|Ten Speed Press|
Getting down with Meatless Mondays is pretty easy, but truth be told, for the die-hard carnivores in the crowd, cooking with tofu for the first time can be intimidating. Should you use firm or extra firm? Stir-fry or scramble? Why is some tofu tasteless, while others smack of fresh soy? Well, Asian food expert Andrea Nguyen's new book out today, Asian Tofu, explores every how and why of cooking bean curd at home.
"I'd grown up eating tofu all my life, and my mom called and asked me, 'Do you know how to make tofu? A Vietnamese woman is moving to Africa and wants a recipe and we didn't know how to make it.' I didn't, so I started looking into making tofu," explains Nguyen of how she caught the soy bug. "We don't have access to freshly made tofu. By and large, it's like buying really good bread down the street. We just don't have that." So she began buying 20-pound shipments of soybeans, and after much experimenting, began perfecting the process of making tofu from scratch. Here are Nguyen's tips for buying, making, and cooking tofu.More »