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
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