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

By Andrea Nguyen

From glossy, silken tofu with gentle toppings to piping-hot fried satchels in a strong sauce, tofu presents a flexible canvas for the complex flavors and textures that Asian and vegetarian chefs have lengthy loved. the United States has embraced tofu as a fit, cheap element. And whereas it's been welcomed into subtle mainstream eating, tofu is usually hidden in Western guises and in constrained purposes. In her 3rd intrepid cookbook, celebrated meals author and instructor ANDREA NGUYEN goals to raise this established staple to a brand new position of prominence on each desk.

Asian Tofu’s approximately a hundred recipes discover authentic,ancient fare and glossy twists that catch the culinary spirit of East, Southeast, and South Asia. There are surprising favorites from Japan, Korea, Thailand, Singapore, and India, in addition to scrumptious dishes from Taipei, San Francisco, Santa Monica, and big apple. Andrea demystifies tofu and translates conventional Asian delicacies for chefs, sharing compelling own tales and dispatches from a number of the world’s top tofu artisans alongside the way.

if you are looking to take their abilities to the following point, the tofu educational basically outlines tofu-making procedure, encouraging readers to test with the remarkable flavors of do-it-yourself types. yet time-pressed chefs needn’t worry: whereas a number of recipes, equivalent to Silken Tofu and professional Soy Milk scorching Pot, are really most sensible with selfmade tofu, so much are significant with store-bought items. a few conventional dishes mix tofu with meat in great partnerships, reminiscent of highly spiced Tofu with red meat and Sichuan Peppercorn and Tofu with Kimchi and beef abdominal, yet this assortment is predominantly vegetarian and vegan, together with the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and colourful highly spiced Lemongrass Tofu Salad. And ideas corresponding to Okara Doughnuts demonstrate tofu’s extra playful side.

For well-being- and eco-conscious eaters and residential cooks who're encouraged to make the adventure from bean to curd, Asian Tofu is the fitting guide.

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Extra resources for Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home

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Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add chopped pecans. Yield: 1 quart (approximately 600 g) N SERVING SUGGESTIO Chocolate Cups This recipe offers a more creative way to ser ve you r favorite desser t. , chopped isweet dark chocolate 2 pounds (900 g) sem double boiler. -cm) Melt chocolate over a 12 x 12-inch (30 x 30 king glass in center of drin l) ess 5-m exc 23 ng or ffi 5stu , (17 r rim Place a 6- or 8-ounce walls of glass. Fold ove sses.

Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, drop in remaining 2 tablespoons (14 g) pistachio nuts. • Pistachio orchards bear nuts in alternate cycles, meaning the trees produce a heavy amount of nuts one year and a light amount the next. Yield: 1 quart (approximately 600 g) Green Fact True or false? It is impossible for vegans to obtain adequate amounts of calcium since they don’t drink milk. False. Tofu, leafy greens, watercress, dried fruit, seeds, and nuts are all great sources of calcium.

Il unt s, ute min 2 cook for 1 to and pineapple juice and oon (15 lesp tab 1 ins, rais ved ser reduced by half. Add pre minutes, eapple. Cook for 1 to 2 ml) reserved rum, and pin ately. edi imm ted through. indd 45 45 2/24/09 10:02:36 AM (RAY) Text Job:02-09854 Title:FW-The Vegan Scoop AC50072 #175 Dtp:221 Page:45 Black Raspberry Also known as the thimbleberry, the black raspberry gives this ice cream a decadent flavor and deep, purple color. Go ahead and treat yourself—it does have fruit, after all!

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