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Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home Hardcover – February 28, 2012

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Editorial Reviews


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

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, 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: 4.4 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Best Sellers Rank: #192,725 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

48 of 48 people found the following review helpful By Wonton Excess on March 9, 2012
Format: Kindle Edition Verified Purchase
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.
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38 of 40 people found the following review helpful By Graciela G. on May 30, 2012
Format: Hardcover Verified Purchase
I've had this book for about a week and I've already made block tofu as well as tofu pudding. Both were a success and incredibly easy to make the first time around. All the utensils/cookware/gadgets you need are probably already in your kitchen (large pot, strainer, slotted spoon, blender, etc). You don't even need a thermometer and obsess over hitting the right temperature. So there's no need to buy another thing for your kitchen just to make tofu. The only thing I didn't have was the tofu mold but I fashioned one from a half gallon carton with holes punched on the bottom. I used a jar filled with water as my "weight" for firm block tofu. So that took care of that problem (though now I might buy a proper mold since I'm never buying the supermarket stuff again!).

The instructions are very easy to follow and detailed. The author provides a list of ingredients you will need along with the various options you can use for coagulants. I used food-grade gypsum, which I bought on Amazon, but you can even use Epsom salts. You will need to get dry soybeans, which I haven't seen at my local market so I ordered 4 pounds of organic soybeans online at a reasonable price. I'm sure you can find some at an asian grocery store if you have one available to you.

Now, it's true that there are thousands of instructions on the web to make tofu. But I like that this book goes deeper into some history about tofu. Every chapter opens with the author recounting her travels to a certain place and how tofu is used by various peoples and what it means to them. So it's not just a how-to for tofu making, it also offers good stories and information. I found myself cuddling up to the book and reading it for the sake of just reading it.
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33 of 36 people found the following review helpful By James A. Perley on March 22, 2012
Format: Kindle Edition with Audio/Video Verified Purchase
I've started making tofu. My first attempts were flops. After experimenting, I progressed to the point where my fresh firm tofu is a thousands times better than the store bought tofu and much cheaper. I!ve been using white vinegar instead of the more expensive nigari. I've noticed no difference between tofu made with white vinegar and nigari. None of the sour vinegar taste that you might expect. I think the cookbook is one of my best.
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20 of 22 people found the following review helpful By Martin Otis on March 5, 2012
Format: Hardcover Verified Purchase
I received my copy of "Asian Tofu" about a week after taking a tofu making class at Hodo Soy in Oakland, CA. This book is indispensable to me now, and has clarified more of the tofu making process for me than the hands on workshop did! I'm pretty familiar with a lot of recipes and preparing tofu--but this book has given me a lot more things to try out. Highly recommended if you're a fan of the tofu block!
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14 of 15 people found the following review helpful By Leslie M. on September 14, 2012
Format: Hardcover Verified Purchase
With no fresh tofu in my area, and the closest source about 60 miles away, I was looking for a way make it for my family without having to spend a fortune on equipment. This book came to my rescue. Her recipe is simple and requires only equipment that you probably have on hand (soy milk maker not needed!)The process has detailed instructions and pictures to tell you exactly what to look for and how to troubleshoot if you have problems. I made tofu for the first time this morning, and it came out perfect! I followed her suggestions and used the lees (a byproduct of the tofu-making process) for her Ginger Chocolate Chip Cookie recipe. My family loves them. I've already got more beans soaking for a second batch. While making tofu takes time, the results are well worth it. This could be come a habit for us.
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19 of 22 people found the following review helpful By The Big MT on May 20, 2012
Format: Hardcover Verified Purchase
I bought this out of curiosity. Tofu is a relevant part of my veganism, and I was curious about this book which is dedicated singularly to tofu and its uses. I was not disappointed. The author really does a great job of discussing and describing the various types of tofu, their uses, and provides a wealth of recipes dedicated to such. She teaches how to make the various textured tofu's (silk, medium, hard, etc), and how to utilize the remnants such as the film or skin that develops, for example. Ultimately, what this book really does is thoroughly examine tofu from start to finish. I have found this book to be highly educational and supremely useful as well. Add to that some excellent illustrations and an accessible writing style and you have a recipe for success (pun intended). Certainly, for Vegans and people who enjoy Asian cuisine, this is a must own, but in general, if you have any interest in Tofu, you should consider buying this book. Excellent work!

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