IT'S TOFU MIXED IN -- OH, THERE IT IS.

TOFU SMOOTHIE RIGHT THERE.

>> OH, COME ON.

COME ON OVER HERE.

COME ON, BILL.

WHERE ARE THOSE SMOOTHIES?

>> HERE WE ARE.

>> PUT ONE OF THOSE THINGS UP FOR US.

THEY'RE RIGHT -- THEY'RE DOING 'EM OVER HERE, TOM.

LOOK OVER HERE IN THE BACK.

YOU GOT A BATCH OF 'EM COMING OUT?

>> YES.

>> WHAT'S IN HERE?

>> ORANGE PASSION FROM HAWAII, BANANA, MANGO, TOFU, OF COURSE, AND HONEY.

>> AND HONEY.

>> EVERYTHING'S NATURAL.

>> SO THERE'S SOME -- IT'S -- THERE'S SOME CALORIES IN HERE.

>> WELL, YEAH.

>> CAN YOU POUR ONE OF THOSE OUT HERE FOR US?

>> SURE.

>> WE WANNA GET IT RIGHT OUT OF THE -- HAVE YOU PUT THE TOFU IN YET?

>> IT'S ALREADY IN.

>> HOW MUCH TOFU DO YOU PUT IN THERE?

>> HALF A BLOCK.

OH, THAT'S ABOUT 10 OUNCES.

>> SO YOU'VE GOT A LOT OF TOFU IN THERE.

>> YEAH.

>> OH.

WATCH THIS.

OH, BOY.

AND SHOW 'EM -- SHOW HIM THAT ONE, TOO.

THAT LOOKS GREAT.

MMM.

BOY.

>> CAN YOU TASTE THE TOFU?

>> BOY.

I CAN'T TASTE THE TOFU.

>> THAT'S THE WHOLE IDEA, TO TRY TO MAKE IT -- THAT'S THE WHOLE IDEA.

SEE, DON'T -- WE CAN MASK THE FLAVOR.

WE -- SO WE CUT -- WE PUT THE ORANGE PASSION, BANANA, HONEY JUST TO MASK THE FLAVOR.

>> I GOT YOU.

BUT IT'S STILL, WHAT, ABOUT 30 OR 40 % TOFU?

>> EXACTLY.

IT'S 30 % TOFU.

>> GREAT.

BOY, THIS IS -- THIS IS GREAT.

NOW, WHAT IS THIS YOU'VE GOT HERE?

>> IT'S A COFFEE TOFU JELLO.

>> COFFEE TOFU JELLO?

>> IT LOOKS GOOD.

[LAUGHTER] >> WHAT HAVE YOU GOT?

>> THIS IS CABBAGE TOFU ROLL.

>> CABBAGE TOFU ROLL?

>> YEAH.

LOOKS GREAT.

>> IT LOOKS INTERESTING.

>> YEAH.

>> AND LOOK, THE TOFU IS WORKED ALL AROUND IN THERE WITH THE CABBAGE.

NOW, WAIT A MINUTE, WAIT A MINUTE.

BILL?

THIS IS THAT TOFU SANDWICH I WAS HEARING ABOUT.

>> THE VEGGIE SLICES.

>> HOLD THAT UP A LITTLE BIT SO TOM CAN SEE IT.

>> MMM, IT'S DELICIOUS.

>> NOW, BILL, THIS IS MADE OF TOFU?

>> IT'S TOFU CHEESE.

AND DOES IT TASTE LIKE CHEESE?

>> IT TASTES LIKE A -- WELL, THIS -- >> -- IT'S THE AMERICAN FLAVOR.

IT TASTES JUST LIKE CHEESE.

>> AMERICAN CHEESE.

>> AND YET IT'S MADE COMPLETELY OF TOFU.

>> IT'S WONDERFUL.

I LOVE IT.

I'M GOING BACK FOR ANOTHER ONE.

>> YOU PUT IT ON BREAD, AND IT MELTS JUST LIKE CHEESE.

>> YEAH, AND WHAT DID YOU GET?

>> THIS IS MOZZARELLA.

>> MOZZARELLA TOFU?

HOW MUCH DID YOU KNOW ABOUT TOFU BEFORE YOU ALL GOT HERE TODAY?

>> HMM, I WORK FOR WEIGHT WATCHERS SO I KNOW ABOUT -- I -- ALL ABOUT NUTRITION, AND I THINK TOFU IS -- SOY PRODUCTS ARE EXCELLENT.

>> BUT YOU KNOW THE BARRIER THAT TOFU HAS TO OVERCOME IS THIS IDEA THAT SO MANY OF US HAVE IN OUR MINDS -- >> I KNOW, I KNOW.

>> -- THAT IT IS BLAND.

AND DULL.

>> BUT THE BABY BOOMERS, THE WOMEN ESPECIALLY, THEY'RE FINDING -- GOING THROUGH MENOPAUSE, THEY'RE FINDING OUT THAT USING SOY PRODUCTS ARE VERY HELPFUL FOR THE SYMPTOMS -- YOU KNOW, HOT FLASHES AND THINGS LIKE THAT -- BECAUSE THEY HAVE NATURAL -- THEY HAVE NATURAL ESTROGEN IN IT.

>> YOU KNOW, WE HEARD FROM A LADY EARLIER THAT IT'S GOOD FOR CANCER AND OTHER THINGS.

>> REALLY?

I DIDN'T KNOW ABOUT THAT.

>> THESE -- THESE STORIES GET STARTED.

I MEAN, WHATEVER.

IT'S CERTAINLY -- TOFU IS CERTAINLY NOT GONNA HURT YOU.

>> NO, IT -- AND IT'S DELICIOUS.

>> OH, LOOK.

>> THANK YOU.

>> LOOK, LOOK.

THIS IS BEAUTIFUL.

IT LOOKS GOOD, DOESN'T IT?

>> IT'S -- IT'S GREAT.

>> YOU'RE A TOFU FAN?

>> YES, I LOVE IT.

>> SO THIS IS -- IS THIS TRADITIONAL TOFU?

>> UH, I THINK SO, PRETTY MUCH.

>> JUST REGULAR OLD BLOCKS OF TOFU.

>> BLOCKS OF TOFU WITH SHOYU AND SOME FISH FLAKES AND ONIONS.

>> WOW.

THIS IS VERY INTERESTING.

>> NOW, U.C.L.A.

-- NOW, U.C.L.A., THEY HAVE DONE STUDIES, AND THEY'VE SHOWN TOFU TO BE HEALTHFUL -- WELL, SOY IN GENERAL.

CANCER, MENOPAUSE, JUST ALL KINDS OF THINGS.

THIS IS A RESTAURANT THAT WE ARE FEATURING SOME HISPANIC-FLAVORED FOOD.

AND THIS IS YVONNE DREYFUS.

>> HI, YVONNE.

COME OUT HERE AND TALK TO US AND TELL US WHAT WE'VE GOT HERE.

>> OKAY.

TODAY WE'RE SERVING TOFU AVOCADO CEVICHE.

AND WHAT WE DO IS WE MARINADE THE TOFU IN LEMON JUICE INSTEAD OF USING SHRIMP.

AND WE PUT AVOCADO, ONION, AND CILANTRO.

AND IF YOU DON'T LIKE AVOCADO, YOU CAN USE MUSHROOMS, MANGOS, GREEN PLANTAINS.

IT'S A TYPICAL LATIN DISH.

AND, AS YOU KNOW, WE'RE OUT HERE TO EDUCATE THE LATIN COMMUNITY ABOUT TOFU.

>> LET'S STAND OVER HERE SO WE CAN SEE THE SKYLINE BEHIND US.

I'M JUST LOOKING AT WHAT A BEAUTIFUL -- LOOK AT THIS SHOT HERE.

THIS IS GREAT.

NOW, YOU -- BILL, IS THIS -- THIS IS THE LADY WHO'S THE TOFU EXPERT, RIGHT?

>> SHE IS, YES.

>> ONE OF THE TOFU -- HOW DID YOU GET INTO TOFU?

>> OH.

WELL, AS YOU KNOW, IT'S THE HEALTHIEST BEAN IN THE WORLD.

I MEAN IT'S GOT THE A-VITAMINS, THE B-VITAMINS, THE E, THE K, ALL 8 AMINOACIDS, PROTEIN, CALCIUM, ZINC, IRON.

I MEAN IT'S JUST THE HEALTHIEST BEAN IN THE WORLD, SO IT'S IMPORTANT THAT WE EAT THIS, AND IT'S IMPORTANT THAT THE LATIN COMMUNITY IS INVOLVED IN EATING THIS BECAUSE, AS YOU KNOW, IT'S LIMITED INFORMATION HERE IN SPANISH FOR THE LATIN COMMUNITY.

>> SO YOU COULD -- THE LATIN COMMUNITY CAN TAKE TOFU AND IMPLEMENT IT INTO -- >> ANYTHING THEY WANT.

>> -- THEIR -- THEIR DISHES.

>> YES.

TAMALES, TOSTADAS, PAILLA, ENCHILADAS, TACOS, TAQUITOS, CEVICHE.

>> AND WHERE WOULD THEY FIND THIS KIND OF FOOD, BECAUSE I'VE NEVER SEEN THIS ON THE MENU OF ANY MEXICAN RESTAURANT I'VE EVER BEEN TO IN MY LIFE.

[LAUGHTER] I'VE NEVER SEEN TOFU ON A MEXICAN RESTAURANT MENU.

>> WELL, THIS IS HOMEMADE, SO YOU DON'T HAVE ANY MEXICAN RESTAURANTS SERVING TOFU.

>> WELL, YOU'RE ON THE CUTTING EDGE.

BUT YOU'RE STARTING A TREND HERE.

>> THERE YOU GO.

THERE YOU GO.

'CAUSE IT'S IMPORTANT FOR US TO EDUCATE PEOPLE TO EAT IT, AND IT'S SO VERSATILE YOU CAN EAT IT IN EVERYTHING AND ANYTHING.

>> WELL, ISN'T IT THE IDEA THAT TOFU CAN BE ADAPTED FOR ANY CULTURE?

>> YES.

>> FOR ANY GROUP -- >> CAN WORK IT INTO THEIR -- >> -- THEIR MENUS.

>> EXACTLY.

THAT'S VERY TRUE.

SO IT ADAPTS TO THE FLAVOR OF ANYTHING AND EVERYTHING.

>> AND ARE PEOPLE REALLY COMING OVER TO TOFU?

>> OH, YES.

OH, YES.

ESPECIALLY THE LATIN PEOPLE.

YOU KNOW, THEY WANNA BE HEALTHY.

IT'S ECONOMICAL.

AND, LIKE I SAID, YOU CAN MAKE IT TASTE GREAT.

SO THEY'RE VERY, VERY INTERESTED IN IT.

>> AND FOR SOMEBODY WATCHING, WANTING TO DO THIS, WOULD THEY JUST GO TO THEIR GROCERY STORE AND BUY TOFU ALREADY MADE AND THEN IMPLEMENT IT INTO THEIR -- >> YES.

YES, THEY DO.

>> THEY DON'T HAVE TO MAKE THEIR OWN TOFU.

THEY CAN BUY IT ALREADY MADE AND THEN WORK IT INTO THEIR DISHES.

>> YES.

AT ANY OF THE AMERICAN MARKETS, YOU KNOW, OR THE ORIENTAL MARKETS, HEALTH FOOD MARKETS.

IT'S PURCHASED EVERYWHERE AND ANYWHERE NOW.

>> REALLY?

>> YEAH.

>> ALL RIGHT, HOLD THAT FOR ME -- 'CAUSE I GOT THE MIC.

I'M GONNA HAVE TO -- THIS LOOKS LIKE IT'S GOT SOME GUACAMOLE HERE.

>> WELL, IT'S TOFU AVO -- >> THAT'S NOT HEALTHY?

AVOCADO?

>> YEAH, AVOCADO.

IT'S UNSATURATED.

UNSATURATED FAT, SO IT'S HEALTHY.

AND WHAT WE DO, LIKE I SAID, IS WE MARINADE THE TOFU IN LEMON JUICE TO GIVE IT THAT FISHY FLAVOR INSTEAD OF USING THE SHRIMP.

>> MMM.

YOU CAN'T EVEN TASTE THE TOFU.

>> NO, YOU CAN'T.

>> ALL RIGHT, WE HAVE ESCAPED THE CROWDS, AND NOW WE'RE BACK BEHIND THE FOOD TENTS.

THIS WHOLE AREA HERE IS WHERE THEY ACTUALLY MAKE THE TOFU.

AND HERE ARE THE -- HERE ARE THE GRILLED-CHEESE SANDWICHES.

WHAT HAVE WE GOT HERE?

>> WE'VE GOT AMERICAN, CHEDDAR, AND SWISS.

AND THEN -- >> MOZZARELLA.

>> MOZZARELLA.

CAN ANYONE HOLD UP A PIECE OF THE CHEESE JUST TO SEE WHAT IT LOOKS LIKE?

THIS IS MADE COMPLETELY OF TOFU.

>> RIGHT.

NOW, IF YOU CLOSED YOUR EYES, YOU -- YOU COULD NOT TELL THAT THAT'S NOT MADE OUT OF DAIRY.

>> IT REALLY IS.

THIS IS EXCELLENT.

THANK YOU.

>> YOU'RE WELCOME.

ENJOY.

>> THANK YOU.

>> I HOPE EVERYBODY WILL BUY THEM.

>> MA'AM?

>> I HOPE EVERYBODY WILL BUY THIS TOFU CHEESE.

>> ALL RIGHT.

NOW, THESE ARE IN THE STORES.

AND THEY'RE CALLED VEGGIE SLICES.

ORGANIC TOFU, PEPPER JACK CHEESE ALTERNATIVE.

>> RIGHT.

THANK YOU.

>> YES, MA'AM.

LOOK OVER HERE.

>> HI.

>> YOU'RE COOKING UP THE TOFU.

>> WE ARE COOKING TOFU CHILI FROM VITA SOY.

>> TOFU CHILES?

>> RIGHT.

>> SO THIS IS REAL HOT?

>> JUST MILD SPICY, A LITTLE BIT SPICY.

WE'RE USING THE AZUMAYA JAPANESE TOFU EXTRA FIRM.

ALL NATURAL.

AND THEN WE'RE USING THE TACO SEASONING.

>> SO YOU PUT TACO SAUCE INTO THE TOFU.

>> FIRST WE GRILL THIS, COOK THIS, AND THEN PUT THE SEASONING IN, AND THEN POUR IN THE CHILI.

BUT MOSTLY IT WILL BE TOFU.

>> LOOKS LIKE SCRAMBLED EGGS.

[LAUGHTER] >> THAT'S HEALTHY, ISN'T THAT?

>> WELL, YEAH.

AND YOU JUST EAT IT JUST LIKE THIS?

>> RIGHT, WITH THE SEASONING.

YOU CAN SEE THE END PRODUCT UP FRONT.

IT'S REALLY GOOD.

WE'RE GOING SO FAST.

>> OH, LOOK.

BILL, LOOK AT THIS.

>> TRY IT.

IT'S REALLY GOOD.

>> THAT LOOKS GREAT.

HAVE YOU TRIED THIS YET?

>> I HAVEN'T TRIED -- OH, YES, I DID.

I DID.

>> WOW, THIS IS -- NOW, IS THIS GONNA BE HOT?

THIS ISN'T TOO SPICY?

>> JUST MILD, JUST MILD.

>> IT'S NOT TOO SPICY?

>> I PROMISE.

>> THIS WILL FOOL EVEN SOMEBODY FROM EAST L.A. >> YEAH.

'CAUSE WE WERE JUST TALKING TO A LADY THAT'S SAYING THIS IS -- THEY'RE TRYING TO IMPLEMENT TOFU INTO THE HISPANIC DIET, INTO -- YOU KNOW.

>> RIGHT, RIGHT.

I HEARD THAT.

>> AND THIS WOULD GO PERFECTLY.

>> RIGHT.

I HEARD, ACTUALLY, THEY DRINK A LOT OF SOY MILK, TOO.

A LOT OF SOY PRODUCTS.

MIGHT NOT BE TOFU AT THIS POINT, BUT THEY DO CONSUME QUITE A BIT.

>> REALLY?

BOY.

THAT -- >> DO YOU LIKE IT?

>> THAT IS GREAT.

>> THANK YOU.

THANK YOU.

>> AND WHAT DO YOU CALL THIS DISH AGAIN?

>> TOFU NATURALS WITH TOFU CHILI ON TOP OF NATURAL CHEESE -- CHIPS.

>> NOW, THIS IS WHAT?

>> THIS IS TOFU BALLS.

IT IS ONE OF THE INDONESIAN DISH THAT WE SERVE.

A VEGETARIAN TOFU WITH VEGETABLE AND NO EGG.

THIS IS 100 % VEGETARIAN.

>> TOFU BALLS?

FROM INDONESIA.

AND IS THIS -- >> THIS IS TOFU.

WE USE FIRM TOFU WITH GARLIC, ONION, LEMON, UM, BELL, UH -- GREEN ONIONS, GARLIC, CARROTS, AND CELERY.

>> NOW, IS THIS AN INDONESIAN DISH?

>> YES.

WE EAT A LOT OF TOFU IN INDONESIA.

>> SEE, I DIDN'T KNOW INDONESIANS ATE TOFU, DID YOU?

>> IT'S PRETTY MUCH SPREAD THROUGHOUT ASIA.

>> REALLY?

>> YEAH.

BECAUSE WE -- OUR COUNTRY'S VERY POOR, SO TOFU AND SOYBEAN CAKE IS -- >> LOOK AT THIS.

TOFU BALLS.

>> YES.

YOU SHOULD TRY ONE.

>> WELL, IT'S TOO HOT RIGHT NOW.

[LAUGHTER] I'LL COME BACK AND GET IT WHEN THEY COOL OFF.

>> OKAY.

THANK YOU VERY MUCH.

>> THAT'S VERY INTERESTING.

WHAT'S THE NAME OF YOUR RESTAURANT OR -- >> INDO CAFE.

IT'S IN WEST L.A. >> [SPEAKING INDONESIAN] >> MA'AM?

>> THIS IS THE COOK.

SHE SAID I COULD GIVE YOU A CARD, OUR BUSINESS CARD.

>> GOOD.

GIVE ME A BUSINESS CARD, AND I'LL COME BY THERE AND HAVE ONE OF THOSE THINGS.

NOW, WHERE ARE WE GOING NOW, BILL?

>> WELL, I WANT YOU TO TRY TOFUTTI ICE CREAM.

AND THIS IS ANOTHER -- >> TOFUTTI?

I SEE.

>> IT'S ANOTHER PRODUCT.

I THINK IF YOU CLOSE YOUR EYES AND TOOK A BITE, YOU WOULD NOT KNOW IT'S MADE OUT OF TOFU.

>> TOFUTTI ICE CREAM.

>> IT'S BEEN AROUND FOR A WHILE.

IT'S NOT NEW, BUT MOST PEOPLE HAVE NEVER TRIED IT.

>> HOWDY.

CAN WE TASTE ONE OF YOUR TOFUTTI -- >> OH, YOU SURE CAN.

>> TELL ME -- TELL ME WHAT YOU GOT HERE.

>> THESE ARE TOFU BARS THAT ARE NONDAIRY, AND THEY'RE DARN GOOD.

>> NOW, HOW LONG HAVE THEY BEEN AROUND?

NO MILK, NO BUTTERFAT.

>> THEY'RE PRETTY NEW.

THEY'RE PRETTY NEW.

>> LACTOSE FREE.

>> THEY'RE PRETTY NEW, AND YOU GET 'EM AT TRADER JOE'S.

>> AND THAT'S THE ONLY PLACE?

>> AS FAR AS WE KNOW.

AND HERE AT THE TOFU FEST.

AND WE'VE GOT A SPECIAL TODAY, TWO FOR ONE, TWO FOR ONE.

>> WELL, NOW BY THE TIME THIS IS ON, [LAUGHTER] THE TOFU FESTIVAL WILL ALREADY BE OVER.

>> OH, IT'S OKAY.

WE CAN DO IT -- >> YOU GOTTA TALK PEOPLE INTO GOING TO TRADER JOE'S TO GET 'EM.

>> I KNOW.

I KNOW, BUT -- >> NOW, THE WAY TO DO THAT IS TO LET ME TASTE ONE SO I CAN LOOK AT THE CAMERA AND -- >> YOU HEAR THAT?

YOU HEAR THAT?

OKAY.

WE'RE GONNA LET YOU TASTE -- HOW ABOUT A WILD BERRY ONE?

>> OKAY, LET ME HAVE IT.

>> OKAY, LET'S GET A WILD BERRY FOR THE GENTLEMAN.

AND THEN -- AND THEN YOU GIVE ME YOUR OPINION.

HERE WE GO, HERE WE GO.

>> OH, MY GOSH.

>> OKAY, HERE WE GO.

>> SO THIS IS ONE OF 'EM KIND OF DICED UP A LITTLE BIT.

>> YEAH, DEFINITELY.

>> YOU GOTTA SLICE IT UP.

ALL-AMERICAN ICE CREAM SANDWICH.

>> IT'S LIKE AN ICE CREAM SANDWICH.

>> THAT'S RIGHT.

HERE YOU GO.

YOU GOT THAT?

HERE WE GO.

WHAT DO YOU THINK?

>> IT TASTES EXACTLY LIKE AN ICE CREAM SANDWICH.

>> SEE?

YOU HEARD THAT, RIGHT?

JUST LIKE AN ICE CREAM SANDWICH.

YOU LIKE IT?

>> SO IS THERE -- IN THE MARKETING OF THESE THINGS, IS THERE ANYTHING YOU'VE GOTTA OVERCOME TO KIND OF CONVINCE PEOPLE TO -- TO TRY 'EM THE FIRST TIME?

'CAUSE I'M TELLING YOU, THIS TASTES LIKE ICE CREAM.

>> YOU KNOW WHAT I THINK THE BEST TRIAL OR ERROR YOU CAN -- YOU CAN CALL IT, I THINK PEOPLE JUST NEED TO TRY THEM.

TRY THEM.

WHEN YOU TRY IT, YOU BELIEVE IT.

LOOK AT THIS GUY.

HE'S NONSTOP.

HE'S -- HE'S GOING FOR IT.

I MEAN, THIS GUY -- YOU GOTTA TRY 'EM, FOLKS.

YOU TRY 'EM, YOU'LL BELIEVE IT, AND THEY TASTE GREAT.

>> WHAT HAVE WE GOT GOING HERE?

>> HI.

>> NICE TO MEET YOU.

>> TELL ME -- OH, LOOK AT THIS, TOM.

LOOK AT THIS.

TELL ME WHAT WE GOT GOING HERE.

>> OH, THIS IS THE GENTLEMAN -- >> LET ME FINISH EATING FIRST, OKAY?

>> OH, HE'S EATING TOFU.

[LAUGHTER] BAD TIMING.

TELL ME WHAT YOU GOT.

>> THIS IS KOREAN STYLE SOON TUGU, WHICH IS SUN TOFU.

>> IT'S A WHAT?

>> TOFU WITH CHILI WITH CLAM AND SHRIMP.

>> LOOK AT THIS, TOM.

THIS IS AMAZING.

IT'S LIKE A -- YOU GOT CLAMS.

THERE'S SOME SHRIMP IN THERE, AND -- >> OPEN IT.

>> YEAH.

>> IT'S TOFU.

>> NOW IS THIS A TRADITIONAL KOREAN -- >> TRADITIONAL KOREAN, YES.

>> AND THEY HAVE -- AND YOU'VE ALWAYS USED TOFU IN THIS DISH, OR IS -- WHAT WOULD HAVE BEEN IN THERE IF YOU HADN'T USED TOFU?

>> USUALLY WE SERVE THIS TOFU IN THE CASSEROLE.

>> UH-HUH.

>> AND VERY -- BOILING HOT.

>> WITHOUT TOFU IN IT.

>> NO, WITH TOFU, YES.

>> WITH TOFU.

SO IT'S ALWAYS YOU'VE HAD TOFU?

>> UH-HUH.

ALWAYS WE USE TOFU.

>> SEE, FOR SOME CULTURES TOFU HAS ALWAYS BEEN A PART OF THE MENU.

>> UH, WELL, YEAH.

AT LEAST MAYBE A THOUSAND YEARS.

>> YEAH.

OH, BOY.

>> IS IT TASTEFUL?

>> GOOD -- THE -- THE SAUCE IS GREAT ON IT.

>> MELTS IN YOUR MOUTH, RIGHT?

LIKE M & M, RIGHT?

>> GREAT TEXTURE.

[LAUGHTER] OH, BOY.

THAT'S GREAT.

ARE YOU GONNA TRY SOME?

>> I'M GONNA BE GAME AND TRY SOME.

[LAUGHTER] >> WHAT DO YOU MEAN YOU'RE GONNA BE GAME AND TRY SOME?

>> GAME.

I'M GONNA TRY SOME.

[LAUGHTER] >> COME ON OVER HERE!

LISTEN, THEN YOU GOTTA DO EVERYTHING -- THERE'S A FIRST TIME FOR EVERYTHING.

>> UH-HUH, THAT'S TRUE.

THAT'S TRUE.

>> AND WHAT OTHER KIND OF TOFU HAVE YOU TRIED?

>> JUST PLAIN TOFU.

>> JUST -- WELL, SEE, YOU'RE -- >> I'M NOT CRAZY ABOUT IT.

>> WELL, WHAT ARE YOU DOING AT THE TOFU FESTIVAL IF YOU'RE NOT CRA -- >> BECAUSE I WANNA TRY THIS WITH THE FISH IN IT.

>> SO YOU WANNA LEARN.

>> YES, I WANNA LEARN.

>> SEE, THAT'S -- LOOK AT THE CAMERA HERE BECAUSE THAT'S WHAT WE'RE TRYING TO CONVINCE PEOPLE TO DO -- -- IS TO WIN 'EM OVER.

>> YOU MIGHT AS WELL TRY SOMETHING THAT YOU'RE NOT FAMILIAR WITH AND SEE HOW IT TASTES.

>> EXACTLY.

[LAUGHTER] >> OH, GOOD.

HERE'S YOUR -- LOOK WHAT WE GOT HERE FOR YOU.

>> ALL RIGHT.

OKAY.

>> OH, MY GOSH.

>> OH, YES.

>> NOW, TAKE A QUICK LITTLE -- >> YUMMY.

>> TAKE -- I'M GONNA HOLD IT.

YOU TAKE A QUICK LITTLE SIP OF IT.

>> OH, OKAY.

>> AND TELL EVERYBODY WHAT IT TASTES LIKE.

>> YUMMY.

[LAUGHTER] VERY GOOD.

>> QUE BUENO, HUH?

>> QUE BUENO.

[LAUGHTER] >> NOW WE'VE GOT -- WHAT'S GOING ON OVER HERE?

>> OH, WE'RE COOKING TOFU TEMPON, AND MY GRANDMOTHER AND MY MOM AND MY BROTHER ARE ALL COOKING TOGETHER.

WE'RE FLOURING IT AND COOKING IT ON THE GRILL IN THAT HEAT OUT THERE.

>> SO THIS IS YOUR GRANDMOTHER AND THIS IS YOUR MOTHER.

HELLO!

>> HELLO.

>> FAMILY BUSINESS.

FAMILY BUSINESS.

>> SO THE FAMILY LIKES TO MAKE TOFU.

>> YES.

[LAUGHTER] >> AND THAT'S THE BROTHER OUT THERE AND DOING ALL THE HOT WORK.

>> THAT'S RIGHT.

>> WELL, LET'S TAKE SOME OUT AND SEE WHAT HE'S DOING.

NOW, THIS IS TRADITIONAL-LOOKING TOFU HERE.

LOOK, SLICING IT UP.

THAT'S THE WAY WE ARE USED TO SEEING TOFU, ISN'T IT?

>> IN A BLOCK FORM, YES.

>> RIGHT.

>> BUT WE'RE COCKING IT UP AND MAKING IT DELICIOUS SO THAT -- >> THEN YOU PUT IT IN -- WHAT KIND OF BATTER IS THERE?

>> IT'S FLOUR WITH SALT AND PEPPER.

AND -- AND SECRET INGREDIENTS.

[LAUGHTER] >> ALL RIGHT, COME ON.

LET'S GO OUTSIDE NOW.

WATCH YOUR STEP HERE, TOM.

THERE'S A CORD RIGHT HERE.

AND HERE'S THE GUY OUT HERE FRYING IT UP.

>> MR. HOWSER -- THAT'S RIGHT.

>> TELL ME WHAT YOU'RE DOING HERE.

THIS IS -- THIS LOOKS LIKE YOU JUST GOT UP -- YOU'RE GRILLING UP TOFU.

>> WE GOT AN ASSEMBLY LINE GOING HERE.

>> YOU GOT YOUR SISTER, YOUR MOM, YOUR GRANDMA.

>> THAT'S RIGHT.

>> AND TELL ME ABOUT THIS.

WHAT -- WHAT WE'RE DOING HERE, THIS IS JUST -- >> WE'RE JUST GRILLING IT.

>> YOU'RE JUST FRYING IT -- GRILLING IT?

>> THAT'S RIGHT.

THAT'S SOME LIGHT BUTTER.

AND YOU DID A GOOD JOB.

YOU WANNA TAKE OVER?

>> WELL, YOU KNOW, WHEN YOU'RE IN THE TV BUSINESS, YOU NEVER NEED -- KNOW WHEN YOU'RE GONNA NEED A FALLBACK POSITION.

THIS IS GREAT.

NOW, WHAT'S THE BENEFIT OF GRILLING IT UP LIKE THIS?

>> IT'S VERY TASTY.

IT'S VERY SIMPLE.

>> OH, GREAT, THANK YOU.

AND -- AND -- >> OH, DO YOU NEED CHOPSTICKS INSTEAD OF THE FORK?

[LAUGHTER] >> YEAH.

I -- YOU KNOW, I'D RATHER EAT IT -- I'D RATHER EAT IT WITH CHOPSTICKS, BUT BECAUSE OF THE MIC I THINK I BETTER USE THE FORK.

>> OKAY, OKAY.

SOUNDS GOOD.

>> WHAT IS THE BENEFIT OF HAVING IT FRIED LIKE THAT?

>> WELL, IT TASTES A LOT BETTER.

EVERYTHING TASTES BETTER WITH BUTTER, RIGHT?

[LAUGHTER] AND WE USE OUR SPECIAL MUSTARD SAUCE ON IT.

>> BUT THAT KEEPS IT FROM BEING TOTALLY HEALTHY WHEN YOU PUT ALL THAT BUTTER ON IT, DOESN'T IT?

>> OH, BUT IT'S STILL A GOOD FORM OF PROTEIN.

>> COME ON, COME ON.

[LAUGHTER] >> SOME ZUCCHINI AND SOME ONIONS.

>> NOW, ONE MORE PIECE OF THAT TOFU.

THAT'S ALL -- >> ONE MORE PIECE OF TOFU.

>> YEAH, THAT GROWS ON YOU, DOESN'T IT?

>> HE'S A GOOD COOK, HUH?

>> YEAH.

>> THIS IS OUR FIRST YEAR, BUT WE'VE HAD A GOOD TIME.

A VERY GOOD TIME.

WE CAN'T BELIEVE HOW MANY SERVINGS WE'VE SERVED IN THE PAST FEW DAYS.

>> YEAH.

>> SOMEBODY TOLD ME ABOUT 2,000 A DAY.

>> AND FOR MANY PEOPLE THIS IS PROBABLY THE FIRST TIME THEY'VE EVER HAD GRILLED TOFU.

>> WE SERVE IT REGULAR IN OUR RESTAURANT, UNLESS -- >> WHAT'S THE NAME OF THE RESTAURANT 'CAUSE -- >> MARINA MARGO RESTAURANT.

>> WHERE IS THAT?

>> CULVER CITY, MAR VISTA.

>> SO, NOW, WHEN YOU RUN A RESTAURANT, IS IT HARD TO CONVINCE PEOPLE THAT TOFU IS SOMETHING THEY OUGHTA ORDER?

>> ACTUALLY, NO.

MOST OF OUR CUSTOMERS ARE PRETTY AWARE OF IT AT THIS POINT BECAUSE IT'S -- I THINK IT'S CROSSING THE MAINSTREAM.

>> YEAH.

>> YOU'LL SEE IT AT THE -- THE GREAT EARTH AND SOME OF THE MORE HEALTHIER STORES NOW, SO.

>> SO IT'S KIND OF HIP.

>> THAT'S CORRECT.

>> TO EAT TOFU TODAY.

>> IT'S HOLLYWOOD.

[LAUGHTER] >> ALL RIGHT.

THANK YOU VERY MUCH.

OH, GOOD.

I'M GONNA COME BY AND SEE YOU ALL.

>> THANK YOU FOR COMING.

>> THAT'S GREAT.

AND THESE GUYS -- BOY, YOU ALL -- NOW, THEY JUST TOLD ME THAT EATING TOFU IS THE HOLLYWOOD THING TO DO NOW.

>> THERE YOU ARE.

>> SO YOU'RE VERY IN.

>> OH, YEAH, AND MORE.

>> HARDLY EVER.

[LAUGHTER] >> WELL, TELL ME ABOUT IT -- HOW -- HOW YOU'VE GROWN TO KNOW AND APPRECIATE TOFU.

>> I GREW UP WITH TOFU, BUT I DON'T THINK I APPRECIATED IT WHEN I WAS A LOT YOUNGER.

>> WELL, YOU PROBABLY NEVER HAD IT PREPARED LIKE THIS, DID YOU?

>> NOT LIKE THIS, NO.

>> IT WAS JUST TOFU.

>> IT WAS TOFU, YEAH, BUT -- WELL, IT WAS TOFU WITH BONITO SHAVINGS AND SHOYU.

>> UH-HUH.

>> AND HOT RICE.

>> AND NOW YOU CAN HAVE IT ANY WAY YOU WANT IT.

>> OH, ABSOLUTELY.

THIS IS GREAT.

>> HAVE YOU TRIED THE TOFU ICE CREAM YET?

>> NOT YET.

>> IT'S VERY GOOD.

>> THAT'S NEXT.

>> YEAH, IT'S GREAT.

AND NOW, ARE YOU A TOFU -- >> I AM NOW A TOFU CONVERT.

>> GOOD.

>> HIGH IN PROTEIN AND LOTS OF CALCIUM, AND THEY'VE ALL CONVERTED ME.

>> BUT YOU HAD TO BE CONVERTED, DIDN'T YOU?

>> WELL, THEY DIDN'T HAVE MUCH WHERE I GREW UP IN THE MIDWEST.

I HAD TO MOVE TO CALIFORNIA TO LEARN ALL THIS GOOD STUFF.

>> YEAH.

WELL, SEE, THIS IS PART OF THE BEAUTY OF CALIFORNIA -- >> ABSOLUTELY.

>> -- IS THAT WE'VE GOT SOMETHING TRADITIONAL LIKE TOFU NOW BEING PREPARED BY SO MANY DIFFERENT CULTURES AND SO MANY DIFFERENT WAYS.

>> RIGHT.

IT -- THIS IS GREAT.

>> PUT IT IN THE SPAGHETTI SAUCE, PUT IT IN THE SCRAMBLED EGGS, PUT IT IN THE FRIED RICE.

[LAUGHTER] MAKE A MILK SHAKE OUT OF IT.

>> OH, HE'S EATING THAT CHILI STUFF.

>> YOU KNOW, IT IS GREAT.

I'M HAVING A GOOD TIME OUT HERE TODAY.

>> TOFU -- >> TOFU.

>> -- AS YOU'VE NEVER HAD IT BEFORE.

>> I NEVER DREAMED ABOUT HAVING IT LIKE THIS BEFORE.

>> I'LL BET YOU HAVEN'T HAD THAT MUCH TOFU IN YOUR LIFE, HAVE YOU?

>> WELL, LET'S JUST SAY IT'S NOT A FAVORITE PART OF MY DIET, YOU KNOW.

[LAUGHTER] THE WIFE WILL TRY TO SLIDE A LITTLE IN ON ME EVERY NOW AND THEN.

>> SO YOUR WIFE EATS HEALTHY.

>> YEAH.

>> YOU'RE EATING LIKE I AM.

>> I'M A SINNER.

>> THE MEAT.

>> I'M A SINNER.

I'M GUILTY.

MEAT, BREAD -- >> BUTTER.

>> -- POTATOES, THAT'S ME.

>> THE WHOLE THING.

[LAUGHTER] WELL, THIS COULD BE THE BEGINNING OF A WHOLE NEW LIFESTYLE FOR YOU.

>> DEFINITELY.

IF SHE COOK IT LIKE THEY'RE COOKING IT OUT HERE, I WILL BE A BETTER CANDIDATE.

>> YEAH, SEE, THAT'S -- WE'RE REPEATING THIS.

I DON'T WANNA SOUND LIKE A BROKEN RECORD, BUT I THINK THAT'S THE PROBLEM.

TOFU'S JUST BEEN GIVEN A BAD NAME, HASN'T IT?

>> I THINK SO, TOO.

YOU KNOW, IT -- I NEVER COULD SEE IT REPLACING MEAT, BUT THIS TASTES GOOD.

[LAUGHTER] >> AN UNSOLICITED TESTIMONIAL FROM A MEAT AND POTATOES GUY.

>> THAT'S RIGHT.

THAT'S ME.

AND THIS IS GOOD.

YOU NEED TO TRY SOME OF IT.

>> THIS IS CURRY TOFU.

>> CURRY TOFU.

WE JUST SAW SOME.

IT DIDN'T LOOK LIKE THAT.

>> UH-HUH.

>> SO THIS HAS GOT CURRY SAUCE ON IT.

>> CURRY SAUCE.

THIS IS SALSA TOFU.

>> SALSA TOFU HERE.

AND?

>> AND THIS IS STIR-FRIED TOFU.

>> STIR-FRIED TOFU.

ARE YOU A TOFU EATER?

>> I'M BECOMING ONE.

MY WIFE STARTED ME ON TOFU, AND AFTER THAT IT'S ALL DOWNHILL FROM THERE.

>> NOW, WHY DID SHE START YOU ON TOFU?

HEALTH REASONS?

>> YEAH, SHE STOPPED EATING MEAT, AND THIS IS, LIKE, THE BEST SUBSTITUTE.

>> YEAH.

>> GREAT PROTEIN AND TASTY.

>> SO -- >> ACTUALLY, YOU DEVELOP A TASTE FOR IT, I THINK, AFTER A WHILE.

>> SO TOFU IS SOMETHING FOR VEGETARIANS.

THAT'S BASICALLY A VEGETARIAN THING.

>> YEAH, BUT JAPANESE ANCESTRY -- IT DIDN'T MATTER WHETHER SHE WAS VEGETARIAN OR NOT, THEY WERE -- THEY HAD IT AS KIDS.

AND SO WHEN SHE STOPPED EATING MEATS, SHE WENT TO JUST STRICTLY TOFU.

>> WELL, WHERE IS YOUR WIFE?

>> I DON'T KNOW!

[LAUGHTER] I LOST HER!

>> I'M LOOKING FOR THE HOT DOGS.

HAVE YOU SEEN THE HOT DOGS?

>> THERE ARE TOFU HOT DOGS?

>> YEAH.

WE'RE TRYING TO FIND IT THOUGH.

WE HAVEN'T SEEN ANY.

[LAUGHTER] >> TOFU -- ANYBODY HAD ANY TOFU HOT DOGS TODAY?

>> THE TOFU ICE CREAM WAS GREAT.

THE CHOCOLATE.

>> IT TASTES JUST LIKE REAL ICE CREAM.

>> I CAN'T BELIEVE IT, YES.

WELL, WE ALL HAD SOME.

MY GRANDCHILDREN AND -- >> YOU ENJOYED THAT TOFU ICE CREAM?

>> YEAH.

>> YOU LIKED IT?

>> UH-HUH.

>> HOWDY, LADIES.

>> HI.

>> TELL ME SOMETHING -- TELL ME WHY I SHOULD BUY A TOFU COOKBOOK FROM YOU TODAY.

GET ME EXCITED ABOUT -- WHY ARE YOU BUYING ONE?

>> OH, BECAUSE IT'S HEALTHY, AND MY FAMILY LOVES IT.

>> SO YOU THINK YOU'RE GONNA HAVE SOME NEW WAYS OF COOKING TOFU THAT'LL MAKE IT EVEN MORE EXCITING?

>> OH, DEFINITELY.

WE'RE CONSTANTLY EXPLORING NEW THINGS 'CAUSE WE'VE HEARD THAT IT FIGHTS CANCER AND ANYTHING THAT YOU CAN THINK OF.

>> YEAH.

>> HEART DISEASES AND -- I'M TRYING TO -- I'M TRYING TO -- MY KIDS, I HAVE THREE KIDS, AND I'M -- I WANT THEM TO GET USED TO EATING TOFU.

>> YEAH.

WELL, IT'S A GOOD, HEALTHY WAY TO GET THE KIDS STARTED.

>> YES, YES, EXACTLY.

>> NOW, IS THIS YOURS?

>> YES, YES.

>> THIS IS THE -- I'VE HAD THIS DOWN IN LITTLE TOKYO.

THIS IS THE ICE WITH BEANS ON IT.

AND THAT'S HEALTHY, TOO.

>> BEANS IS HEALTHY, YES.

>> BECAUSE WE'RE BASICALLY JUST TALKING ABOUT ICE WITH BEANS ON IT.

>> YES.

IT'S VERY GOOD.

>> YOU ARE A VERY HEALTHY EATER.

>> I AM.

I AM.

>> THEY'RE CHECKING OUT THE TOFU FOOD BOOTH GUIDE HERE.

>> RIGHT.

>> AND YOU GOT A LOT OF CHOICES, DON'T YOU?

>> A LOT OF CHOICES.

>> SO YOU CAN'T EAT IT ALL.

>> NO.

>> WHAT IS YOUR PREFERENCE WHEN IT COMES TO TOFU?

>> I LIKE SPICY SAUCES.

>> UH-HUH.

>> I ACTUALLY DON'T LIKE IT.

[LAUGHTER] I THINK MY PARENTS FORCED ME TO EAT IT, SO, YOU KNOW, I KIND OF EAT IT WITH RESERVATION.

>> WELL, BUT -- YEAH, WHY ARE YOU LAUGHING, BILL?

>> WELL, I THINK -- LIKE I SAY, IF YOU'RE ASIAN, YOU KIND OF TAKE IT FOR GRANTED.

>> YEAH.

>> IT'S KIND OF SOMETHING THAT YOU'VE NEVER THOUGHT OF AS A VERY EXCITING DISH.

>> NO, BUT, YOU KNOW, THIS -- THIS THING IS, YOU KNOW, SHOWING ME A LOT OF DIFFERENT OPTIONS, RIGHT?

YOU KNOW, IT'S NOT JUST PLAIN OLD TOFU ANYMORE.

>> YEAH.

'CAUSE I THINK THAT PLAIN OLD TOFU HAS DONE TOFU A GREAT DISSERVICE OVER THE YEARS, DON'T YOU?

>> YEAH, PROBABLY, YEAH.

BUT I THINK THIS KIND OF STUFF IS NEAT, YOU KNOW.

WE -- I MEAN, WE DIDN'T EVEN KNOW ABOUT IT.

WE JUST KIND OF CAME TO CHECK OUT THE DRUMS, AND ALL OF A SUDDEN THERE'S ALL THIS FOOD HERE.

>> OH, THAT'S WHAT WE GOTTA DO.

WE GOTTA GO CHECK OUT THE DRUMS.

>> YOU WANNA DO THAT?

NOW, THEY'RE -- THEY'RE HAVING A DEMO -- A COOKING DEMONSTRATION RIGHT OVER HERE.

>> OH, COME ON, LET'S GO OVER HERE.

BYE.

HAVE FUN.

HOPE YOU FIND THE RIGHT -- RIGHT STUFF TODAY.

>> ALL RIGHT, THANKS.

>> TRY THE TOFU ICE CREAM.

>> OKAY.

>> IT'S GREAT.

BILL!

WHAT HAVE WE GOT OVER HERE?

THIS IS -- WATCH YOUR FOOT, TOM.

[SPEAKER] >> ROBERT IS CERTIFIED FROM THE AMERICAN CULINARY FEDERATION... >> FROM THE CHEESECAKE FACTORY.

>> LET'S STAND OVER HERE BEHIND THE -- SO YOU'VE GOT, BASICALLY, A WHOLE -- COME ON, BILL.

YOU'VE GOT A WHOLE DEMONSTRATION HERE.

>> RIGHT.

THEY CAN SIT HERE -- A LOT OF PEOPLE WANT TO KNOW HOW EXACTLY DO YOU PREPARE TOFU, SO THE RECIPE BOOK ONLY TELLS YOU THE INSTRUCTIONS.

HERE THEY CAN WATCH THE CHEFS ACTUALLY DO IT.

THEY CAN TASTE IT THEMSELVES AFTERWARDS, SO IT'S KIND OF -- IT'S A NICE WAY TO LEARN.

>> WOW.

THIS IS GREAT.

PEOPLE ARE LOVING THIS, AREN'T THEY?

>> YES, THEY ARE, HUELL.

IT'S -- >> WOW.

WHERE DO YOU GET THESE CHEFS?

>> THE CHEFS HAVE VOLUNTEERED TO COME OUT -- THE ONES THAT ARE SERVING FROM THE TOFU FESTIVAL -- AND THEY'RE SHARING THEIR EXPERIENCES HOW -- VARIOUS WAYS THEY CAN USE TOFU OTHER THAN YOUR TRADITIONAL WAYS OF EATING IT RAW WITH ONIONS AND, SAY, WITH SOY SAUCE, BUT USING IT IN SALADS, USING IT AS A MEATLESS DESSERT, MEATLESS PRODUCTS, SERVING IT AS A TOFU TIRAMISU.

SO THE RESPONSE FROM THE CROWD HAS BEEN EXCELLENT.

>> SO HAS THIS WHOLE THING KIND OF BEEN A SURPRISE THAT -- THAT YOU FIND THAT SO MANY ARE INTERESTED IN SOMETHING AS SIMPLE AS TOFU?

>> WELL, MANY YEARS AGO, BILL WATANABE, THE EXECUTIVE DIRECTOR, WAS THE -- HAD AN IDEA OF DOING NATO.

AND WE THOUGHT NATO WOULDN'T GO AS FAR AS TOFU.

>> NOW, SEE, I DON'T KNOW NATO.

>> NATO IS FERMENTED SOYBEAN IN WHICH -- MYSELF INCLUDED -- WILL NOT EAT.

BUT A LOT OF JAPANESE PEOPLE EAT, UH, THE -- THAT PRODUCT, BUT WE CONVINCED BILL THAT FROM A NATO PRODUCT, WE SHOULD GO TO A TOFU, AND THAT'S WHAT HAD STARTED IT THREE YEARS AGO.

THIS IS THE FIRST YEAR THAT WE ARE HAVING THE COOKS' DEMONSTRATION, AND WHICH HAS WORKED VERY, VERY WELL.

>> LOOK AT ALL THESE PEOPLE OVER HERE, TOM.

YOU'VE GOT A CAPTIVE AUDIENCE HERE.

>> OH, YEAH.

WE'VE HAD -- IT'S BEEN STANDING -- SITTING ROOM ONLY, STANDING ROOM ONLY FOR THE ENTIRE -- ALL OF THE COOKING SHOWS, AND WE'VE BEEN ECSTATICALLY HAPPY WITH THE TURNOUT.

>> SO THIS IS A VERY PRACTICAL THING.

IT'S NOT JUST A TOFU TASTING.

THEY'RE GONNA ACTUALLY GO HOME AND COOK SOME OF THIS THEMSELVES, OR GO TO THESE RESTAURANTS AND TRY IT OUT, OR GO TO THE STORE AND GET IT, OR?

>> AND WHAT WE'RE ALSO DOING IS EACH OF THE DIFFERENT CHEFS THAT HAVE AGREED TO DO THE COOKING DEMONSTRATIONS, WE ALL HAVE LITTLE HANDOUTS HERE, THAT HAVE THE RECIPES AND EVERYTHING, SO THEY CAN GO HOME AND MAKE IT THEMSELVES.

AND WE'RE VERY FORTUNATE BECAUSE THE -- WE'RE HAVING A QUESTION-AND-ANSWER SESSION WHERE THEY WILL ANSWER ANY QUESTIONS THAT THE AUDIENCE MAY HAVE, AND THEY'VE COME UP WITH SOME GREAT QUESTIONS.

>> WOW.

SOME GREAT TOFU QUESTIONS.

>> OH, YES.

YOU KNOW -- >> WHAT'S A GOOD QUESTION FOR TOFU?

>> WELL, ONE OF 'EM WAS, "DO I USE HARD TOFU?

A SOFT TOFU?"

AND FOR ME I DIDN'T KNOW THERE WAS A LOT OF DIFFERENCES BETWEEN -- THERE'S BASICALLY THREE TYPES OF TOFU.

AND WHETHER USING A -- >> THERE'S WHAT?

HARD -- >> A REGULAR, AND A SOFT TOFU.

>> AH-HA.

>> AND PATRICIA GREENBERG, WHO DOES A BOOK ON TOFU COOKING, SHE SAYS FOR ANY OF HER DESSERTS, SHE USES THE REAL FINE, SOFT TOFU.

AND FOR THOSE THAT ARE STIR FRY, SHE USES MORE OF THE FIRMER, HARD TOFU.

>> SEE, I CAN HEAR PEOPLE AT HOME RIGHT NOW TAKING NOTES ON ALL OF THIS.

>> WELL, WE'D ENCOURAGE THEM TO COME TO THE LITTLE TOKYO -- TO THE TOFU FESTIVAL.

IT'S OUR ANNUAL TOFU FESTIVAL WHICH IS PART OF THE NISEI WEEK CELEBRATIONS THAT WE HAVE HERE.

>> NOW WE'RE TAKING A QUICK TOFU BREAK TO LISTEN TO THE TIKO DRUM PLAYERS.

THIS IS PART OF THE FESTIVAL AS WELL.

AND THESE TIKO DRUM PLAYERS ARE GREAT.

LET'S LISTEN TO 'EM FOR A MINUTE.

"THE WHOLE SOY COOKBOOK."

175 DELICIOUS, NUTRITIOUS, EASY-TO-PREPARE RECIPES FEATURING TOFU -- WHAT IS THAT?

TEMPA -- TEMPA?

>> TEMPAI.

>> TEMPAI AND VARIOUS FORMS OF NATURES HEALTHIEST BEAN.

SO THE SOYBEAN IS NATURE'S HEALTHIEST BEAN.

>> ABSOLUTELY.

SOY HAS -- CON -- IS A PROTEIN.

IT'S A PLANT PROTEIN, SO IT'S CHOLESTEROL FREE.

IT CONTAINS ALL OF THE NECESSARY AMINOACIDS THAT WE NEED.

IT IS HIGH IN FIBER, AND IT'S BEEN FOUND TO REDUCE THE RISK OF CANCER, HEART DISEASE.

REDUCES THE SYMPTOMS OF MENOPAUSE, AND REDUCES THE RISK OF COLON CANCER.

IT'S DELICIOUS, EASY TO WORK WITH, AND THIS BOOK HAS 180 RECIPES USING ALL FORMS OF IT.

TOFU, WHICH IS BEAN CURD, TEMPAI, WHICH IS FERMENTED SOYBEANS, SOY MILK, WHICH IS THE LIQUID THAT'S THE RESULT OF THE CRUSH OF THE SOY BEANS, SOY CHEESES, SOY YOGURT.

PROBABLY THINGS YOU'VE NEVER EVEN HEARD OF.

AND I'VE MADE IT VERY USER-FRIENDLY SO THAT THE AMERICAN DIET CAN EAT -- PEOPLE WHO ARE USED TO AN AMERICAN DIET CAN EAT THIS.

>> NOW, BEFORE YOU STARTED OFF ON THIS QUEST, DID YOU KNOW MUCH ABOUT TOFU OR SOY OR ANY OF THIS?

>> ABSOLUTELY.

I'VE BEEN WORKING WITH SOY FOODS FOR 15 YEARS NOW, AND I WAS A BIG PROPONENT OF SOY YEARS AND YEARS AGO, AND NOW WE'RE FINDING MORE AND MORE -- >> SO YOU WERE AHEAD OF YOUR TIME, WEREN'T YOU?

>> YES, ABSOLUTELY.

THERE'S ONE MORE THING I WANNA MENTION.

SOY CONTAINS A COMPOUND CALLED GENOSTINE, AND THAT'S THE LINK.

THAT'S WHAT WE HAVE FOUND TO BE A PREVENTIVE MEASURE IN CANCER.

>> NOW, YOU DON'T THINK THAT ALL -- THAT THERE ARE GONNA BE PEOPLE OUT THERE SAYING, OH, THIS IS SOME OF THIS KIND OF NEW MEDICINE THING.

PEOPLE SAYING THAT, YOU KNOW, THESE FOODS ARE SO GOOD FOR YOU.

BUT THEY REALLY ARE, AREN'T THEY?

>> THEY REALLY ARE, AND WE CAN PROVE THAT -- >> I MEAN, THIS ISN'T JUST HYPE, IS IT?

>> RIGHT.

ABSOLUTELY NOT.

AND THE REASON WE FOUND THIS OUT IS BECAUSE IN JAPAN PEOPLE EAT SOY EVERY DAY, AND THEY EAT A LOT OF IT.

AND WE GROW TONS OF SOY IN THE UNITED STATES, AND WE EAT HARDLY ANY OF IT.

AND IT'S -- >> WHAT DO WE DO WITH IT?

>> WE FEED IT TO ANIMALS.

IT'S COW FEED.

>> AND THEN EAT THAT MEAT.

>> AND THEN EAT THE MEAT.

AND IT TAKES 18 POUNDS OF SOY FOOD TO MAKE ONE POUND OF MEAT, SO IT'S NOT ECONOMICALLY FEASIBLE TO EAT MEAT.

IT'S VERY ECONOMICALLY FEASIBLE TO EAT SOY.

AND THE INCIDENTS OF CANCER IN JAPAN IS VERY LOW, AND THEY EAT A LARGE QUANTITY OF SOY.

SO WE HAVE REALLY FOUND SOME DEFINITIVE EVIDENCE THAT IT'S HEALTHY FOR YOU.

>> SO THIS IS JUST BASIC STUFF WE'RE TALKING ABOUT.

>> ABSOLUTELY.

ABSOLUTELY.

AND SOY WAS FIRST BROUGHT INTO THE UNITED STATES IN THE 20'S, AND IT WAS CALLED GREEN MANURE BECAUSE IT REPLENISHES THE SOIL BEAUTIFULLY.

UNLIKE OTHER CROPS WHICH HAVE TO BE ROTATED, SOY KEEPS THE SOIL GOING AND GOING AND GOING.

>> SO THERE'S NO DOWNSIDE TO SOY AT ALL.

>> NO.

AND I WILL SAY -- >> EXCEPT UP TO NOW THE TASTE.

>> WELL, YES, AND -- >> I MEAN, THAT'S BEEN THE DOWNSIDE.

>> YES, EXACTLY.

AND MYSELF AND SOME OTHER COOKBOOK AUTHORS HAVE COME OUT WITH SOME WONDERFUL RECIPES THAT MAKE IT REALLY EASY TO EAT SOY, AND IT'S CHEAP, AND IT'S VERY AVAILABLE.

>> WELL, WE HAVE HAD A WONDERFUL DAY HERE AT THE TOFU FESTIVAL.

BILL, THIS IS THE -- ?

>> THIRD ANNUAL.

>> THIRD ANNUAL TOFU FESTIVAL, AND THEY'RE GONNA BE MANY, MANY MORE TO COME.

AND I'M SURE THEY'RE JUST GONNA GET BIGGER AND BETTER.

>> I HOPE SO.

I HOPE SOME DAY IT'LL BE BIGGER THAN THE GARLIC FESTIVAL.

[LAUGHTER] >> NOW, THERE'S A PURPOSE BEHIND ALL THIS, OF COURSE.

>> RIGHT.

>> IT'S PART OF NISEI WEEK.

AND NISEI WEEK IS A WONDERFUL, ALMOST, TWO-WEEK FESTIVITIES DOWN HERE IN LITTLE TOKYO.

BUT THIS HAS -- THIS TOFU FESTIVAL, THE MONEY RAISED HERE DOES WHAT?

>> IT'S A FUND-RAISER FOR THE LITTLE TOKYO SERVICE CENTER.

WE DO COUNSELLING, WE -- WE HELP PEOPLE WHO NEED JOBS, WELFARE, THAT KIND OF THING.

SO IT'S A VERY CHARITABLE ORGANIZATION THAT WE RAISE MONEY FOR.

>> SO IT'S GOOD FOR THE COMMUNITY.

WE WANNA INVITE PEOPLE TO COME DOWN NEXT YEAR.

CHECK YOUR NEWSPAPERS AND THE PUBLICITY WILL BE OUT ON IT.

IT'S EVERY AUGUST.

>> RIGHT.

>> TOWARD THE MIDDLE AND END-PART OF THE AUGUST EVERY YEAR.

AND I WANNA THANK YOU.

GIVE US YOUR NAME AGAIN FOR EVERYBODY 'CAUSE JONI'S BEEN SUCH HELP TO ME.

>> JONI YOUNG.

>> JONI HAS KIND OF HELPED TO GUIDE US THROUGH THE MAZE OF THE TOFU FESTIVAL TODAY.

YOU'VE GOT A GIFT.

>> I WANNA PRESENT YOU WITH SOMETHING.

THIS IS THE THIRD ANNUAL TOFU FESTIVAL T-SHIRT.

SOON TO BE A COLLECTOR'S ITEM, I'M SURE.

AND WE WANNA JUST GIVE THIS TO YOU AS THANKS, AND MAYBE YOU CAN WEAR IT AND BE OUR POSTER BOY.

>> WELL, I AM AN HONORARY CHAIRPERSON ALREADY.

>> RIGHT.

AS YOUR -- AS THE HONORARY CHAIR, AND FOR ALL THE DUTIES THAT YOU'VE DONE AS HONORARY CHAIR, IT'S JUST A SMALL TOKEN TO SAY THANK YOU.

>> THANK YOU.

AND WE'RE GONNA GET ANOTHER ONE FOR TOM DREW, OUR CAMERAMAN TODAY.

>> SURE, NO PROBLEM.

>> AND ANOTHER ONE FOR LUIS WHO'S AT HOME WITH A GIMPED-UP BACK TODAY.

HIS BACK WENT OUT ON HIM.

>> OKAY, ONE FOR LUIS.

>> ALL RIGHT, GOOD.

AND TOM -- BILL -- TOM -- BILL, YOU DID IT.

>> DID WE CONVINCE YOU?

>> YOU SOLD ME -- >> GREAT.

>> -- ON TOFU.

>> GREAT.

WELL, I DIDN'T THINK IT WAS IMPOSSIBLE, BUT I'M GLAD WE DID.

>> BECAUSE, REALLY, I WAS SKEPTICAL TO BE HONEST WITH YOU.

>> WERE YOU?

>> I'VE HEARD ALL THE GOOD THINGS ABOUT IT, BUT I WASN'T QUITE SURE.

BUT WHAT WE HAVE SEEN HERE TODAY IS THAT TOFU IS NOT ONLY HEALTHY, HIGH IN PROTEIN, LOW IN FAT, HEALTHY IN MANY, MANY WAYS, BUT THAT IT CAN BE INTERESTING AND EXCITING AND TASTY.

WE'VE HAD IT DICED, SLICED, BLENDED.

FRIED.

FROZEN, GRILLED.

>> CHEESECAKE.

>> AND NOW WE'RE ENDING UP WITH TOFU CHEESECAKE.

>> IT'S GOOD.

IT'S REALLY GOOD.

HAVE YOU TRIED IT?

>> NO, I'M GOING TO.

IT'S A PERFECT WAY TO END OUR DAY HERE AT THE THIRD ANNUAL TOFU FESTIVAL IN LITTLE TOKYO IN DOWNTOWN LOS ANGELES.

THIS IS AS SOUTHERN CALIFORNIA AS IT GETS, STANDING HERE IN THE SUMMER SUN ON A SUNDAY AFTERNOON EATING TOFU.

CAPTIONING EQUIPMENT DONATED BY LLOYD RIGLER AND PERFORMED BY RAPIDTEXT, NEWPORT BEACH, CA.

A U.S. LEGAL COMPANY