{"product_id":"asian-tofu-isbn-9781607740254","title":"Asian Tofu","description":"\u003cb\u003eIACP AWARD FINALIST • More than 90 recipes exploring authentic, ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia, from the James Beard Award–winning author of \u003ci\u003eVietnamese Food Any Day \u003c\/i\u003eand \u003ci\u003eEver-Green Vietnamese\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher Andrea Nguyen aims to elevate this time-honored staple to a new place of prominence on every table. \u003cbr\u003e\u003cbr\u003eThere 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 traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way.\u003cbr\u003e\u003cbr\u003e For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as \u003cb\u003eSilken Tofu and Seasoned Soy Milk Hot Pot\u003c\/b\u003e, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as\u003cb\u003e Spicy Tofu with Beef and Sichuan Peppercorn\u003c\/b\u003e and \u003cb\u003eTofu with Kimchi and Pork Belly\u003c\/b\u003e, but this collection is predominantly vegetarian and vegan, including the pristinely flavored \u003cb\u003eSpiced Tofu and Coconut in Banana Leaf\u003c\/b\u003e and vibrant S\u003cb\u003epicy Lemongrass Tofu Salad.\u003c\/b\u003e And innovations such as \u003cb\u003eOkara Doughnuts\u003c\/b\u003e reveal tofu’s more playful side.\u003cbr\u003e\u003cbr\u003e For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, \u003ci\u003eAsian Tofu\u003c\/i\u003e is the perfect guide.Introduction    1\u003cbr\u003eTofu Buying Guide    7\u003cbr\u003eTofu Cooking Tips    14\u003cbr\u003e \u003cbr\u003e\u003cb\u003e\u003ci\u003eHomemade Tofu Tutorial \u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eMaster Soy Milk Recipe    23\u003cbr\u003eSilken Tofu    28\u003cbr\u003eTofu Pudding    30   \u003cbr\u003eBlock Tofu    32\u003cbr\u003eSeasoned Pressed Tofu    38\u003cbr\u003eTea-Smoked Pressed Tofu    40\u003cbr\u003eWhite Fermented Tofu    41\u003cbr\u003eFresh Tofu Skin    44\u003cbr\u003eSoy-Simmered Fried Tofu    46\u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003cb\u003eFresh and Satisfying \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eSnacks and Starters \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eNAKED AND SIMPLE \u003cbr\u003eJapanese Chilled Tofu    51\u003cbr\u003eChilled Tofu with Crunchy Baby Sardines    53\u003cbr\u003eChilled Tofu with Spicy Sauce    54\u003cbr\u003eTofu Skin Sashimi    55\u003cbr\u003eTofu with Century Eggs    56\u003cbr\u003eSavory Tofu Pudding    59\u003cbr\u003e \u003cbr\u003eGRILLED AND FRIED\u003cbr\u003eMiso-Glazed Broiled Tofu    61\u003cbr\u003eFermented Tofu, Lemongrass, and Goat Skewers    63\u003cbr\u003eGrilled Crisp Tofu Pockets    67\u003cbr\u003eFried Tofu with Chile Peanut Sauce    69\u003cbr\u003eDeep-Fried Tofu    70\u003cbr\u003e \u003cbr\u003eCREATIVE AND MODERN \u003cbr\u003eSpiced Tofu and Vegetable Fritters    71 \u003cbr\u003eTofu French Fries    74\u003cbr\u003eFresh Tofu with Sauces and Toppings    75\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSoothing and Soft \u003cbr\u003e\u003ci\u003eSoups and Hot Pots \u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eCASUAL AND SPECIAL SOUPS\u003cbr\u003eTofu, Tomato, and Dill Soup    79\u003cbr\u003eMiso Soup    80\u003cbr\u003eTofu, Seaweed, and Pork Soup    81\u003cbr\u003eHot-and-Sour Soup    82\u003cbr\u003eSilken Tofu and Edamame Soup    84\u003cbr\u003eTofu Bamboo and Chicken Soup    86\u003cbr\u003e \u003cbr\u003eWARMING HOT POTS\u003cbr\u003eWarm Simmered Tofu    87\u003cbr\u003eSilken Tofu and Seasoned Soy Milk Hot Pot    89\u003cbr\u003eSoy Milk Lees and Kimchi Hot Pot    91\u003cbr\u003eSoft Tofu and Seafood Hot Pot    93\u003cbr\u003eStuffed Tofu in Broth    94\u003cbr\u003e \u003cbr\u003e\u003cb\u003eHomey and Wholesome \u003cbr\u003e\u003ci\u003eMain Dishes \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSTIR-FRIED, PANFRIED, AND BRAISED\u003cbr\u003eStir-Fried Tofu, Shrimp, and Peas    100\u003cbr\u003eSpicy Tofu with Beef and Sichuan Peppercorn    101\u003cbr\u003ePanfried Tofu with Mushroom and Spicy Sesame Sauce    103\u003cbr\u003eTea-Smoked Tofu with Pepper and Pork    104\u003cbr\u003eBitter Melon with Tofu and Pork    106\u003cbr\u003eTofu with Tomato and Green Onion    107\u003cbr\u003eLemongrass Tofu with Chiles    108\u003cbr\u003eHakka-Style Stuffed Tofu    109\u003cbr\u003e \u003cbr\u003eDEEP-FRIED AND ROASTED\u003cbr\u003eTwice-Cooked Coriander Tofu    112\u003cbr\u003eSoy Milk Lees and Vegetable Croquettes    114\u003cbr\u003eBatter-Fried Tofu with Chile Soy Sauce    116\u003cbr\u003eRoast Chicken with Red Fermented Tofu    117\u003cbr\u003eCrisp Roasted Pork Belly    119\u003cbr\u003e\u003cbr\u003ePOACHED, SIMMERED AND STEAMED\u003cbr\u003eSimmered Greens with Fried Tofu    121\u003cbr\u003eTofu and Vegetables in Coconut Milk     124\u003cbr\u003eSpiced Tofu and Coconut in Banana Leaf    127\u003cbr\u003eTofu Chicken Meatballs in Lemongrass Broth    129\u003cbr\u003e \u003cbr\u003e\u003cb\u003eVersatile and Delicious \u003cbr\u003e\u003ci\u003eSalads and Sides \u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eTOSSED\u003cbr\u003eTofu Noodle and Vegetable Salad    133\u003cbr\u003eWhite Tofu, Sesame, and Vegetable Salad    135\u003cbr\u003eGreens and Fried Tofu in Mustard Sauce    136\u003cbr\u003eSpicy Lemongrass Tofu Salad    137\u003cbr\u003ePressed Tofu and Peanuts in Spicy Bean Sauce    138\u003cbr\u003e \u003cbr\u003eSAUTEED, STIR-FRIED, AND SIMMERED \u003cbr\u003eSpicy Yuba Ribbons    139\u003cbr\u003eSavory Soy Milk Lees with Vegetables    142\u003cbr\u003eBean Sprouts with Panfried Tofu and Chinese Chives    143\u003cbr\u003eTofu with Kimchi and Pork Belly    145\u003cbr\u003eWater Spinach with Fermented Tofu    147\u003cbr\u003eFermented Tofu Simmered in Coconut Milk    148\u003cbr\u003e \u003cbr\u003e\u003cb\u003eReligion and Artistry \u003cbr\u003e\u003ci\u003eMock Meats \u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eTofu and Vegetable Fritters    154\u003cbr\u003eSweet and Savory Tofu Eel    157\u003cbr\u003eBear Paw Tofu    159\u003cbr\u003eCellophane Noodle and Tofu Rolls    161\u003cbr\u003eSavory Okara Crumbles    163\u003cbr\u003e \u003cbr\u003e\u003cb\u003eBuilding on Traditions \u003cbr\u003e\u003ci\u003eBuns, Dumplings, Crepes, Noodles, and Rice \u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eSpicy-Sweet Fried Tofu Buns    167\u003cbr\u003eTofu Steak Burgers    170\u003cbr\u003eVegetarian Wontons in Chile Oil    172\u003cbr\u003eTofu, Pork, and Kimchi Dumplings    174\u003cbr\u003eChinese Chive and Pressed Tofu Turnovers    177\u003cbr\u003eSpiced Chickpea Crepes with Soybean Paneer    179\u003cbr\u003eFried Shrimp Tofu Skin Rolls    182\u003cbr\u003eStir-Fried Thai Noodles    184\u003cbr\u003eFoxy Tofu Noodle Soup    187\u003cbr\u003eSushi Rice in Tofu Pouches    188\u003cbr\u003eFried Rice with Fermented Red Tofu    191\u003cbr\u003e \u003cbr\u003e\u003cb\u003eAmazing Transformations \u003cbr\u003e\u003ci\u003eSweets and Dessert \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSOLIDIFIED, SQUEEZED, AND GRATED\u003cbr\u003eSweet Tofu Pudding with Ginger Syrup    195\u003cbr\u003eTofu Blancmange with Cured Pineapple and Lime    196\u003cbr\u003eEssence of Tofu Ice Cream    198\u003cbr\u003eTofu Tiramisu    199\u003cbr\u003eCashew and Cardamom Fudge    201\u003cbr\u003e \u003cbr\u003eBYPRODUCT BONUSES\u003cbr\u003eGingery Chocolate Chip Cookies    202\u003cbr\u003eOkara Doughnuts    203\u003cbr\u003e \u003cbr\u003e\u003cb\u003e\u003ci\u003eBasics \u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eChinese Sweet Fragrant Soy Sauce    207\u003cbr\u003eJapanese Seasoned Soy Concentrate    208\u003cbr\u003eKorean Seasoned Soy Sauce    209\u003cbr\u003eThai Sweet Chile Sauce    210\u003cbr\u003eChile and Sichuan Peppercorn Mix    211\u003cbr\u003eFermented Tofu, Lemongrass, and Chile Sauce    212\u003cbr\u003eChile Oil    213\u003cbr\u003eChicken Stock    214\u003cbr\u003eDashi Stock    215\u003cbr\u003eSavory Kelp Relish    216\u003cbr\u003eTamarind Liquid    217\u003cbr\u003eGreen Chutney    218\u003cbr\u003e \u003cbr\u003e \u003cbr\u003eIngredients    219\u003cbr\u003eSelected Bibliography    224\u003cbr\u003eAcknowledgments    225\u003cbr\u003eIndex    226\u003cbr\u003eMeasurement Conversion Charts    231\u003cb\u003eIACP Cookbook Award finalist\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written.\"\u003cbr\u003e — Boston Globe \u003cbr\u003e  \u003cbr\u003e \"This book should be a priority for anyone with the slightest interest in Asian cuisines.\"\u003cbr\u003e — Anne Mendelson, Taste \u0026amp; Travel\u003cbr\u003e\u003cbr\u003e“Flavorful meditations on soy.”\u003cbr\u003e—Christine Mulhke, New York Times, Summer Cookbook roundup, 5\/31\/12\u003cbr\u003e\u003cbr\u003e\"If you're the kind of person who has only one, or two, or three ways to prepare tofu — or is just plain mystified by the whole world of bean curd — \u003ci\u003eAsian Tofu\u003c\/i\u003e is a godsend.\"\u003cbr\u003e  —T. Susan Chang, National Public Radio, 2012's Best Summer Cookbooks, 5\/23\/12\u003cbr\u003e\u003cbr\u003e\"Beautiful, knowledgeable and thorough, this is the best book on tofu to make its way to my bookshelves. Highly recommended.\"\u003cbr\u003e —Carolyn J. Phillips, Zester Daily, 5\/22\/12\u003cbr\u003e  \u003cbr\u003e \"Andrea Nguyen’s new cookbook, \u003ci\u003eAsian Tofu\u003c\/i\u003e (Ten Speed Press, $30), might sound like a succinct, single-subject treatise. However, the book—her third—is actually a robust tome, almost like a biography of the soybean, from how it’s used in multiple Asian cuisines to how it’s relevant in contemporary American food culture.\"\u003cbr\u003e —Priscilla Mayfield, Orange Coast Magazine, 5\/10\/12\u003cbr\u003e\u003cbr\u003e\"This fresh, imaginative take on tofu includes an easy, practical lesson on making your own (we tried it, and it works like a charm), as well as a wide assortment of recipes for both traditional and imaginative foods. . . .  Nguyen makes it appealingly clear that tofu is to be prized for itself and not for its utility as a meat substitute.\"\u003cbr\u003e—Kitchen Arts and Letters bookstore, Spring 2012 newsletter\u003cbr\u003e \u003cbr\u003e\"A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen's newly released  \u003ci\u003eAsian Tofu\u003c\/i\u003e is a gorgeous guide to all things bean curd.\"\u003cbr\u003e—Caroline Russock, Serious Eats, \"Cook the Book\" feature, April 2012\u003cbr\u003e \u003cbr\u003e\"\u003ci\u003eAsian Tofu\u003c\/i\u003e gives soybeans some much needed love. Punctuated with gorgeous images, the cookbook breaks down everything you need to know about tofu, from making it yourself to the various styles and uses in different cuisines. Goodbye, drab associations. Hello, full-flavored revelation.\"\u003cbr\u003e—Tasting Table National, \"Soy Genius\", 3\/28\/12\u003cbr\u003e \u003cbr\u003e\"Nguyen presents tofu recipes through a dazzling array of Chinese, Japanese, Vietnamese and other cuisines that are approachable and easy for the home cook.\"\u003cbr\u003e—Garrett McCord, Huffington Post, \"The Soy Sensation,\" 3\/28\/12 \u003cbr\u003e\u003cbr\u003e“A fantastic fresh take on an ingredient that is, frankly, overlooked far too frequently.”\u003cbr\u003e—Eater National, 3\/2\/12\u003cbr\u003e\u003cbr\u003e“A keeper. . . If you're still reading this with the same \"I must make that!\" enthusiasm we felt as we flipped through \u003ci\u003eAsian Tofu\u003c\/i\u003e, then yes, this is a must-have book.”\u003cbr\u003e—LA Weekly's Squid Ink blog, Cookbook of the Week, 3\/1\/12\u003cbr\u003e\u003cbr\u003e“Serious tofu lovers (and that includes me) will be amazed by the recipes and lore in Andrea Nguyen’s masterful new book. Those more skeptical will become immediate converts to one of the world’s most elemental, versatile, and delicious foods.”  \u003cbr\u003e—James Oseland, editor-in-chief of \u003ci\u003eSaveur\u003c\/i\u003e and author of \u003ci\u003eCradle of Flavor\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“Andrea Nguyen’s exquisite book restores tofu to its proper place—one based on deep craft, elegance, and imagination. Here is tofu in its Asian context where it is deeply appreciated for its goodness, not the promises for health we Westerners have endowed it with. An altogether gorgeous work, \u003ci\u003eAsian Tofu\u003c\/i\u003e not only answers whatever questions you might have about tofu, but is graced with the author’s adventures on the tofu trail.”  \u003cbr\u003e—Deborah Madison, author of \u003ci\u003eThis Can’t Be Tofu!\u003c\/i\u003e  and \u003ci\u003eVegetarian Cooking for Everyone\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e “Andrea Nguyen has done it again, taking another subject that crosses many cultural lines—and can be a touch intimidating—and demystifying it, making one immediately want to try these techniques and recipes. The Homemade Tofu Tutorial at the beginning is inspiring and worth the price of admission alone.”  \u003cbr\u003e—David Kinch, chef-owner of Manresa restaurant\u003cbr\u003e \u003cbr\u003e“This book is worth buying just for the glorious Tofu Chicken Meatballs in Lemongrass Broth. But it is full of other tofu wonders from up and down the East Asian coast such as Soft Tofu and Seafood Hotpot and Savory Tofu Pudding. It will find much use on my shelf.” \u003cbr\u003e—Madhur Jaffrey, actress, cookbook author, and TV journalistAndrea Nguyen is one of the country’s leading voices on Asian cuisine and the author of the acclaimed \u003ci\u003eAsian Dumplings\u003c\/i\u003e and the James Beard– and IACP-nominated \u003ci\u003eInto the Vietnamese Kitchen\u003c\/i\u003e. She has written for \u003ci\u003eSaveur\u003c\/i\u003e magazine, where she is also a contributing editor, the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, and many more publications. She is also the creator of the Asian Market Shopper app. Her engaging and knowledgeable writing on cuisine and culture has attracted a loyal and well-deserved readership that actively follows her blog, www.vietworldkitchen.com. Andrea lives in Santa Cruz, California.\u003cb\u003eIntroduction\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Despite all the terrible terms that have been attached to tofu, it is still considered a good four-letter word by countless people. As an Asian staple, it is beloved by rich and poor alike. Whether fresh and tender or aged and fermented, tofu denotes basic sustenance, culinary craftsmanship, time-honored traditions, good health, and more. Tofu pervades many aspects of Asian life and culture, as I discovered during my travels and research for this book.\u003cbr\u003e\u003cbr\u003e For example, visit a country in East or Southeast Asia and you’ll see tofu practically everywhere, on restaurant menus, as street food, and at cafeterias. You can buy it from open-air (“wet”) food markets and neighborhood tofu shops as well as fancy food halls and superstores such as Walmart and Carrefour. Small packages of tofu snacks are often displayed as impulse buys at Chinese hypermarkets.\u003cbr\u003e\u003cbr\u003e There are even ample opportunities for tofu tourism. A popular excursion from Taipei is to “The Capital of Tofu” in Shenkeng, renowned for its tender tofu and old-fashioned methods, such as cooking the soy milk over wood charcoal for a light smokiness. Under the archways that line the charming Old Town area, vendors sell a variety of tofu, including tofu ice cream, grilled stinky tofu on a stick, and salty-sweet fermented tofu. \u003cbr\u003e\u003cbr\u003e Among the highlights of visiting Kyoto are elaborate multicourse tofu meals and tofu shops that date back to the 1800s. Tokyo offers elegant tofu fine dining restaurants, but in the outer stalls of the Tsukiji market, you’ll come across the twenty-something Table-Mono tofu vendors hawking super rich soy milk, tofu, and ice cream to passersby.  \u003cbr\u003e\u003cbr\u003e Tofu is featured in many Asian cookbooks but it has also been spotlighted in comic books and children’s books. It has inspired artists and designers to create posters, sculptures, and even tofu MP3 speakers and lamps! Few other foods can rival tofu’s significance to so many people.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e East Asian Stronghold\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e While people agree that tofu is an ancient food, no one is clear on when it was invented and by whom. Soybeans are native to China and were considered one of five sacred “grains.” As a primary foodstuff, the soybean’s main virtues were its ability to grow well in poor soil without depleting the land, and its consistently high yield. The little bean was a useful famine food and the Chinese took to transforming it. Initially it was made into a type of gruel, and later into palatable staples such as soybean sprouts, soy sauce, and tofu. \u003cbr\u003e\u003cbr\u003e Legend holds that King Liu An of Huainan invented tofu, and excavated tomb carvings point to tofu being made as early as the Han Dynasty (206 BCE–220 CE). Scholars also suggest that the Han Chinese may have learned about rendering curds from milk through contact with nomads from the northern steppes. However, tofu did not catch on as a popular, commercially made food until the tenth century, when the Mandarin term \u003ci\u003edou fu\u003c\/i\u003e (tofu) was mentioned numerous times in literature.\u003cbr\u003e\u003cbr\u003e It was from the Song Dynasty (960–1279 CE) onward that tofu spread to other parts of the region. Wherever the Chinese exerted their influence, whether through religion, politics, or trade, tofu went with them. That’s why so many Asian tofu dishes are Chinese in origin.\u003cbr\u003e\u003cbr\u003e How tofu knowledge flowed from China to other cultures, however, is murky. For example, monks and scholars traveling between China and Japan may have transmitted tofu culture to Japan between the eighth and twelfth centuries. It was first mentioned in Japan in 1183 as a Shinto shrine offering, but the characters as we know them today were not written in Japan until 1489. What is generally agreed upon is that tofu was not part of everyday Japanese eating until the middle of the Edo Period (1603–1868). Some support the theory that the Japanese learned about tofu from the Koreans, as a result of the Japanese invasions of Korea between 1592 and 1598. In any event, Japan took to tofu in a big way, evidenced by the 1782 bestseller \u003ci\u003eTofu Hyaku Chin\u003c\/i\u003e by Ka Hitsujun. Among the book’s one hundred tofu recipes are enduring classics, such as \u003ci\u003ehiya yakk\u003c\/i\u003eo (chilled tofu; page 51) and \u003ci\u003eyu dofu\u003c\/i\u003e (simmered tofu; page 87).\u003cbr\u003e\u003cbr\u003e Korea and China share a border, and tofu was likely introduced to Korea in the thirteenth and fourteenth centuries. Historic records show that it even played a role in diplomacy. In 1434, as part of their tribute relationship, the Chinese emperor requested Korean cooks skilled at making dubu (tofu) preparations. By the fifteenth century, tofu had indeed become widespread in Korea, though it was mostly made by Buddhist monks as temple food. It was part of an annual ceremony to memorialize the deceased, a practice that continues today.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Wavering Southeast Asia \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Vietnam was also a major player in China’s tribute system and a Chinese colony for a millennium, from 111 BCE to 939 CE. Additionally, Vietnamese Buddhism is closely aligned with Chinese Buddhism. Given all of those factors, Vietnam stands out among the Southeast Asian countries as having a broad array of tofu (\u003ci\u003edau phu\u003c\/i\u003e or \u003ci\u003edau hu\u003c\/i\u003e) dishes, including Chinese favorites and many native preparations, such as Lemongrass Tofu with Chiles (page 108). The Vietnamese also developed an extensive vegetarian repertoire that included tofu-based mock meats and fake fish sauce.\u003cbr\u003e\u003cbr\u003e While tofu is present in other parts of Southeast and South Asia, it is not a huge deal. According to Thai food authority David Thompson, tofu was a latecomer to the Thai table: “Bean curd is a Chinese import and stayed in that community up until the 1930s when the Chinese and their food became more accepted in Thailand. And so such a relatively short time has meant very little use in pure Thai food.” \u003cbr\u003e\u003cbr\u003e While tofu may be added to curries as a meat substitute, included in simple stir-fries and added to noodle dishes, the Thai repertoire includes few tofu-centric preparations. In general, tofu is treated in a Chinese manner, such as being deep-fried and eaten with sauce, or it plays supporting role, as exemplified in pad Thai (page 184). The fermented tofu preparation (\u003ci\u003elon tao hu yi\u003c\/i\u003e, page 148) is an unusual dish that presents tofu in a Thai manner.\u003cbr\u003e\u003cbr\u003e People living in Cambodia and Laos enjoy tofu dishes that are often borrowed from Chinese traditions. However, they also invent some of their own, such as the Hmong poached chicken and tofu meatballs on page 129.\u003cbr\u003e\u003cbr\u003e In multicultural and multireligious Singapore and Malaysia, treats such as grilled stuffed tofu pockets (page 67) satisfy the dietary needs of Muslims, Buddhists, Christians, and others. While tempeh (fermented soybeans) is king in mostly Muslim Indonesia, tofu is a strong runner-up in terms of popular soy-based foods. Indonesia was part of the spice trade route, which explains original creations such as twice-cooked \u003ci\u003etahu bacem\u003c\/i\u003e (page 112) from Java. \u003cbr\u003e\u003cbr\u003e The Chinese brought tofu to the Philippines but locals didn’t adapt it to their cuisine in a significant way. Filipino cookbooks rarely include tofu recipes. As contribution to my research, freelance writer and food blogger Tracey Paska informally polled relatives and tofu vendors at the popular Cubao wet market in Metro Manila. She asked them to name Filipino tofu preparations. Aside from \u003ci\u003etokwa’t baboy\u003c\/i\u003e, a dish of fried tofu, boiled pork, and vinegary soy sauce, people could not name any other traditional dishes that featured tofu. However, Chinese Sweet Tofu Pudding with Ginger Syrup (page 195) is a very popular snack. \u003cbr\u003e\u003cbr\u003e Myanmar (formerly Burma) is something of a rogue tofu country. Burmese cooks employ a different kind of tofu. Irene Khin Wong, the owner of Saffron 59 Catering in New York City, explained that soybean-based tofu is a Chinese import that endures in her native country. However, the prevailing and more popular Burmese tofu (also called Shan tofu) is made from ground legumes that are cooked in a polenta-like manner and then cooled and cut. Tofu can be made from many kinds of legumes, including lentils and peanuts, but this book focuses on the soybean version. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e South Asian Newcomer\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Although soybeans had long been a minor crop in India, tofu didn’t arrive until 1976 when a tofu shop was established near Auroville, an experimental utopia in southwest India. According to the SoyInfo Center, Westerners made that tofu. \u003cbr\u003e\u003cbr\u003e Renowned author and teacher Julie Sahni explained that India was a late tofu adopter because initially soy milk and soybean curd were presented as substitutes for cow’s milk and paneer. While Indians who had contact with the Chinese were open to those soybean products, many others took offense at the notion that a bean could replace the precious foods produced from cows, revered and sacred animals in their culture. “It was too close for comfort, too competitive, and very difficult to accept,” she said. \u003cbr\u003e\u003cbr\u003e Much had changed by 1985, Sahni noted in \u003ci\u003eClassic Indian Vegetarian and Grain Cooking\u003c\/i\u003e, as tofu was gaining popularity in India as a protein-rich, healthy substitute for traditional paneer cheese. Many Indian cooks have picked up on tofu since then. The saag tofu and cashew and tofu fudge recipes (pages 121 and 201) demonstrate how some people integrate tofu into traditional preparations. Today, India is the world’s fifth largest producer of soybeans. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Tofu in America\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e I was born in Vietnam but grew up in America, and tofu was regularly on our family’s table, a natural extension of my Asian heritage. This isn’t the case for most Americans, despite the soybean’s long history in the United States.  \u003cbr\u003e\u003cbr\u003e British colonist Samuel Bowen planted the first soybeans in Savannah, Georgia, in 1765 and made his own soy sauce. A few years later, Benjamin Franklin sent seeds from London to a botanist in Philadelphia, citing Italian friar Domingo Navarette’s 1665 account of Chinese tofu. By the 1850s, Midwestern farmers were cultivating soybeans from Japanese seeds, thanks to precocious travelers and Commodore Matthew Perry’s historic expedition and trade mission to Japan. \u003cbr\u003e\u003cbr\u003e Though some Americans experimented with eating soybeans during the 1800s, people mostly knew only of soy sauce. The US soybean crop was mainly used to feed animals and enrich soil with nitrogen. However, Americans turned to soy as a source of nourishment during wartime and periods of deprivation. For example, Civil War soldiers in the southern states drank a coffee substitute made from ground roasted soybeans. \u003cbr\u003e\u003cbr\u003e In the early part of the twentieth century, the USDA sent expeditions to Asia to investigate traditional soy foods and growing methods. Agricultural explorers Charles Piper and William Morse detailed their findings in \u003ci\u003eThe Soybean\u003c\/i\u003e (1923), a historic publication that included recipes to encourage Americans to consume soy foods. Innovators George Washington Carver and Henry Ford both championed soybeans for cooking and also collaborated on developing soy-based plastics. Ford hosted multicourse soybean feasts and developed an experimental “Soybean Car.” \u003cbr\u003e\u003cbr\u003e Mildred Lager’s \u003ci\u003eThe Useful Soybean\u003c\/i\u003e (1945) presented well-researched and impassioned arguments for adopting soybeans as a natural food. Unfortunately, her efforts did not alter prevailing attitudes toward the bean. Americans still perceived it as a nonfood, though they indirectly consumed it via livestock raised on soybean meal, vegetable oil, and other processed foods. During and after World War II, farmers in the US began cultivating soy as a major cash crop, turning it into one of country’s most important agricultural commodities. America is currently among the world’s biggest soybean producers and exporters. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e From Alternative to Mainstream\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e In 1958, Boys Market in Los Angeles became the first American supermarket to sell tofu. However, tofu did not get a real boost in the US until the 1970s, when it became part of the natural foods and sustainable eating movement. Frances Moore Lappe’s \u003ci\u003eDiet for a Small Planet\u003c\/i\u003e (1971) and William Shurtleff and Akiko Aoyagi’s \u003ci\u003eThe Book of Tofu\u003c\/i\u003e (1975) detailed the ecological, health, and culinary benefits of tofu. \u003cbr\u003e\u003cbr\u003e Shurtleff and Aoyagi’s work encouraged people to make tofu and prepare vegetarian fare. Their extensive exploration of Japanese tofu shops and cuisine underscored how tofu was an efficient means to use the Earth’s natural resources. “I wanted to make a contribution to the planet,” Shurtleff explained in a 2010 conversation. Organic tofu pioneer Jeremiah Ridenour, who traveled with Shurtleff and Aoyagi in the 1970s and eventually cofounded Wildwood Natural Foods, succinctly put it this way: “It’s about feeding the world. We have to be eating at the beginning of the food chain.” Tofu activists such as Shurtleff and entrepreneurs such as Ridenour helped reframe tofu for their generation. As a result, tofu took on a New Age aura of Asian trendiness and organic living. Before that, the American tofu scene remained in the realm of Asian American–owned tofu shops and vegetarian Seventh-day Adventists. The economic upheaval of the 1970s gave way to the boom years of Reaganomics, and many of the Americans who tasted tofu in the guise of Western fare disliked it. In fact, a 1986 Roper Poll published in \u003ci\u003eUSA Today\u003c\/i\u003e listed tofu as the nation’s most loathed food.  \u003cbr\u003e\u003cbr\u003e Burdened with a “bland white cake in water” image, tofu got a marketing makeover in the 1990s as manufacturers answered consumers’ call for healthy foods. Nondairy Western products such as Tofutti ice cream and tofu chocolate Americanized tofu and converted many skeptics. In 1990, \u003ci\u003eThe Tofu Book\u003c\/i\u003e by John Paino and Lisa Messinger declared tofu the foundation for a new American cuisine. \u003cbr\u003e\u003cbr\u003e The Los Angeles Tofu Festival debuted in 1996 and had a successful run until 2007, attracting thousands of people annually with clever themes and taglines such as “Tofuzilla” and “It’s hip to be square.” Over the past decades, tofu publications, better awareness of Asian cultures, and robust Asian American communities have contributed to greater appreciation for tofu as a healthy, affordable food source. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Tofu Today\u003c\/b\u003e\u003cbr\u003e In a 2008 survey of 1,000 adults, the United Soybean Board found that 85 percent of Americans understand that soy is healthy, a 26-point rise since 1997. The USDA’s recently released 2010 dietary guidelines recommended soy products and soy milk as part of a good diet. On the flip side, there are many who believe that too much soy is harmful to health. Indeed, overconsuming anything can lead to adverse side effects. A wise strategy is to enjoy moderate amounts of minimally processed, natural soy foods, such as tofu, soy sauce, and miso. \u003cbr\u003e\u003cbr\u003e That’s easier nowadays because tofu can be found at most supermarkets and specialty grocers. Tofu makers such as Hodo Soy (page 131) are expanding people’s palate for tofu and Dong Phuong Tofu (page 193) are preserving tofu traditions for their immigrant communities. The menus of Japanese \u003ci\u003eizakaya\u003c\/i\u003e pubs showcase fresh tofu to appreciative diners. At the same time, curious home cooks and chefs are beginning to experiment with making tofu from scratch.  \u003cbr\u003e\u003cbr\u003e Tofu is no longer either relegated to food co-ops or considered as a mere meat substitute. The widespread availability of tofu and the shift in mainstream attitudes toward tofu make it more relevant now than ever to the American kitchen. We are not in wartime or suffering extreme deprivation. However, there is increased interest in healthful eating, sustainable living, and authentic Asian flavors. \u003cbr\u003e\u003cbr\u003e Many books focus on Western ways with tofu, but this one puts tofu in its original context, as an important Asian staple that people have made, cooked, and enjoyed for centuries. The recipes, stories, and images bridge the Pacific and convey tofu’s timelessness as well as its modern incarnations. If tofu is going to evolve and succeed in the West, Asian approaches need to be involved. \u003cbr\u003e\u003cbr\u003e As I “chased the bean curd” for this book, a few food-savvy friends declared a hatred for tofu, but many more (thank goodness) revealed a curiosity about it and even a love of it. \u003ci\u003eAsian Tofu\u003c\/i\u003e does not aim to convert, but rather to present tofu traditions as they exist and as they continue to deliciously develop.\u003cbr\u003e\u003cbr\u003e I encourage you to explore the techniques and recipes herein. There is much to savor, as tofu can be eaten from morning until night, in no-meat, low-meat, and meaty preparations. It is a flexible food that is open to endless possibilities.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46301102932197,"sku":"NP9781607740254","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607740254.jpg?v=1767721858","url":"https:\/\/k12savings.com\/products\/asian-tofu-isbn-9781607740254","provider":"K12savings","version":"1.0","type":"link"}