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

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

Hardback

By (author) Andrea Quynhgiao Nguyen

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 240 pages
  • Dimensions: 231mm x 239mm x 25mm | 1,080g
  • Publication date: 1 May 2012
  • Publication City/Country: Berkeley CA
  • ISBN 10: 1607740257
  • ISBN 13: 9781607740254
  • Edition: 1
  • Illustrations note: 75 Full Colour Photos
  • Sales rank: 57,821

Product description

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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Author information

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.

Review quote

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they're written." -- Boston Globe "This book should be a priority for anyone with the slightest interest in Asian cuisines." -- Anne Mendelson, Taste & Travel "Flavorful meditations on soy." --Christine Mulhke, New York Times, Summer Cookbook roundup, 5/31/12 "If you're the kind of person who has only one, or two, or three ways to prepare tofu -- or is just plain mystified by the whole world of bean curd -- "Asian Tofu" is a godsend." --T. Susan Chang, National Public Radio, 2012's Best Summer Cookbooks, 5/23/12 "Beautiful, knowledgeable and thorough, this is the best book on tofu to make its way to my bookshelves. Highly recommended." --Carolyn J. Phillips, Zester Daily, 5/22/12 "Andrea Nguyen's new cookbook, "Asian Tofu" (Ten Speed Press, $30), might sound like a succinct, single-subject treatise. However, the book--her third--is actually a robust tome, almost like a biography of the soybean, from how it's used in multiple Asian cuisines to how it's relevant in contemporary American food culture." --Priscilla Mayfield, Orange Coast Magazine, 5/10/12 "This fresh, imaginative take on tofu includes an easy, practical lesson on making your own (we tried it, and it works like a charm), as well as a wide assortment of recipes for both traditional and imaginative foods. . . . Nguyen makes it appealingly clear that tofu is to be prized for itself and not for its utility as a meat substitute." --Kitchen Arts and Letters bookstore, Spring 2012 newsletter "A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen's newly released "Asian Tofu" is a gorgeous guide to all things bean curd." --Caroline Russock, Serious Eats, "Cook the Book" feature, April 2012 ""Asian Tofu" gives soybeans some much needed love. Punctuated with gorgeous images, the cookbook breaks down everything you need to kno

Table of contents

Introduction    1 Tofu Buying Guide    7 Tofu Cooking Tips    14   Homemade Tofu Tutorial  Master Soy Milk Recipe    23 Silken Tofu    28 Tofu Pudding    30    Block Tofu    32 Seasoned Pressed Tofu    38 Tea-Smoked Pressed Tofu    40 White Fermented Tofu    41 Fresh Tofu Skin    44 Soy-Simmered Fried Tofu    46   Fresh and Satisfying  Snacks and Starters  NAKED AND SIMPLE  Japanese Chilled Tofu    51 Chilled Tofu with Crunchy Baby Sardines    53 Chilled Tofu with Spicy Sauce    54 Tofu Skin Sashimi    55 Tofu with Century Eggs    56 Savory Tofu Pudding    59   GRILLED AND FRIED Miso-Glazed Broiled Tofu    61 Fermented Tofu, Lemongrass, and Goat Skewers    63 Grilled Crisp Tofu Pockets    67 Fried Tofu with Chile Peanut Sauce    69 Deep-Fried Tofu    70   CREATIVE AND MODERN  Spiced Tofu and Vegetable Fritters    71  Tofu French Fries    74 Fresh Tofu with Sauces and Toppings    75   Soothing and Soft  Soups and Hot Pots  CASUAL AND SPECIAL SOUPS Tofu, Tomato, and Dill Soup    79 Miso Soup    80 Tofu, Seaweed, and Pork Soup    81 Hot-and-Sour Soup    82 Silken Tofu and Edamame Soup    84 Tofu Bamboo and Chicken Soup    86   WARMING HOT POTS Warm Simmered Tofu    87 Silken Tofu and Seasoned Soy Milk Hot Pot    89 Soy Milk Lees and Kimchi Hot Pot    91 Soft Tofu and Seafood Hot Pot    93 Stuffed Tofu in Broth    94   Homey and Wholesome  Main Dishes  STIR-FRIED, PANFRIED, AND BRAISED Stir-Fried Tofu, Shrimp, and Peas    100 Spicy Tofu with Beef and Sichuan Peppercorn    101 Panfried Tofu with Mushroom and Spicy Sesame Sauce    103 Tea-Smoked Tofu with Pepper and Pork    104 Bitter Melon with Tofu and Pork    106 Tofu with Tomato and Green Onion    107 Lemongrass Tofu with Chiles    108 Hakka-Style Stuffed Tofu    109   DEEP-FRIED AND ROASTED Twice-Cooked Coriander Tofu    112 Soy Milk Lees and Vegetable Croquettes    114 Batter-Fried Tofu with Chile Soy Sauce    116 Roast Chicken with Red Fermented Tofu    117 Crisp Roasted Pork Belly    119 POACHED, SIMMERED AND STEAMED Simmered Greens with Fried Tofu    121 Tofu and Vegetables in Coconut Milk     124 Spiced Tofu and Coconut in Banana Leaf    127 Tofu Chicken Meatballs in Lemongrass Broth    129   Versatile and Delicious  Salads and Sides  TOSSED Tofu Noodle and Vegetable Salad    133 White Tofu, Sesame, and Vegetable Salad    135 Greens and Fried Tofu in Mustard Sauce    136 Spicy Lemongrass Tofu Salad    137 Pressed Tofu and Peanuts in Spicy Bean Sauce    138   SAUTEED, STIR-FRIED, AND SIMMERED  Spicy Yuba Ribbons    139 Savory Soy Milk Lees with Vegetables    142 Bean Sprouts with Panfried Tofu and Chinese Chives    143 Tofu with Kimchi and Pork Belly    145 Water Spinach with Fermented Tofu    147 Fermented Tofu Simmered in Coconut Milk    148   Religion and Artistry  Mock Meats  Tofu and Vegetable Fritters    154 Sweet and Savory Tofu Eel    157 Bear Paw Tofu    159 Cellophane Noodle and Tofu Rolls    161 Savory Okara Crumbles    163   Building on Traditions  Buns, Dumplings, Crepes, Noodles, and Rice  Spicy-Sweet Fried Tofu Buns    167 Tofu Steak Burgers    170 Vegetarian Wontons in Chile Oil    172 Tofu, Pork, and Kimchi Dumplings    174 Chinese Chive and Pressed Tofu Turnovers    177 Spiced Chickpea Crepes with Soybean Paneer    179 Fried Shrimp Tofu Skin Rolls    182 Stir-Fried Thai Noodles    184 Foxy Tofu Noodle Soup    187 Sushi Rice in Tofu Pouches    188 Fried Rice with Fermented Red Tofu    191   Amazing Transformations  Sweets and Dessert  SOLIDIFIED, SQUEEZED, AND GRATED Sweet Tofu Pudding with Ginger Syrup    195 Tofu Blancmange with Cured Pineapple and Lime    196 Essence of Tofu Ice Cream    198 Tofu Tiramisu    199 Cashew and Cardamom Fudge    201   BYPRODUCT BONUSES Gingery Chocolate Chip Cookies    202 Okara Doughnuts    203   Basics  Chinese Sweet Fragrant Soy Sauce    207 Japanese Seasoned Soy Concentrate    208 Korean Seasoned Soy Sauce    209 Thai Sweet Chile Sauce    210 Chile and Sichuan Peppercorn Mix    211 Fermented Tofu, Lemongrass, and Chile Sauce    212 Chile Oil    213 Chicken Stock    214 Dashi Stock    215 Savory Kelp Relish    216 Tamarind Liquid    217 Green Chutney    218     Ingredients    219 Selected Bibliography    224 Acknowledgments    225 Index    226 Measurement Conversion Charts    231