Cook the Book: 'Asian Tofu'
A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen's newly released Asian Tofu is a gorgeous guide to all things bean curd. Beginning with recipes for making your own tofu at home, Nguyen acts as a guide through the world of tofu enjoyment, a world that goes way beyond tofu's health food store staple reputation.
She's put together a colorful selection of tofu recipes designed highlight the wonderfully versatile world of bean curd. She takes us to Java by way of Spiced Tofu and Coconut in Banana Leaf, to Korea with Tofu with Kimchi and Pork Belly, to China for Fermented Tofu, Lemongrass, and Goat Skewers, ending up with a sweet selection of tofu based desserts including Tofu Blancmange with Cured Pineapple and Lime.
If boring and dull are your usual tofu descriptors, this week we're going to change your tone with recipes from Asian Tofu. We've got quite the lineup of pan Asian tofu excitement including Spicy-Sweet Fried Tofu Buns, a recipe adapted from New York's Baohaus, Saag Soy Paneer made with tofu in place of cheese, and a perfectly elegant Silken Tofu and Edamame Soup.
Win 'Asian Tofu'
Thanks to the generous folks over at Ten Speed Press, we are giving away five (5) copies of Asian Tofu this week.
All you have to do is tell us about your most enjoyable tofu moment in the comments section below.