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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.
It's been the super food of the East for at least two millennia, and it's finally made a name for itself here. No matter what dish it's added to--from soups to desserts--tofu makes the meal healthier and better. On its own, this soft, white beancurd has virtually no taste, but it has a remarkable ability to "drink up' the flavors and seasonings it's marinated in. Plus, tofu comes in different textures, so it's a perfect substitute for meat, fish, cheese, or eggs. You've probably heard of its almost miraculous ability to lower the risks for heart disease, cancer, and according to the newest research, Alzheimer's, but you may not have known how to prepare it. This comprehensive, all-vegetarian tofu cookbook celebrates tofu's versatility 350 ways, with easy-to-follow recipes that will expand your horizons and tickle your tastebuds: Tofruitty smoothies, Tofu huevos rancheros, banana bread, mock tuna salad, tofu "crab" cakes, tropical cheesecake escape, and even pecan pie!
Traces the history of tofu, explans its health benefits, offers tips on shopping for it, describes how it can be made at home, and includes over one hundred recipes.
The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.
Over 500 recipes - from Japanese five-colour sushi rice with tofu to grilled tofu with Korean barbecue sauce - and hints on making your own tofu dishes. This reference book also covers the production of tofu and other soy products, along with Asian cooking equipment and techniques.
Best Of Tofu is a Japan Publications publication.
Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.
All good things--and foods--take time, as Lin learns in this beautifully illustrated story about patience, family, and a good home-cooked meal. CLICK CLACK WHIRRRR . . . Lin and her grandma, NaiNai, are making tofu from scratch! When NaiNai goes through each step, from blending soybeans with water to molding curd into shape, Lin gradually becomes impatient. But she soon discovers that making tofu not only takes time, but also takes the whole universe! It takes the seed from soil and sunshine, the cloth from thread and fiber, weight and space, books of words and pictures. And most of all, it takes spending lovely time with her beloved grandmother. In this charming tale by Helen H. Wu, readers will marvel at how patience brings a whole universe together in a simple dish made by a modern Chinese American family. Perfect for fans of Fry Bread, Drawn Together and Thank You, Omu.
Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak--freshly made, creamy, and subtly sweet--is the best way to explore this treasured staple. In this handbook, Andrea Nguyen, one of the country’s leading voices on Asian cuisine, shows how easy it is to transform dried soybeans, water, and coagulant into luscious soy milk that can then be used to create a wide variety of tofu at home. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels. This enhanced ebook edition offers an enriched cookbook experience with three videos featuring step-by-step guidance for making soy milk and tofu at home plus coaching from the author on other key techniques.