Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home: A Cookbook

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Potter/Ten Speed/Harmony/Rodale, Feb 28, 2012 - Cooking - 240 pages
From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. 

Asian Tofu’s nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way.

For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side.

For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.
 

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Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home

User Review  - Staff - Book Verdict

Nguyen offers traditional recipes, like Japanese Chilled Tofu and Tea-Smoked Tofu with Pepper and Pork, along with more surprising dishes, e.g., Tofu Tiramisu and Okara (soy pulp) Donuts. Essential for tofu lovers and anyone unfamiliar with tofu's cultural significance. (LJ 12/15/11) Read full review

User Review - Flag as inappropriate

Very extensive look at tofu in the Asian world. Many recipes from various countries. Include how-to make (if you dare); basics on different types of tofu; how to cut, drain, soak, press, squeeze, fry etc.; also loved the article about the visit to the Tokyo mom-and-pop tofu shop - how it takes 3 hours to make tofu and 3 hours to clean the equipment. 

Contents

Introduction I
3
Tofu Cooking Tips
14
Master Soy Milk Recipe
23
Tofu Pudding
30
Seasoned Pressed Tofu
38
Soups and Hot Pots
42
Fresh Tbfu Skin
44
Naked and Simple
51
Spiced Tofu and Coconut in Banana Leaf
127
Tofu Noodle and Vegetable Salad
133
Sauteed Stirfried and Sirnmered
139
Tbfu with Kimchi and Pork Belly
145
RELIGION AND ARTISTRY
151
Sweet and Savory Tofu Eel
157
Savory Okara Crumbles
163
Buns Dumplings Crepes
165

Savory Tofu Pudding
59
Grilled Crisp Tofu Pockets
67
Tofu French Fries
74
Casual and Special Soups
79
Tofu Bamboo and Chicken Soup
86
Soft Tofu and Seafood Hot Pot
93
StirFried Panfried and Braised
100
Bitter Melon with Tofu and Pork
106
DeepFried and Roasted
112
Poached Simmered and Steamed
121
Vegetarian Wontons in Chile Oil
172
Spiced Chickpea Crepes with Soybean Paneer
179
Foxy Tofu Noodle Soup
187
AMAZING TRANSFORMATIONS
193
lbfu Tiramisu
199
Chinese Sweet Fragrant Soy Sauce
207
Ingredients
219
Acknowledgments
225
Measurement Conversion Charts
231
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About the author (2012)

Andrea Nguyen is one of the country’s leading voices on Asian cuisine and the author of the acclaimed Asian Dumplings and the James Beard– and IACP-nominated Into the Vietnamese Kitchen. She has written for Saveur magazine, where she is also a contributing editor, the Los Angeles Times, and many more publications. She is also the creator of the Asian Market Shopper app. Her engaging and knowledgeable writing on cuisine and culture has attracted a loyal and well-deserved readership that actively follows her blog, www.vietworldkitchen.com. Andrea lives in Santa Cruz, California.

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