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Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home, by Andrea Nguyen

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Review

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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About the Author

Andrea Nguyen is one of the country’s leading voices on Asian cuisine and the author of the acclaimed Asian Dumplings and the James Beard– and IACP-nominated Into the Vietnamese Kitchen. She has written for Saveur magazine, where she is also a contributing editor, the Los 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.

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Product details

Hardcover: 240 pages

Publisher: Ten Speed Press; 1 edition (February 28, 2012)

Language: English

ISBN-10: 1607740257

ISBN-13: 978-1607740254

Product Dimensions:

9.3 x 0.9 x 9.2 inches

Shipping Weight: 2.4 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

63 customer reviews

Amazon Best Sellers Rank:

#94,930 in Books (See Top 100 in Books)

This is a wonderful book by a real expert on everything you can make with soybeans, Andrea Nguyen! I loved her enhanced ebook on making soy milk and tofu at home, which got me started on my soy journey. It was a no-brainer that I had to have this book as well. I am now making soy milk, tofu, soy yogurt, and even okara (soy pulp) recipes. My family eats a plant-based diet, so being able to make my own tofu is a huge benefit! The taste and quality are unmatched by anything you can buy in the store. Andrea recommends having certain kitchen equipment items that make the process much easier and I have taken--and run with--each of them. The two most important were a nonstick stockpot (I bought the T-fal 12 quart stockpot) and unbleached 100% cotton muslin fabric, which I cut into 24" squares and use to strain the soy milk. With the right tools, making soy milk and tofu is really not hard at all and well worth the effort!

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.

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.

I heard Andrea Nguyen interviewed on the radio last weekend and immediately afterward bought this book. Her recipe for tofu is straightforward, precise, and full of useful information to ensure that anyone can replicate her results. I had tried to make tofu before using recipes I had read in magazines, but none was successful, even after several tries. The recipe for firm tofu in this book (the first I tried) was a knock-out success on the first go, and so was the silken tofu. Living in a small town in New Zealand where fresh tofu is simply not available, this book has completely revolutionised our cooking, and I can see that I will now be adding a few batches of tofu to my weekly routine.

Narratives are easy to read and informative. Topics are well researched and the recipes are wide ranging and thorough. Each recipe is easy to follow and most are well within the reach of even casual home cooks. The tutorial on how to make your own tofu was appreciated because in my neck of the woods it requires a drive of at least 30 minutes to obtain even the most basic types of tofu.Photographs are excellent and show techniques where appropriate and finished dishes in a very appetizing light.Highly recommended.

Wonderful cookbook about everything tofu. Taught me a lot just skimming thru book, recipes, different sauces, how to make tofu, differences in tofu depending on country where it was made, etc. I am very happy with this cookbook opening my eyes to the possibilities that tofu can bring to the table.

I have been making tofu for a while now plus I used to make it many decades ago but this book was a very nice adjunct to what I already knew. So many ways to not only make tofu but interesting stories of Nguyen's family, friends and acquaintances who also came to this country and their journey to becoming American with tofu still being in their daily lives. Lots of information you probably are not going to find in other books about tofu making.Have enjoyed reading the stories, incorporating some of her tofu making techniques and will eventually try some of the more innovative dishes. Lovely and informative book on soy beans and tofu making with the added benefit of learning something about the author, her likes and the people she has known who also make tofu to sell.

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