From glossy, silken tofu with delicate toppings to piping-scorching fried satchels in a strong sauce, tofu gives a flexible canvas for the intricate flavors and textures that Asian and vegetarian cooks have lengthy enjoyed. America has embraced tofu as a wholesome, affordable ingredient. And while it has been welcomed into sophisticated mainstream eating, tofu is commonly hidden in Western guises and in restricted applications. In her third intrepid cookbook, celebrated meals writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a brand new place of prominence on each table.
Asian Tofu’s nearly 100 recipes explore authentic,historic fare and trendy twists that seize the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets conventional Asian delicacies for cooks, sharing compelling private stories and dispatches from a few of the world’s finest tofu artisans along the way.
For individuals who want to take their abilities to the following degree, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. However time-pressed cooks needn’t worry: whereas a number of recipes, reminiscent of Silken Tofu and Seasoned Soy Milk Sizzling Pot, are actually best with homemade tofu, most are terrific with retailer-bought products. Some conventional dishes combine tofu with meat in sensible partnerships, akin to Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, together with the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And improvements akin to Okara Doughnuts reveal tofu’s extra playful side.
For well being- and eco-acutely aware eaters and home cooks who're inspired to make the journey from bean to curd, Asian Tofu is the proper guide.
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