You can’t make me like tofu

Asian Tofu

On his blog, Michael Ruhlman has a fun article titled, “Cooking with Tofu (Are You Serious?!). In it, he describes how a cookbook by Andrea Nguyen, Asian Tofu, converted him from an eater who disliked tofu due to its lack of flavor and curdy texture, to someone who learned to appreciate tofu. As he writes after making a Spicy Tofu with Beef and Sichuan Peppercorn recipe from the book (which he reprints), “Tofu, it turns out, is a fabulous strategy for eating less meat without feeling the difference. And with the spicy sauce, it even tricked me into liking the tofu itself!”

If you’d like to take a look at Ruhlman’s life-changing book, EYB has a lot of information. We have the recipes indexed so you can see the contents, you can check out reviews from several websites for both the book and for specific recipes, and you can read the publisher’s information. Plus you can buy it directly through our site.  So check it out in our library, Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. And if you have some good tofu suggestions, I’m sure our members would enjoy reading them.


Post a comment

One Comment

  • FuzzyChef  on  August 29, 2012


    FWIW, most tofu you can buy in American markets would be considered "lowest grade" in Japan or China. What we get is the Oscar Meyer Baloney of tofu. As a Chinese friend said to me once "no wonder people here hate tofu!"

    Also, American vegetarians are prone to using tofu as a direct meat substitute (tofu-dog casserole, anyone?), which it does poorly at. Wanna enjoy tofu? Power semisoft tofu with cornstarch and spices and deep-fry it.

Seen anything interesting? Let us know & we'll share it!