2024 the best tofu recipes review
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(as of Nov 13, 2024 16:37:07 UTC - Details)
‘There are so many recipes in here that have me planning all manner of meals to look forward to.’ – Nigella Lawson
With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included.
The recipe chapters are arranged into sections by texture:
Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso Dengaku
Soft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofu
Mashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantons
Silken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stew
Fermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh Mi
Dried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergine
Sweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding
From the Publisher
Publisher : Pavilion Books (August 17, 2021)
Language : English
Hardcover : 144 pages
ISBN-10 : 1911663291
ISBN-13 : 978-1911663294
Item Weight : 2.31 pounds
Dimensions : 7.68 x 0.59 x 9.06 inches
Reviewer: Sarah Waxman
Rating: 5.0 out of 5 stars
Title: Exactly what I was looking for!
Review: I always enjoy tofu at resturaunts but was not confident cooking it. I didn't know what type of tofu to use when, when to press and when not to, etc. This book is straightforward and taught me to prepare different tofu to achieve different textures.
Reviewer: Danie B.
Rating: 5.0 out of 5 stars
Title: Gift
Review: I gave this as a gift with a Williams and Sonoma tofu press to my mother in law who has been eating tofu more lately and attempting to press her own. I didnât read the recipes - just flipped through it so I canât speak to that. The book is nice quality though. The front cover has dimension because the title is indented into the book and the pictures were really nice.
Reviewer: Westarmagh
Rating: 5.0 out of 5 stars
Title: Versatile
Review: Lot of good recipes for different types of tofu (firm to silken).
Reviewer: sally
Rating: 5.0 out of 5 stars
Title: The best I have found!!!!!
Review: This book starts from the beginning and rocks all the way thru!!!!! Thank you so much Bonnie Chung:)
Reviewer: ===
Rating: 3.0 out of 5 stars
Title: I wouldnât call these everyday recipes.
Review: As an over 50 woman I want to add tofu to my meals. My only experience with it was fried tofu in Thai noodle dishes. I was looking for ways to incorporate it into a typical weekday meal, this book wonât do that. I canât say the recipes are bad. I havenât and wonât be trying them. Too much work for just wanting to add a little tofu in my diet. They sound more like something you would get in a restaurant and call for ingredients that I do not see myself hunting for. They are probably tasty but not for every day meals.
Reviewer: Amazon Customer
Rating: 1.0 out of 5 stars
Title: Lots of Asian ingredients
Review: There is a lot of ingredients in every recipe that are not familiar at all. Need to go to Asian grocery store to get ingredients, and that's a challenge too. Also very limited pictures. Define disappointment.
Reviewer: D.E.L
Rating: 5.0 out of 5 stars
Title:
Review: Every recipe I've tried is a winner. Several I've made many times. She knows how to craft recipes that taste authentic and are simple to make.
Reviewer: meyerju35
Rating: 5.0 out of 5 stars
Title:
Review: Es war ein Geschenk für meine Frau, die sich diätbedingt auf vegane Ernährung einlassen musste. Die Zubereitung von Tofu-Gerichten war immer eine besondere Herausforderung - es gab letzten Endes nur ein, zwei Zubereitungen, mit denen sie den Tofu gerne aÃ. Das hat sich mit diesem Buch grundlegend geändert: bei jedem neuen Rezept staunt sie darüber, was aus Tofu herauszuholen und wie vielfältig einsetzbar er ist. Definitiv ein heiÃer Tipp - und verbesserte Lebensqualität!
Reviewer: Bianca K
Rating: 1.0 out of 5 stars
Title:
Review: Ik heb een tweedehands exemplaar aangeschaft. Het boek zou lichte gebruikerssporen hebben maar het was helemaal beschadigd. Ik heb het boek geretourneerd en nu zijn er âproblemenâ met mijn terugbetaling
Reviewer: Luke
Rating: 5.0 out of 5 stars
Title:
Review: The best cookbooks are written by people who really know and love the food they're writing recipes for. "Tofu Tasty" is a brilliant example of this. It's full of traditional and innovative recipes, rich with variations, bursting with gorgeous photos, and has a ton of useful notes, including mentioning when a dish is really quick or keeps for a particularly long time.It mainly draws from regional Chinese and Japanese cuisine, darting elsewhere occasionally, yet has ingredients you can easily get in specialist stores in a lot of cities around the world.It's a flexitarian cookbook - the base recipes are vegetarian, with occasional notes on how to make them vegan, and lots of variations that involve adding fish or meat. Eggs are used in a large minority of the recipes - sometimes they're a key feature, and sometimes they're just used to bind batter or add a bit of bounce to wontons. Honey, cheese, and butter are used occasionally.It presents information really efficiently, from how silken tofu is different from regular soft/medium/firm tofu (and why not to stir fry it) through to how to make your own fermented tofu at home. There's no filler whatsoever.I'm a vegan foodie and tofu enthusiast, I love Chinese and Japanese food (and cookbooks), and I learned a lot from this book.
Reviewer: GreenTea
Rating: 5.0 out of 5 stars
Title:
Review: Due to the way I was raised i only ever really cook dinners. No starters, no breakfasts or lunches. Which is rather annoying when you love cookbooks, and half the book is not full of mains. This book is different though: every dish can really be eaten as a main dish, and all look totally amazing. There's a good choice of Chinese and Japanese dishes, with a bit of Thai, Vietnamese, Korean and Indonesian thrown in. I've not cooked anything yet, but I'm sure this is a book I will cook all the way through. This book will join the ranks of my favourite books, the three by Meerah Sodha, and the 6 or so books from the Lotus and the Artichoke series, coincidentally all mostly vegetarian/vegan (which I'm not), though each can be easily adjusted to also include meat.