A Taste of Tofu: Mastering the Art of Tofu Cooking (Quick and Easy Series) (Hardcover)

~ Yukiko Moriyama (Author) "Soybeans are perhaps the world's oldest crop, and for centuries, they have meant meat, milk, cheese, bread and oil to the peoples in the Orient..." (more)
Key Phrases: Sour Sauce

Editorial Reviews

Review

TOFU is full of vegetable protein of good quality. Its popularity is still increasing year by year. A great variety of TOFU dishes including those of Japanese, Chinese, American and European style are introduced in this book. Color photographs illustrating a step-by-step process will enable everybody to cook them with ease and delight. -- Book Description

Product Description

This book is the 7th in a series of Quick & Easy Cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines. Although tofu's popularity is steadily increasing in the West, many people still associate it with bland and uninspired dishes. Quick & Easy Taste of Tofu provides recipes from a variety of Japanese, Chinese, American and European styles that will show the reader how to turn this healthy ingredient into delicious meals. Hundreds of color photographs illustrate the step-by-step instructions and will surely enable everybody to cook tofu with ease and delight. --This text refers to the Paperback edition.

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Product Details

• Hardcover: 104 pages
• Publisher: Booklines Hawaii Ltd (February 2000)
• Language: English
• ISBN-10: 4915249468
• ISBN-13: 978-4915249464
• Product Dimensions: 10.2 x 7.1 x 0.6 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #1,663,558 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

5.0 out of 5 stars Healthy, tasty, and wise--yep, you're eating tofu!, September 21, 2008

By	Judy K. Polhemus "Book Collector" (LA) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

This review is from: Quick & Easy A Taste of Tofu (Paperback)

The only way "A Taste of Tofu" could be better is to have Yukiko Moriyama right there in the kitchen with you. Up front, I'm saying this is one of the finest cookbooks I've ever seen or used. It has everything you need to know to cook Japanese and particularly with tofu. Why cook with tofu? Because it is soybean curd, high in protein and calcium with zero cholesterol. Major health benefits.

Ms Moriyama includes lists and pictures of Tofu and Soybean products, Dried foods, Seasonings, then in the back, tips for preparation, how to make sushi rice, dashi stock, cooking tips, utensils, and longer descriptions of ingredients.

Then, best of all, the recipes! She must be an organizational queen because she provides pictures of every single step. She groups ingredients so that they don't form a long list. There is a picture of the finished product so that you know ahead of time if you are interested in that particular recipe.

Let's take a look-see. Most of the recipes are very simple to follow. One of my favorites is Sauteed Shrimp with Hoisin Sauce (yes, hoisin is Chinese but don't all nationalities borrow from each other these days?). Make the sauce, stir-fry the tofu, stir-fry the shrimp and garlic, add green onions and hoisin sauce, stir-fry, add the tofu, mix well, then serve. That's how easy it is!

How about Stir-Fried Nuts and Eggplants with ginger, crushed red pepper, green onions? One thing about Asian foods--it's low on meat and high on textures and flavors. This is a fantastic dish!

Or try the simple Spicy Grilled Tofu. Remember that tofu soaks up the flavors it's in. The marinade sauce includes soy, garlic, chili pepper, sesame oil. Grill the tofu slice in hot oil. Heat the remainder of the marinade sauce and pour over the grilled tofu.

Tofu may be prepared in many ways, including appetizers (Tofu Cheese Balls), Soups (Tofu with Wakame Seaweed), Meats (Pork and Tofu with Hot Chili Sauce), Salads (Tofu and Cucumber Salad), Eggs and Cheese (Salmon Quiche), Desserts (Tofu Cheesecake), and Shakes (Peach and Soymilk Shake).

I personally love tofu, I love to cook with my wok, serve Asian food on Asian dishes with saki or a light white wine, and, of course, use chopsticks.

If you are a health-wise adventurer, why not try tofu? It is good fo yu.

14 of 14 people found the following review helpful:

5.0 out of 5 stars Changed my tofu life!, October 29, 2004

By	Zack Davisson "japanreviewed.com" (Seattle, WA, USA) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

This review is from: Quick & Easy A Taste of Tofu (Paperback)

Although I have always considered myself a tofu fan, my use of it had been limited to fairly typical stir fries or eating it uncooked on its own. I'd never really considered crumbling it up to use in crab cakes, or marinating it and cooking teriyaki style for tofu steaks.

"A Taste of Tofu: Mastering the Art of Tofu Cooking" has opened up a new world of uses for this delicious and nutritious soybean product. The book has recipes for Appetizers, Soups, Just Tofu, Seafood, Poultry, Meats, Vegetables, Salads, Eggs and Cheese, Rice and Noodles and even Desserts. (You know you want to make a tofu cheese cake!) The selection is varied enough that both vegetarians and meat eaters will find value. There is also a good mix of "ethnic" (mainly Japanese) and American-style recipes, some traditional and some original creations.

I was surprised at how authentic the ethnic recipes were, and not "Americanized" The Japanese recipes freely use notorious ingredients like natto and konnyaku and other interesting items. I do wish the author had used the Japanese names for the dishes, as some of the new names she gives them, such as calling Oden "Tofu Casserole" are a bit of a stretch.

There are easy-to-follow instructions on handling and cooking the tofu, which does take some practice. I have had a difficult time draining the tofu properly, but am getting the hang of it more and more with each attempt. There are also some basic instructions on Japanese cooking, such as how to make your own dashi stock and other tips. There is also a glossary of ingredients in the back for some of the more unfamiliar Asian foodstuffs.

So far, I have really enjoyed the "Crabmeat and Tofu Patties," "Spicy Grilled Tofu," "Natto-jiro," "Tofu with Oyster Sauce," "Homemade Tofu Burgers," (Yum!) "Sauteed Shrimp with Hoisen Sauce" and oh...everything I have tried. I haven't hit a bad recipe yet!

12 of 12 people found the following review helpful:

5.0 out of 5 stars A straightforward guide to preparing tofu, January 6, 2005

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Quick & Easy A Taste of Tofu (Paperback)

Quick & Easy: A Taste Of Tofu is a straightforward guide to preparing tofu according to classic Japanese and Chinese recipes, as well as some more contemporary preparations like "Braised Beef and Tofu." Quick & Easy: A Taste Of Tofu is most assuredly not a vegetarian cookbook, since it includes recipes with meat, poutry, and seafood, but vegetarians will delight in the wealth of useful ways to prepare a delicious staple such as Seasoned Frozen Tofu and Fermented Soybean Soup. Full- color photographs on every page combined with step-by-step illustrations explicitly reveal not only how to prepare tofu, but also exactly what the dishes will look like at each step of their cooking. Above all, Quick & Easy: A Taste Of Tofu emphasizes the efficient utilization of time, and is perfect for the tofu lover on the go.