Synopses & Reviews
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.
Review
"Flavorful meditations on soy." Christine Mulhke, New York Times, Summer Cookbook roundup
Review
"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
Review
"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
Review
"Andrea Nguyen's new cookbook, Asian Tofu (Ten Speed Press), 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
Review
"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
Review
"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
Review
"Asian Tofu gives soybeans some much needed love. Punctuated with gorgeous images, the cookbook breaks down everything you need to know about tofu, from making it yourself to the various styles and uses in different cuisines. Goodbye, drab associations. Hello, full-flavored revelation." Tasting Table National
Review
"Nguyen presents tofu recipes through a dazzling array of Chinese, Japanese, Vietnamese and other cuisines that are approachable and easy for the home cook." Garrett McCord, Huffington Post
Review
"A fantastic fresh take on an ingredient that is, frankly, overlooked far too frequently." Eater National
Review
"A keeper....If you're still reading this with the same 'I must make that!' enthusiasm we felt as we flipped through Asian Tofu, then yes, this is a must-have book." LA Weekly's Squid Ink blog, Cookbook of the Week
Review
"Serious tofu lovers (and that includes me) will be amazed by the recipes and lore in Andrea Nguyen's masterful new book. Those more skeptical will become immediate converts to one of the world's most elemental, versatile, and delicious foods." James Oseland, editor-in-chief of Saveur and author of Cradle of Flavor
Review
"Andrea Nguyen's exquisite book restores tofu to its proper place — one based on deep craft, elegance, and imagination. Here is tofu in its Asian context where it is deeply appreciated for its goodness, not the promises for health we Westerners have endowed it with. An altogether gorgeous work, Asian Tofu not only answers whatever questions you might have about tofu, but is graced with the author's adventures on the tofu trail." Deborah Madison, author of This Can't Be Tofu! and Vegetarian Cooking for Everyone
Review
"Andrea Nguyen has done it again, taking another subject that crosses many cultural lines — and can be a touch intimidating — and demystifying it, making one immediately want to try these techniques and recipes. The Homemade Tofu Tutorial at the beginning is inspiring and worth the price of admission alone." David Kinch, chef-owner of Manresa restaurant
Review
"This book is worth buying just for the glorious Tofu Chicken Meatballs in Lemongrass Broth. But it is full of other tofu wonders from up and down the East Asian coast such as Soft Tofu and Seafood Hotpot and Savory Tofu Pudding. It will find much use on my shelf." Madhur Jaffrey, actress, cookbook author, and TV journalist
Synopsis
A comprehensive guide to making tofu and cooking with it, featuring 75 versatile recipes from one of the country's leading voices on Asian cuisine.
Respected cooking teacher and popular blogger Andrea Nguyen showcases tofu in all of its forms in this horizon-expanding cookbook and enhanced digital edition featuring how-to videos and more. Andrea's tofu tutorial clearly outlines technique and guides home cooks through creating many varieties of tofu, and the flavor forward recipes explore the full range of traditional and modern tofu uses — from silken tofu pudding and a spicy "noodle" dish made with tender tofu skin to preparations using baked, smoked, marinated, or crumbled tofu as the star. A few recipes require homemade tofu but most are terrific with purchased tofu products and dishes are predominantly meatless or low-meat, making this cookbook ideal for vegetarians, vegans, those trying to reduce their meat intake, and DIY cooking enthusiasts.
Video
About the Author
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.
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