The enhanced ebook edition of Asian Tofu offers an enriched cookbook experience with 17 videos, including stepbystep guidance for making tofu at home plus coaching on other key techniques. Bonus travelogues explore tofu hotspots around the globe and immerse readers in the sights, sounds, and sources of this remarkable food.
Confused about whether to buy medium or superfirm tofu? Mystified by how to handle gauzy tofu skins and dried tofu sticks? With the enhanced Asian Tofu ebook, there's no need to wonder. In eight instructional videos, Andrea Nguyen walks you through the wide variety of tofu available, explaining how to use each type for maximum results. For those who want to craft their own from scratch, her demonstrations of the tofumaking process illuminate potentially tricky steps and are chock full of tips for perfecting your product.
To get a deeper look into the world of tofu, join Andrea on the tofu trail. In nine videos you will be transported to Taipei's bustling markets, Japan's artisanal tofu shops, and much more. With an exciting multimedia experience that showcases the vast uses for tofu and its fascinating history, the enhanced Asian Tofu ebook brings an exciting culinary journey to your fingertips.
From sleek, silken tofu with delicate toppings to piping hot fried satchels in a robust sauce, tofu provides a versatile canvas for 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 timehonored 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 tofumaking technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But timepressed cooks needn't fear: while a few recipes, such as Silken Tofu and Seasoned Soymilk Hot Pot, are truly best with homemade tofu, most are terrific with storebought 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 ecoconscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.
