2024 the best tofu recipes review

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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.

ASIN ‏ : ‎ B00540NWOM
Publisher ‏ : ‎ Ten Speed Press; 1st edition (February 28, 2012)
Publication date ‏ : ‎ February 28, 2012
Language ‏ : ‎ English
File size ‏ : ‎ 27091 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 242 pages
Reviewer: Graciela G.
Rating: 5.0 out of 5 stars
Title: Great recipes and information
Review: I've had this book for about a week and I've already made block tofu as well as tofu pudding. Both were a success and incredibly easy to make the first time around. All the utensils/cookware/gadgets you need are probably already in your kitchen (large pot, strainer, slotted spoon, blender, etc). You don't even need a thermometer and obsess over hitting the right temperature. So there's no need to buy another thing for your kitchen just to make tofu. The only thing I didn't have was the tofu mold but I fashioned one from a half gallon carton with holes punched on the bottom. I used a jar filled with water as my "weight" for firm block tofu. So that took care of that problem (though now I might buy a proper mold since I'm never buying the supermarket stuff again!).The instructions are very easy to follow and detailed. The author provides a list of ingredients you will need along with the various options you can use for coagulants. I used food-grade gypsum, which I bought on Amazon, but you can even use Epsom salts. You will need to get dry soybeans, which I haven't seen at my local market so I ordered 4 pounds of organic soybeans online at a reasonable price. I'm sure you can find some at an asian grocery store if you have one available to you.Now, it's true that there are thousands of instructions on the web to make tofu. But I like that this book goes deeper into some history about tofu. Every chapter opens with the author recounting her travels to a certain place and how tofu is used by various peoples and what it means to them. So it's not just a how-to for tofu making, it also offers good stories and information. I found myself cuddling up to the book and reading it for the sake of just reading it. I especially liked reading about artisans making tofu and families migrating to the US who had to make their own if they wanted to have any tofu.As far as the recipes go, I have no idea how authentic they are, but the ones I cooked from are delicious! Some are vegetarian, some are not. I, myself, am vegetarian and I think the dishes with meat can easily be adapted with seitan or some other mock meat. If you eat meat, then it might shock you to find meat in a tofu book. Fear not. As the author points out, Asian cuisine doesn't delegate tofu to vegetarian fare, but rather, meat and tofu are used together and play off each other's tastes. So the recipes are great for just about anyone. The instructions for the recipes are also easy to follow and there aren't ingredients that are hard to find.Overall, a great guide for making tofu, awesome recipes to kick up tofu from bland to ka-pow!, and just plain fun.

Reviewer: Customer
Rating: 5.0 out of 5 stars
Title: This has become one of my favorite and most useful cookbooks!
Review: I was disappointed when my local health food store stopped carrying my favorite brand of tofu. My remaining choices were not that tasty to me, so I decided to learn how to make my own tofu. I love learning new things, and this sounded like a lot of fun. However, the idea still intimidated me.Fortunately, this cookbook took me through every stage of making tofu. The steps were very concise and eliminated the guesswork for me. I don't own a soy milk maker, so I followed her directions for making it from scratch. It really is a lot of work, but I found the process to be rewarding and calming. I would buy a soy milk maker if I made larger quantities of tofu, but I only have to feed myself.This cookbook truly taught me how to successfully make tofu. Not only that, it introduced me to many forms of tofu that I was unfamiliar with. I have enjoyed experimenting with techniques and flavors, and have greatly expanded my knowledge of tofu. The tea smoked pressed tofu was a nice surprise and I've made it several times. The tofu skin was also new to me, and I enjoyed making it along with the companion recipes in the book.I expected the book to offer detailed directions for making tofu, and it provided so much more than I anticipated. I was surprised by the number of recipes in this cookbook. The photos in the book are gorgeous and mouth-watering. The book even includes recipes for Asian sauces such as Thai chili sauce from scratch. There are a variety of seasoned soy sauces that are perfect for dressing simple tofu, but also work well integrated into more complex recipes.I've had this cookbook for almost a year and I've referred to it many times. It quickly became one of my favorite cookbooks and is one I doubt I'll ever part with.

Reviewer: bluetear
Rating: 5.0 out of 5 stars
Title: Excellent book.
Review: After reading a lot of reviews on-line it seemed too much of a pain to try and make tofu at home. Then, however, I found this book on Amazon and figured I'd give it a try. This is a well written book with clear instructions. I read the basics when the book arrived and then ordered gypsum and a plastic press. In her book she states she doesn't much care to use a soy milk machine, as it cannot hold 8 cups of water. So... I simply did 2 batches, one right after the other, using 4 cups of water and 1/2 the amount of soybeans called for in each batch. As I strained the milk from the pulp for the first batch, my second batch of milk was being made in my soy milk machine. When my second batch was complete, I strained the milk from the pulp and proceeded to cook it the second time on the stove, adding the coagulant and so forth. Following her instructions was easy and I am happy to say - my very first batch of tofu turned out perfectly. It's a personal thing, but, I really like knowing what's going into my food and exactly under what conditions my food is being made.

Reviewer: Peter Dippell
Rating: 5.0 out of 5 stars
Title: Detailed tofu making instructions
Review: Well written book. I appreciated the charts that gave recipes for various firmness of tofu in an organized way .

Reviewer: Clifford Story
Rating: 4.0 out of 5 stars
Title: It will grow on me...
Review: I wanted to make my own soy milk and tofu from soybeans, and this book tells you how to do that. Following (not entirely faithfully) the recipes, I've had success each time, and I'm quite pleased with it. The bulk of the book, however, is recipes using tofu. I probably should have used the soy milk and tofu recipes available online and saved thirty bucks. But I imagine I'll get into the using-tofu part of the book as time passes.Two comments: the recipes tend to be overly persnickety. You don't really need to follow her directions for stirring in the nigari, for example; just stir it in the way you would. This is a cookbook, not a guide to ceremony. Second, I sure wish publishers would not treat cookbooks as if they are coffee table decorations. I want to have the book open right next to where I'm working; instead, I have it across the room for fear of dripping something on it. I never had to do with the 1946 edition of the Joy (a wedding gift to my mother) that I learned to cook from. Splash something on that, and who cares?

Reviewer: Nathan Jones
Rating: 5.0 out of 5 stars
Title:
Review: If your looking at this book long enough to be reading the reviews, you should have already purchased it.

Reviewer: Anaïs
Rating: 5.0 out of 5 stars
Title:
Review: Pour vous qui voulez faire votre tofu, vous qui voulez en apprendre plus sur les genres de tofu, ... TOUT EST LA!!! Mais c'est en anglais...

Reviewer: Sojii
Rating: 5.0 out of 5 stars
Title:
Review: This book is great. Just GREAT. Go get it.I own a lot of cookery books, and can sometimes be disappointed when I open a new book to find the same recipes, cooking process, ingredients, just in a different order and with a different name, Not this book. I had never cooked (/heard of) many of these recipes. And so far, all the recipes work.I bought the e-book by Andrea Nguyen, (see review) and it was good in that I successfully made several batches of Tofu, but there were difficulties in navigating a cookery e-book, for me. I was then concerned that the hard back print edition was going to be largely a duplicate of what I already owned in the e-book. The print edition has So much more information than the e-book, it is easier to use, and (although I hate to admit it) coloured pictures help!There is more information on Tofu, how to make it, and the recipes (of which there are A LOT) really work. They are detailed and delicious.Veggies: be pre-warned this is not a book for vegetarian cooking (many dishes reference pork, fish, etc), it is a book for Tofu cooking, although most longstanding vegetarians will not break sweat making any recipe in the book Vegetarian (simple).I am so glad I have this book as I feel it really is something new, and it really is all so delicious.Even my omni husband has been converted to Tofu. 10 out of 10 Andrea.

Reviewer: Juan
Rating: 5.0 out of 5 stars
Title:
Review: fast shipping once recived the transaction, less than 10 days to reach home, book in great condition.thanks for everything!

Reviewer: Joanne La Rochelle
Rating: 4.0 out of 5 stars
Title:
Review: I was looking recipes to make my own tofu. This book is perfect to me with a lot of recipes with tofu.