The Book of Tofu (Paperback)

~ (Author), (Author, Illustrator) "FOR OVER TWO millenia in China and 1,000 years in Japan, soybeans have served as one of the most important sources of protein..." (more)
Key Phrases: sweetened shoyu broth, brining liquor, curding barrel, Sweet Simmered Miso, United States, Simmering Tofu (more...)

Editorial Reviews

Product Description

The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

About the Author

WILLIAM SHURTLEFF and AKIKO AOYAGI spent their formative years on opposite sides of the Pacific, in California and Tokyo respectively. Bill and Akiko began collaborating in 1972, doing research and writing books about soyfoods. They worked together for six years in East Asia, mainly in Japan, studying with top soyfoods researchers, manufacturers, nutritionists, historians, and cooks. William is currently the director of the Soyfoods Center, which he and Akiko founded in 1976, and lives in Lafayette, California. A freelance illustrator and graphic designer, Akiko lives and owns her own art business in Walnut Creek, California.

Product Details

• Paperback: 336 pages
• Publisher: Ten Speed Press (July 1, 2004)
• Language: English
• ISBN-10: 1580080138
• ISBN-13: 978-1580080132
• Product Dimensions: 10.8 x 8.5 x 0.9 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #226,327 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

34 of 35 people found the following review helpful:

5.0 out of 5 stars Soy: The perfect food :-), January 7, 2000

By	Kristina & Joshua (FL) - See all my reviews

Last year I purchased The Book of Tofu, by William Shurtleff and Akiko Aoyagi. Half recipe source-book, half cultural anthropological look at the history of tofu-making in Asia (Did you know that tofu has been eaten in China for thousands of years? Tell that to Newsweek, who listed tofu as a fad that would die out in the new millenium!), it soon convinced me of the importance of soy in the human diet. This book is fabulously researched, has excellent recipes and TONS of interesting information. We learned about more uncommon types of tofu, like Yuba (bean curd skin). (We soon hunted some down at our local asian market, YUM!) We haven't yet attempted to make our own soy milk or tofu, but this book covers these topics in easy to follow, detailed directions. Read this book! Eat Tofu! Be Happy (and healthy)!

22 of 22 people found the following review helpful:

4.0 out of 5 stars Everything you'd ever want to know about cooking tofu, March 10, 2001

By	Joanna Daneman (Middletown, DE USA) - See all my reviews (TOP 10 REVIEWER)    (COMMUNITY FORUM 04)

Want to know more than just how to stir-fry tofu? This book has just about everything you'd want to know about that bland little block, including the history and manufacture of tofu. It even tells you how to make it yourself. Well, I tried it and got perfectly fine tofu (and a heck of a lot of okara, the bean residue left from straining the soymilk.) I nearly destroyed the kitchen, but it was fun and I learned to appreciate going to the store and buying a refrigerated pack.

If you don't care to try tofu in its Japanese guise (they even eat it cold with a dash of soy sauce) then you can try scrambled tofu. This is a real God-send for people who mustn't eat eggs and who miss a good mushroom omelet.

And did you know there were so many kinds of tofu, from kinugoshi, which is custard-like and can be used to make a good pumpkin pie, to extra-firm, which can be barbecued with sauce (just the thing if you have a summer grill party and can't serve meat. Grill some eggplant, zucchini, corn and tofu instead.)

Not every recipe in this book is useful for everyone (yuba, or the dried skin of soymilk) sounds yummy but is not found outside of good Chinese groceries in urban centers. However, this book will give you new ideas to use tofu.

13 of 13 people found the following review helpful:

5.0 out of 5 stars Excellent book for thoes interested in Tofu, December 7, 1997

By	baileye (MN USA) - See all my reviews

This review is from: Book of Tofu (Mass Market Paperback)

This is an excellent book for anyone interested in making their own Tofu at home. Not only does Shurtleff describe in detail the history and making of tofu he also gives recipes for using the tofu you have made. The book also describes how to use other components of soybeans such as fresh soybean puree, okara, soymilk whey, etc... The illustrations included in the book are also entertaining and informative.

BTW, homemade tofu is by far superior to store-bought.