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.
