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Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home Hardcover – 28 Feb 2012

4.6 out of 5 stars 10 customer reviews

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Product details

  • Hardcover: 240 pages
  • Publisher: Ten Speed Press; 1 edition (28 Feb. 2012)
  • Language: English
  • ISBN-10: 1607740257
  • ISBN-13: 978-1607740254
  • Product Dimensions: 23.6 x 2.3 x 23.4 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 368,420 in Books (See Top 100 in Books)

Product Description

Review

"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."
--James Oseland, editor-in-chief of "Saveur" and author of "Cradle of Flavor"

"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, "Asian Tofu" not only answers whatever questions you might have about tofu, but is graced with the author's adventures on the tofu trail."
--Deborah Madison, author of "This Can't Be Tofu!" and "Vegetarian Cooking for Everyone"

"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."
--David Kinch, chef-owner of Manresa restaurant

"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."
--Madhur Jaffrey, actress, cookbook author, and TV journalist

"A fantastic fresh take on an ingredient that is, frankly, overlooked far too frequently."
--Eater National, 3/2/12

"A keeper. . . If you're still reading this with the same "I must make that!" enthusiasm we felt as we flipped through "Asian Tofu", then yes, this is a must-have book."
--LA Weekly's Squid Ink blog, Cookbook of the Week, 3/1/12

"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."
--James Oseland, editor-in-chief of "Saveur" and author of "Cradle of Flavor"

"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, "Asian Tofu" not only answers whatever questions you might have about tofu, but is graced with the author's adventures on the tofu trail."
--Deborah Madison, author of "This Can't Be Tofu!" and "Vegetarian Cooking for Everyone"

"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."
--David Kinch, chef-owner of Manresa restaurant

"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."
--Madhur Jaffrey, actress, cookbook author, and TV journalist

"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."
--Kitchen Letters and Arts bookstore, Spring 2012 newsletter
"A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen's newly released "Asian Tofu" is a gorgeous guide to all things bean curd."
--Caroline Russock, Serious Eats, "Cook the Book" feature, April 2012
""Asian Tofu" 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."
--Tasting Table National, "Soy Genius," 3/28/12
"Nguyen presents tofu recipes through a dazzling array of Chinese, Japanese, Vietnamese and other cuisines that are approachable and easy for the home cook."
--Garrett McCord, Huffington Post, "The Soy Sensation," 3/28/12
"A fantastic fresh take on an ingredient that is, frankly, overlooked far too frequently."
--Eater National, 3/2/12
"A keeper. . . If you're still reading this with the same "I must make that!" enthusiasm we felt as we flipped through "Asian Tofu," then yes, this is a must-have book."
--LA Weekly's Squid Ink blog, Cookbook of the Week, 3/1/12
"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."
--James Oseland, editor-in-chief of "Saveur" and author of "Cradle of Flavor"
"Andrea Nguyen's exquisite book restores tofu to its proper place--one based on deepo

"Flavorful meditations on soy."
--Christine Mulhke, New York Times, Summer Cookbook roundup, 5/31/12
"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 -- "Asian Tofu" is a godsend."
--T. Susan Chang, National Public Radio, 2012's Best Summer Cookbooks, 5/23/12
"Beautiful, knowledgeable and thorough, this is the best book on tofu to make its way to my bookshelves. Highly recommended."
--Carolyn J. Phillips, Zester Daily, 5/22/12
"Andrea Nguyen's new cookbook, "Asian Tofu" (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."
--Priscilla Mayfield, Orange Coast Magazine, 5/10/12
"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."
--Kitchen Arts and Letters bookstore, Spring 2012 newsletter
"A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen's newly released "Asian Tofu" is a gorgeous guide to all things bean curd."
--Caroline Russock, Serious Eats, "Cook the Book" feature, April 2012
""Asian Tofu" 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."
--Tasting Table National, "Soy Genius," 3/28/12
"Nguyen presents tofu recipes through a dazzling array of Chines

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they're written."
-- Boston Globe
"This book should be a priority for anyone with the slightest interest in Asian cuisines."
-- Anne Mendelson, Taste & Travel
"Flavorful meditations on soy."
--Christine Mulhke, New York Times, Summer Cookbook roundup, 5/31/12
"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 -- "Asian Tofu" is a godsend."
--T. Susan Chang, National Public Radio, 2012's Best Summer Cookbooks, 5/23/12
"Beautiful, knowledgeable and thorough, this is the best book on tofu to make its way to my bookshelves. Highly recommended."
--Carolyn J. Phillips, Zester Daily, 5/22/12
"Andrea Nguyen's new cookbook, "Asian Tofu" (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."
--Priscilla Mayfield, Orange Coast Magazine, 5/10/12
"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."
--Kitchen Arts and Letters bookstore, Spring 2012 newsletter
"A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen's newly released "Asian Tofu" is a gorgeous guide to all things bean curd."
--Caroline Russock, Serious Eats, "Cook the Book" feature, April 2012
""Asian Tofu" 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."
--Tasting Table National, "Soy Genius," 3/28/12
"Nguyen presents tofu recipes through a dazzling array of Chinese, Japanese, Vietnamese and other cuisines that are approachable and easy for the home cook."
--Garrett McCord, Huffington Post, "The Soy Sensation," 3/28/12
"A fantastic fresh take on an ingredient that is, frankly, overlooked far too frequently."
--Eater National, 3/2/12
"A keeper. . . If you're still reading this with the same "I must make that!" enthusiasm we felt as we flipped through "Asian Tofu," then yes, this is a must-have book."
--LA Weekly's Squid Ink blog, Cookbook of the Week, 3/1/12
"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."
--James Oseland, editor-in-chief of "Saveur" and author of "Cradle of Flavor"
"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, "Asian Tofu" not only answers whatever questions you might have about tofu, but is graced with the author's adventures on the tofu trail."
--Deborah Madison, author of "This Can't Be Tofu!" and "Vegetarian Cooking for Everyone"
"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."
--David Kinch, chef-owner of Manresa restaurant
"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."
--Madhur Jaffrey, actress, cookbook author, and TV journalist

IACP Cookbook Award finalist
"The most gratifying part about cooking fromAsian Tofuis that all the recipes work the way they re written."
Boston Globe
"This book should be a priority for anyone with the slightest interest in Asian cuisines."
Anne Mendelson, Taste & Travel
Flavorful meditations on soy.
Christine Mulhke, New York Times, Summer Cookbook roundup, 5/31/12
"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 "Asian Tofu"is a godsend."
T. Susan Chang, National Public Radio, 2012's Best Summer Cookbooks, 5/23/12
"Beautiful, knowledgeable and thorough, this is the best book on tofu to make its way to my bookshelves. Highly recommended."
Carolyn J. Phillips, Zester Daily, 5/22/12
"Andrea Nguyen s new cookbook, "Asian Tofu"(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."
Priscilla Mayfield, Orange Coast Magazine, 5/10/12
"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."
KitchenArts and Lettersbookstore, Spring 2012 newsletter
"A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen'snewly released "Asian Tofu"is a gorgeous guide to all things bean curd."
Caroline Russock, Serious Eats, "Cook the Book"feature, April 2012
""Asian Tofu"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."
Tasting Table National, "Soy Genius," 3/28/12
"Nguyen presents tofu recipes through a dazzling array of Chinese, Japanese, Vietnamese and other cuisines that are approachable and easy for the home cook."
Garrett McCord, Huffington Post, "The Soy Sensation,"3/28/12
A fantastic fresh take on an ingredient that is, frankly, overlooked far too frequently.
Eater National, 3/2/12
A keeper. . . If you're still reading this with the same "I must make that!" enthusiasm we felt as we flipped through "Asian Tofu," then yes, this is a must-have book.
LA Weekly's Squid Ink blog, Cookbook of the Week, 3/1/12
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.
James Oseland, editor-in-chief of "Saveur" and author of "Cradle of Flavor"
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, "Asian Tofu" not only answers whatever questions you might have about tofu, but is graced with the author s adventures on the tofu trail.
Deborah Madison, author of "This Can t Be Tofu!" and "Vegetarian Cooking for Everyone"
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.
David Kinch, chef-owner of Manresa restaurant
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.
Madhur Jaffrey, actress, cookbook author, and TV journalist"

About the Author

Andrea Nguyen is one of the country s leading voices on Asian cuisine and the author of the acclaimed"Asian Dumplings"and the James Beard and IACP-nominated"Into the Vietnamese Kitchen." She has written for"Saveur"magazine, where she is also a contributing editor, the"Los Angeles Times," 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."


Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
This book is great. Just GREAT. Go get it.

I own a lot of cookery books, and can sometimes be disappointed when I open a new book to find the same recipes, cooking process, ingredients, just in a different order and with a different name, Not this book. I had never cooked (/heard of) many of these recipes. And so far, all the recipes work.

I bought the e-book by Andrea Nguyen, (see review) and it was good in that I successfully made several batches of Tofu, but there were difficulties in navigating a cookery e-book, for me. I was then concerned that the hard back print edition was going to be largely a duplicate of what I already owned in the e-book. The print edition has So much more information than the e-book, it is easier to use, and (although I hate to admit it) coloured pictures help!

There is more information on Tofu, how to make it, and the recipes (of which there are A LOT) really work. They are detailed and delicious.

Veggies: be pre-warned this is not a book for vegetarian cooking (many dishes reference pork, fish, etc), it is a book for Tofu cooking, although most longstanding vegetarians will not break sweat making any recipe in the book Vegetarian (simple).

I am so glad I have this book as I feel it really is something new, and it really is all so delicious.

Even my omni husband has been converted to Tofu. 10 out of 10 Andrea.
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By Terezu on 3 Feb. 2013
Format: Hardcover
This is a wonderful book. I bought it because I wanted to make tofu and understand it better. The author really guides you through the steps and the recipes and ideas are wonderful. She has included recipes using the soy lees also. I am not a vegetarian and enjoy both meat and tofu. Having lived in Japan for 3 years I often miss high quality Japanese silken tofu and now I can make it myself at home. I make a large batch of it each week and have stopped buying the leathery stuff at the health food stores. It's probably the best book I've bought in years and am constantly picking it up to go over techniques and try something new. I would love to see her new book available this year on tofu making and will no doubt buy that also. Great pictures throughout.
This book is for anyone who has an interest in tofu regardless of whether you are vegetarian or not. It is informative and really equips you with the knowledge and confidence to start making tofu at home. Even if you don't bother to make tofu yourself, this book will give you greater knowledge when buying it in shops!
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Format: Hardcover Verified Purchase
The book has clear instructions as to how to make tofu from scratch and what to look for when buying. The book also has many labour saving tips too. There's some excellent recipes for the use of Tofu, but don't expect it to be a vegetarian cookbook, it uses meat and fish in many of the recipes. There's sections on the different types of tofu, and recipes collected from many countries including China, Japan, Korea and Vietnam.
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Format: Hardcover Verified Purchase
This book is big and for the tofu making first 1/4 very good.
However thereafter it's 90+% fish and meat, it would have been handy to see the page index as the recipes are mostly useless to a vegetarian.
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Format: Hardcover
It's great to have tips on how to make the different varities of tofu, the one let down (for me) was that some of the recipes (that, of course, use super healthy tofu; non-GM of course) were not as healthy as they could be, but some are very healthy, and all offer inspiration (whether that be to do or not to do).
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