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This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite Paperback – Illustrated, April 18, 2000
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From Publishers Weekly
Copyright 2000 Reed Business Information, Inc.
Top Customer Reviews
As for the comment that this book requires a lot of unusual ingredients, I think that depends on the cook. If your regular repertoire leans toward traditional american food, yes you will need many new ingredients. However, if you cook asian food with any regularity, you should already have soy sauce, sesame oil, rice vinegar, etc. on hand, and be fairly comfortable using fresh ingredients like ginger and scallions. If your tastes lean toward Southeast asian cuisine, you'll probably have things like coconut milk and curry pastes. If your tastes lean toward Indian cuisine, try the dishes that use cardamon, coriander, and turmeric. If your tastes lean toward Chinese, you won't need much beyond the basic list I mentioned above (except for fresh ingredients, of course).
Regarding the comment on the preponderance of dishes that fry the tofu, I only find this to be the case in the section on appetizers. It was not prevalent in the sections on soups, salads/sandwiches, curries/braises, pasta/noodles. The sections on stir-fries/sautes does call for browing the tofu in a bit of oil at the beginning in quite a few dishes, but this is very similar to browning the meat in a regular stir-fry.
Bottom line: the recipes in this book taste great. For that reason, it gets five stars in my kitchen.
Loved the curried dishes and the mushroom tortellini, especially. Always liked tofu but had few ideas on the variety of ways to give it flavors and textures. My approach was to burn it, i.e. grill it with a little barbeque sauce. Well, Deborah made the tofu go a little further down South. And I know, being from Little Rock.
When Deborah is on the road, I can effortless empty the refrigerator of stockpiles of tofu from our local market.
Also liked it that Deborah wrote a few non-vegetarian recipes such as "Tofu with Cumin Laced Spinach and Shrimp," and one of Deborah's favorites (she orders it whenever it appears on a menu) i.e. cod, as in "Stir-fried Spicy Tofu and Cod with Scallions and Peanuts."
As her husband I'm probably biased, but I really like these recipes. A lot.
Most Recent Customer Reviews
This is a really good tofu book. She'll help you get the texture right. The Glazed Tofu is outstanding. A little rice and broccoli, and you've got a great dinner. Read morePublished 1 month ago by Jennifer Guerrero
nothing special at all...kind of disappointed my small repertoire of recipes worked better ...glad I didn't pay full pricePublished 3 months ago by Debbie C.