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.
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
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