Asian Tofu

Discover the Best, Make Your Own, and Cook It at Home [A Cookbook]

Andrea Nguyen

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Hardback

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English

Ten Speed Press
15 March 2012

National & regional cuisine; Cookery by ingredient

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.

IACP AWARD FINALIST . More than 90 recipes exploring authentic, ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia, from the James Beard Award-winning author of Vietnamese Food Any Day and Ever-Green Vietnamese

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.

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.

By: Andrea Nguyen
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 237mm, Width: 238mm, Spine: 24mm
Weight: 1.100kg
ISBN: 9781607740254
ISBN 10: 1607740257
Pages: 240
Publication Date: 15 March 2012
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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

Andrea Nguyen is one of the country's leading voices on Asian cuisine and the author of the acclaimedAsian Dumplingsand the James Beard- and IACP-nominatedInto the Vietnamese Kitchen. She has written forSaveurmagazine, where she is also a contributing editor, theLos 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.

Reviews for Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home [A Cookbook]

"IACP Cookbook Award finalist ""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 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, ""Soy Genius"", 3/28/12 ""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, ""The Soy Sensation,"" 3/28/12 “A fantastic fresh take on an ingredient that is, frankly, overlooked far too frequently.” —Eater National, 3/2/12 “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, 3/1/12 “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 “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 “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 “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"