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

Description: Asian Tofu by Andrea Nguyen A comprehensive guide to making tofu and cooking with it, featuring 75 versatile recipes from one of the countrys leading voices on Asian cuisine. Respected cooking teacher and popular blogger Nguyen showcases tofu in all of its forms in this horizon-expanding cookbook. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description A comprehensive guide to making tofu and cooking with it, featuring 75 versatile recipes from one of the countrys 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 VietnameseFrom 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 worlds 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 neednt 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 tofus 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. Author Biography Andrea Nguyen is one of the countrys 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, Andrea lives in Santa Cruz, California. Table of Contents Introduction 1Tofu Buying Guide 7Tofu Cooking Tips 14 Homemade Tofu Tutorial Master Soy Milk Recipe 23Silken Tofu 28Tofu Pudding 30 Block Tofu 32Seasoned Pressed Tofu 38Tea-Smoked Pressed Tofu 40White Fermented Tofu 41Fresh Tofu Skin 44Soy-Simmered Fried Tofu 46 Fresh and Satisfying Snacks and Starters NAKED AND SIMPLE Japanese Chilled Tofu 51Chilled Tofu with Crunchy Baby Sardines 53Chilled Tofu with Spicy Sauce 54Tofu Skin Sashimi 55Tofu with Century Eggs 56Savory Tofu Pudding 59 GRILLED AND FRIEDMiso-Glazed Broiled Tofu 61Fermented Tofu, Lemongrass, and Goat Skewers 63Grilled Crisp Tofu Pockets 67Fried Tofu with Chile Peanut Sauce 69Deep-Fried Tofu 70 CREATIVE AND MODERN Spiced Tofu and Vegetable Fritters 71 Tofu French Fries 74Fresh Tofu with Sauces and Toppings 75 Soothing and Soft Soups and Hot Pots CASUAL AND SPECIAL SOUPSTofu, Tomato, and Dill Soup 79Miso Soup 80Tofu, Seaweed, and Pork Soup 81Hot-and-Sour Soup 82Silken Tofu and Edamame Soup 84Tofu Bamboo and Chicken Soup 86 WARMING HOT POTSWarm Simmered Tofu 87Silken Tofu and Seasoned Soy Milk Hot Pot 89Soy Milk Lees and Kimchi Hot Pot 91Soft Tofu and Seafood Hot Pot 93Stuffed Tofu in Broth 94 Homey and Wholesome Main Dishes STIR-FRIED, PANFRIED, AND BRAISEDStir-Fried Tofu, Shrimp, and Peas 100Spicy Tofu with Beef and Sichuan Peppercorn 101Panfried Tofu with Mushroom and Spicy Sesame Sauce 103Tea-Smoked Tofu with Pepper and Pork 104Bitter Melon with Tofu and Pork 106Tofu with Tomato and Green Onion 107Lemongrass Tofu with Chiles 108Hakka-Style Stuffed Tofu 109 DEEP-FRIED AND ROASTEDTwice-Cooked Coriander Tofu 112Soy Milk Lees and Vegetable Croquettes 114Batter-Fried Tofu with Chile Soy Sauce 116Roast Chicken with Red Fermented Tofu 117Crisp Roasted Pork Belly 119POACHED, SIMMERED AND STEAMEDSimmered Greens with Fried Tofu 121Tofu and Vegetables in Coconut Milk 124Spiced Tofu and Coconut in Banana Leaf 127Tofu Chicken Meatballs in Lemongrass Broth 129 Versatile and Delicious Salads and Sides TOSSEDTofu Noodle and Vegetable Salad 133White Tofu, Sesame, and Vegetable Salad 135Greens and Fried Tofu in Mustard Sauce 136Spicy Lemongrass Tofu Salad 137Pressed Tofu and Peanuts in Spicy Bean Sauce 138 SAUTEED, STIR-FRIED, AND SIMMERED Spicy Yuba Ribbons 139Savory Soy Milk Lees with Vegetables 142Bean Sprouts with Panfried Tofu and Chinese Chives 143Tofu with Kimchi and Pork Belly 145Water Spinach with Fermented Tofu 147Fermented Tofu Simmered in Coconut Milk 148 Religion and Artistry Mock Meats Tofu and Vegetable Fritters 154Sweet and Savory Tofu Eel 157Bear Paw Tofu 159Cellophane Noodle and Tofu Rolls 161Savory Okara Crumbles 163 Building on Traditions Buns, Dumplings, Crepes, Noodles, and Rice Spicy-Sweet Fried Tofu Buns 167Tofu Steak Burgers 170Vegetarian Wontons in Chile Oil 172Tofu, Pork, and Kimchi Dumplings 174Chinese Chive and Pressed Tofu Turnovers 177Spiced Chickpea Crepes with Soybean Paneer 179Fried Shrimp Tofu Skin Rolls 182Stir-Fried Thai Noodles 184Foxy Tofu Noodle Soup 187Sushi Rice in Tofu Pouches 188Fried Rice with Fermented Red Tofu 191 Amazing Transformations Sweets and Dessert SOLIDIFIED, SQUEEZED, AND GRATEDSweet Tofu Pudding with Ginger Syrup 195Tofu Blancmange with Cured Pineapple and Lime 196Essence of Tofu Ice Cream 198Tofu Tiramisu 199Cashew and Cardamom Fudge 201 BYPRODUCT BONUSESGingery Chocolate Chip Cookies 202Okara Doughnuts 203 Basics Chinese Sweet Fragrant Soy Sauce 207Japanese Seasoned Soy Concentrate 208Korean Seasoned Soy Sauce 209Thai Sweet Chile Sauce 210Chile and Sichuan Peppercorn Mix 211Fermented Tofu, Lemongrass, and Chile Sauce 212Chile Oil 213Chicken Stock 214Dashi Stock 215Savory Kelp Relish 216Tamarind Liquid 217Green Chutney 218 Ingredients 219Selected Bibliography 224Acknowledgments 225Index 226Measurement Conversion Charts 231 Review IACP Cookbook Award finalist"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way theyre 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 youre 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, 2012s 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 Nguyens 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 its used in multiple Asian cuisines to how its 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 Nguyens 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 youre 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 Weeklys 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 Nguyens masterful new book. Those more skeptical will become immediate converts to one of the worlds most elemental, versatile, and delicious foods." —James Oseland, editor-in-chief of Saveur and author of Cradle of Flavor "Andrea Nguyens 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 authors adventures on the tofu trail." —Deborah Madison, author of This Cant 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 Prizes Commended for IACP Crystal Whisk Award (Single Subject) 2013 Review Quote "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. . . . Excerpt from Book Introduction Despite all the terrible terms that have been attached to tofu, it is still considered a good four-letter word by countless people. As an Asian staple, it is beloved by rich and poor alike. Whether fresh and tender or aged and fermented, tofu denotes basic sustenance, culinary craftsmanship, time-honored traditions, good health, and more. Tofu pervades many aspects of Asian life and culture, as I discovered during my travels and research for this book. For example, visit a country in East or Southeast Asia and youll see tofu practically everywhere, on restaurant menus, as street food, and at cafeterias. You can buy it from open-air ("wet") food markets and neighborhood tofu shops as well as fancy food halls and superstores such as Walmart and Carrefour. Small packages of tofu snacks are often displayed as impulse buys at Chinese hypermarkets. There are even ample opportunities for tofu tourism. A popular excursion from Taipei is to "The Capital of Tofu" in Shenkeng, renowned for its tender tofu and old-fashioned methods, such as cooking the soy milk over wood charcoal for a light smokiness. Under the archways that line the charming Old Town area, vendors sell a variety of tofu, including tofu ice cream, grilled stinky tofu on a stick, and salty-sweet fermented tofu. Among the highlights of visiting Kyoto are elaborate multicourse tofu meals and tofu shops that date back to the 1800s. Tokyo offers elegant tofu fine dining restaurants, but in the outer stalls of the Tsukiji market, youll come across the twenty-something Table-Mono tofu vendors hawking super rich soy milk, tofu, and ice cream to passersby. Tofu is featured in many Asian cookbooks but it has also been spotlighted in comic books and childrens books. It has inspired artists and designers to create posters, sculptures, and even tofu MP3 speakers and lamps! Few other foods can rival tofus significance to so many people. East Asian Stronghold While people agree that tofu is an ancient food, no one is clear on when it was invented and by whom. Soybeans are native to China and were considered one of five sacred "grains." As a primary foodstuff, the soybeans main virtues were its ability to grow well in poor soil without depleting the land, and its consistently high yield. The little bean was a useful famine food and the Chinese took to transforming it. Initially it was made into a type of gruel, and later into palatable staples such as soybean sprouts, soy sauce, and tofu. Legend holds that King Liu An of Huainan invented tofu, and excavated tomb carvings point to tofu being made as early as the Han Dynasty (206 BCE-220 CE). Scholars also suggest that the Han Chinese may have learned about rendering curds from milk through contact with nomads from the northern steppes. However, tofu did not catch on as a popular, commercially made food until the tenth century, when the Mandarin term dou fu (tofu) was mentioned numerous times in literature. It was from the Song Dynasty (960-1279 CE) onward that tofu spread to other parts of the region. Wherever the Chinese exerted their influence, whether through religion, politics, or trade, tofu went with them. Thats why so many Asian tofu dishes are Chinese in origin. How tofu knowledge flowed from China to other cultures, however, is murky. For example, monks and scholars traveling between China and Japan may have transmitted tofu culture to Japan between the eighth and twelfth centuries. It was first mentioned in Japan in 1183 as a Shinto shrine offering, but the characters as we know them today were not written in Japan until 1489. What is generally agreed upon is that tofu was not part of everyday Japanese eating until the middle of the Edo Period (1603-1868). Some support the theory that the Japanese learned about tofu from the Koreans, as a result of the Japanese invasions of Korea between 1592 and 1598. In any event, Japan took to tofu in a big way, evidenced by the 1782 bestseller Tofu Hyaku Chin by Ka Hitsujun. Among the books one hundred tofu recipes are enduring classics, such as hiya yakk o (chilled tofu; page 51) and yu dofu (simmered tofu; page 87). Korea and China share a border, and tofu was likely introduced to Korea in the thirteenth and fourteenth centuries. Historic records show that it even played a role in diplomacy. In 1434, as part of their tribute relationship, the Chinese emperor requested Korean cooks skilled at making dubu (tofu) preparations. By the fifteenth century, tofu had indeed become widespread in Korea, though it was mostly made by Buddhist monks as temple food. It was part of an annual ceremony to memorialize the deceased, a practice that continues today. Wavering Southeast Asia Vietnam was also a major player in Chinas tribute system and a Chinese colony for a millennium, from 111 BCE to 939 CE. Additionally, Vietnamese Buddhism is closely aligned with Chinese Buddhism. Given all of those factors, Vietnam stands out among the Southeast Asian countries as having a broad array of tofu ( dau phu or dau hu ) dishes, including Chinese favorites and many native preparations, such as Lemongrass Tofu with Chiles (page 108). The Vietnamese also developed an extensive vegetarian repertoire that included tofu-based mock meats and fake fish sauce. While tofu is present in other parts of Southeast and South Asia, it is not a huge deal. According to Thai food authority David Thompson, tofu was a latecomer to the Thai table: "Bean curd is a Chinese import and stayed in that community up until the 1930s when the Chinese and their food became more accepted in Thailand. And so such a relatively short time has meant very little use in pure Thai food." While tofu may be added to curries as a meat substitute, included in simple stir-fries and added to noodle dishes, the Thai repertoire includes few tofu-centric preparations. In general, tofu is treated in a Chinese manner, such as being deep-fried and eaten with sauce, or it plays supporting role, as exemplified in pad Thai (page 184). The fermented tofu preparation ( lon tao hu yi , page 148) is an unusual dish that presents tofu in a Thai manner. People living in Cambodia and Laos enjoy tofu dishes that are often borrowed from Chinese traditions. However, they also invent some of their own, such as the Hmong poached chicken and tofu meatballs on page 129. In multicultural and multireligious Singapore and Malaysia, treats such as grilled stuffed tofu pockets (page 67) satisfy the dietary needs of Muslims, Buddhists, Christians, and others. While tempeh (fermented soybeans) is king in mostly Muslim Indonesia, tofu is a strong runner-up in terms of popular soy-based foods. Indonesia was part of the spice trade route, which explains original creations such as twice-cooked tahu bacem (page 112) from Java. The Chinese brought tofu to the Philippines but locals didnt adapt it to their cuisine in a significant way. Filipino cookbooks rarely include tofu recipes. As contribution to my research, freelance writer and food blogger Tracey Paska informally polled relatives and tofu vendors at the popular Cubao wet market in Metro Manila. She asked them to name Filipino tofu preparations. Aside from tokwat baboy , a dish of fried tofu, boiled pork, and vinegary soy sauce, people could not name any other traditional dishes that featured tofu. However, Chinese Sweet Tofu Pudding with Ginger Syrup (page 195) is a very popular snack. Myanmar (formerly Burma) is something of a rogue tofu country. Burmese cooks employ a different kind of tofu. Irene Khin Wong, the owner of Saffron 59 Catering in New York City, explained that soybean-based tofu is a Chinese import that endures in her native country. However, the prevailing and more popular Burmese tofu (also called Shan tofu) is made from ground legumes that are cooked in a polenta-like manner and then cooled and cut. Tofu can be made from many kinds of legumes, including lentils and peanuts, but this book focuses on the soybean version. South Asian Newcomer Although soybeans had long been a minor crop in India, tofu didnt arrive until 1976 when a tofu shop was established near Auroville, an experimental utopia in southwest India. According to the SoyInfo Center, Westerners made that tofu. Renowned author and teacher Julie Sahni explained that India was a late tofu adopter because initially soy milk and soybean curd were presented as substitutes for cows milk and paneer. While Indians who had contact with the Chinese were open to those soybean products, many others took offense at the notion that a bean could replace the precious foods produced from cows, revered and sacred animals in their culture. "It was too close for comfort, too competitive, and very difficult to accept," she said. Much had changed by 1985, Sahni noted in Classic Indian Vegetarian and Grain Cooking , as tofu was gaining popularity in India as a protein-rich, healthy substitute for traditional paneer cheese. Many Indian cooks have picked up on tofu since then. The saag tofu and cashew and tofu fudge recipes (pages 121 and 201) demonstrate how some people integrate tofu into traditional preparations. Today, India is the worlds fifth largest producer of soybeans. Tofu in America I was born in Vietnam but grew up in America, and tofu was regularly on our familys table, a natural extension of my Asian heritage. This isnt the case for most Americans, despite the soybeans long history in the United States. British colonist Samuel Bowen planted the first soybeans in Savannah, Ge Details ISBN1607740257 Year 2012 ISBN-10 1607740257 ISBN-13 9781607740254 Format Hardcover Imprint Ten Speed Press Country of Publication United States DEWEY 641.65655 Short Title ASIAN TOFU Language English Photographer Maren Caruso Media Book Publisher Random House USA Inc Place of Publication Berkeley UK Release Date 2012-02-28 Pages 240 Publication Date 2012-02-28 AU Release Date 2012-02-28 NZ Release Date 2012-02-28 US Release Date 2012-02-28 Illustrations 50 FULL-COLOR PHOTOS Author Andrea Nguyen Subtitle Discover the Best, Make Your Own, and Cook It at Home [A Cookbook] Illustrator Doogie Horner Birth 1764 Death 1847 Affiliation Professor of Politics, Oxford University Position Author Qualifications PhD Audience General We've got this At The Nile, if you're looking for it, we've got it. 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