This book's nearly 100 recipes explore authentic Asian fare as well as modern twists for the versatile ingredient in all its guises: soft, silken tofu, firm block tofu, cheese-like fermented tofu, noodle-like tofu skin and many more. Author Andrea Nguyen, an expert on Asian cuisine, demystifies and interprets the prized ingredient, sharing compelling personal stories and wisdom from some of the world's renowned tofu artisans along the way. For intrepid cooks and the DIY-minded, she offers a tutorial on how to make homemade bean curd with a master recipe for soymilk along with nine different types of tofu you can make in your own kitchen. Time-pressed cooks will also find recipes to suit their busy lifestyle using purchased tofu. Guides to buying and cooking tofu, 50 full-color photographs and recipes for snacks and starters; soups and hot pots; main dishes; salads and sides; vegetarian dishes; Asian dumplings, noodles and rice dishes; and traditional sweets make this a perfect guide to a fascinating ingredient. Hardcover, 240 pages
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