Making Soy Milk and Tofu at Home: The Asian Tofu Guide to Block Tofu, Silken Tofu, Pressed Tofu, Yuba, and More by Andrea Nguyen

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  • Stir-fried tofu, shrimp, and peas (Xia ren dou fu)

    • westminstr on March 26, 2014

      This dish packs a surprising amount of flavor given the ingredient list. The shrimp stock is key. Also, use a softer-textured tofu for best results. I liked this dish but the rest of the family was lukewarm, so I probably will not repeat.

  • Panfried tofu with mushroom and spicy sesame sauce (Dubu jeon)

    • westminstr on March 26, 2014

      A solid dish, the sauteed mushrooms were particularly delicious. Made the sauce mostly ahead to streamline weeknight prep. Used aleppo pepper for the kids and aleppo + cayenne for the adults.

  • Deep-fried tofu (Agedashi dofu)

    • IvyManning on January 02, 2013

      A bit time-consuming (you have to brine the tofu to season it, then press it to remove liquid, then dredge it, then fry it), but that's the nature of the beast. You have to be careful to not over-cook the tofu, or it will be tough, the recipe wasn't adamant about that and maybe should have been. The sauce is thicker than you get in restaurants, for good reason. The slightly thicker sauce here doesn't make soggy tofu.

  • Bitter melon with tofu and pork (Goya champuru)

    • radishseed on October 19, 2013

      I appreciate the tips in this recipe for alleviating the bitterness of the bitter melon. I made it vegetarian by using Gimme Lean sausage instead of ground pork. Ate it with rice, miso soup, and zucchini pickles.

  • Simmered greens with fried tofu (Saag soy paneer)

    • britt on June 22, 2013

      This was good! I used kale and relatively less spinach because I wanted to use up greens I had. It still turned out great. I do think it would be that much better with the greens mixture called for.

  • Tofu noodle and vegetable salad

    • Astrid5555 on March 29, 2013

      This was my first try a tofu noodles. Apart from the pungent fishy smell when opening the package this was a pleasant surprise. The package instructions tell you how to get rid of the original smell and then you have a low-calorie pasta-like salad, which comes together very quickly and is ideal for lunch. Used toasted sesame oil for additional flavor and added lots of cilantro.

  • Tofu, tomato, and dill soup (Canh dau phu)

    • Astrid5555 on March 27, 2013

      Simple, yet very tasty. Substituted cilantro for dill as suggested. Will make again!

  • Miso-glazed broiled tofu

    • debnharold on September 15, 2012

      this recipe has an amazing gingery miso sauce toward the end of it - good on anything

  • Silken tofu

    • Rinshin on April 11, 2014

      I made two styles of silken tofu. One using this book which uses food-grade gypsum and my standby one which uses nigari. This recipe worked out fine without a hitch and tasted ok when warm, but once it started to cool off the taste and texture had funny chalky taste I did not like. I still prefer making all tofu using nigari. Side by side, I really felt the nigari one tasted much better warm and chilled. Hard to define umami, but when you taste these side by side, nigari coagulant tofu had umami.

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