The Complete Tofu Cookbook: 170+ Delicious, Plant-based Recipes from Around the World by Camille Oger

  • Soy milk (& okara) (page 24)

    from The Complete Tofu Cookbook: 170+ Delicious, Plant-based Recipes From Around the World The Complete Tofu Cookbook by Camille Oger

    • Categories: Beverages / drinks (no-alcohol); Vegan
    • Ingredients: dried yellow soybeans
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Red-cooked tofu (Hóngshāo dòufu)

    • hbakke on October 19, 2024

      We both enjoyed this flavorful stir-fry. I subbed eggplant for the wood ear mushrooms and it turned out well.

  • Philippine-style braised tofu (Adobong tokwa)

    • hbakke on October 19, 2024

      Nice dinner. I air fried the tofu then mixed with the sauce rather than frying in oil. The instructions don't say to remove the peppercorns, but they should be removed before serving. No one wants to bite into a peppercorn. I would make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1681887649
  • ISBN 13 9781681887647
  • Published Dec 29 2020
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Weldon Owen

Publishers Text

Featuring a robust collection of 170 recipes from all over the world, Tofu makes the case for the ingredient as a culinary “blank page” much like white rice or pasta—and a boon for flavor and culinary techniques of all types. Using spices, condiments, sauces, and herbs, tofu serves as an inexhaustible source of culinary diversity. Spanning Japanese-style Grilled Tofu with Miso to Lemongrass Tofu from Vietnam, Tofu a la Bolognese from Italy to Spicy Tofu with Peanuts from China, this comprehensive and informative guide to the bean-based ingredient serves as a multicultural road map to creating plant-based meals. Along with the enticing array of recipes, this collection features 100 full-color photographs, prep and cook time tips, diet designations, and handy reference to the different types and uses of tofu—making it a definitive title for all skill levels.

Other cookbooks by this author