The Book of Tofu by William Shurtleff and Akiko Aoyagi

  • Number 1 dashi (Ichiban dashi) (page 35)

    from The Book of Tofu The Book of Tofu by William Shurtleff and Akiko Aoyagi

    • Categories: Stocks; Japanese
    • Ingredients: bonito flakes
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Notes about this book

  • Ganga108 on May 21, 2026

    PRESSURE COOKED SOYBEANS PLUS and BOILED SOYBEANS (the stove top version) are P59 in this version of the book. These two recipes have 5 different ways of flavouring and serving the soybeans - today I am using the first one, choosing hatcho miso, lemon slices, and onion from the suggested list, and using nutritional yeast instead of cheese. I could not resist, feeling it needed something green, so some parsley was added. I think my preserved lemon would also be a good sub for the lemon slices. NOTE: the listed index for this version of the book is incomplete - there are approx 500 recipes - and page numbers are incorrect.

  • Ganga108 on May 06, 2026

    Soybean Stock P39 in my edition of the book: A great stock for dashi/miso soup or indeed for any soup.

  • Rinshin on September 20, 2013

    I've been making tofu from this book for over 15 years. Absolutely the best book on tofu. Covers many ways to use tofu in cooking.

Notes about Recipes in this book

  • Kombu stock (Kombu dashi)

    • Ganga108 on May 02, 2026

      P39 in my edition: A favourite way of making vegetarian dashi. This recipe has several variations. This time I am trying the overnight cold-soak method. We have often used the other variation that adds shiitake mushrooms as our basic vegetarian dashi recipe.

  • Warm soymilk curds (Oboro-dofu)

    • Rinshin on January 29, 2021

      Really good instructions. May take several tries to perfect the technique, texture and taste. Great served with drizzle of ponzu sauce. Photo added.

  • Homemade tofu

    • Rinshin on January 29, 2021

      Been using this recipe for over two decades. Takes some practice much like perfecting bread baking, but you can make amazing tofu if this recipe is followed. Best to use soy beans purchased directly from soy bean farmers online and nigari (coagulant) online. You can adjust the tofu taste intensity by adding or decreasing soy beans to water. Photo added.

  • Homemade fresh yuba

    • Rinshin on January 29, 2021

      I love fresh yuba. Won’t be able to eat dried out store bought yuba again after making this. Yuba is scooping out the top layer of simmering rich soy milk with chopstick much like layer formed when simmering regular milk. It is a specialty of Nikko area of Japan. Photo added.

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  • ISBN 10 0345308069
  • ISBN 13 9780345308061
  • Published Dec 12 1982
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Ballantine Books
  • Imprint Ballantine Books

Publishers Text

The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

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