Writing and publishing the Asian Tofu cookbook with Ten Speed Press (Random House) was a wonderful team effort of old and new friends, colleagues, and acquaintances. On this page, you’ll find details on the book's availability, reviews, contents, and mighty team tofu!
Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home
Publisher: Ten Speed Press (2012)
Availability: Choose between hardcover, regular ebook (a digital version of the printed book), and enhanced ebook (just like the printed book but with extra video tutorials and travelogues). For details on digital options, check the Asian Tofu eBook buying guide. Then choose the book format that best meets your needs, lifestyle, and device.
To purchase: Check with your independent neighborhood bookstores and retailers such as Jessica’s Biscuit, and Powell’s. Or, order via Amazon, Barnes & Noble, iBooks, Google Books, and IndieBound.
Sneak a peek: Watch the book trailer and/or sample an ebook video and download recipes. Posts related to Asian Tofu are posted here. A gallery of about 95% of the recipes in the book:
If you can't see the gallery, jump to Flickr to view it.
PRESS & FEATURES (partial listing)
Print & websites: Wall Street Journal, Bon Appetit, Sunset magazine, Blisstree, Village Voice/Fork in the Road, Martha Stewart Living magazine, Amazon, Santa Cruz Sentinel, Huffington Post, Serious Eats, eGullet (discussion board), Milwaukee Journal Sentinel, Asian Week, The Daily Meal, The Kitchen, Washington Post, Food Gal
Podcasts & video: Splendid Table (NPR), Heritage Radio, Airwaves (3/20/12 show), Miso Hungry, Tasting Table, Food for Thought (KPLU Seattle), Good Food (KCRW Santa Monica)
Television: Breakfast TV (Vancouver), CTV Morning News (Vancouver), Global TV Morning News (Vancouver), New Day Northwest (King 5/NBC Seattle)
|
ACCOLADES
    
|
REVIEWS & RESPONSES
"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel
"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion
"I have never been immune to the appeal of single-subject cookbooks. There are dozens on my shelves, offering easy mastery of everything from salad and muffins to shellfish and barbecued ribs. Some have great glossaries and sidebars, others gorgeous photos. You might find terrific essays on the history and science of the food, or knock-’em-dead recipes. All too often, though, these elements are not to be found housed together between the same two covers. 'Asian Tofu, by veteran author Andrea Nguyen, is an exception."
— Boston Globe, June 12, 2012
"Flavorful meditations on soy."
— Christine Mulhke, New York Times, 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, 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
"If you want to get deeply into the ways of tofu, you want my friend Andrea Nguyen’s book, Asian Tofu, which must stand as the new definitive work on the subject."
— Michael Natkin, Herbavoracious, 5/29/12
"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 Letters and Arts bookstore, Spring 2012 newsletter
"With almost one hundred recipes that do an excellent job of covering “Asian” cuisine; Japanese Chinese, Indonesian, Korean, etc. and run the gamut of quick and easy stir-fries to making your own tofu, it is truly a reference for any kitchen. . . . Have I mentioned how much I love this book?"
— Degan Walters, Smoky Sweet, 4/25/12
"I only have one sentence to say about Andrea’s newest project: she is a real food writer and a pro…her passion, dedication, and knowledge in the subject matter shine through in Asian Tofu (and her previous books)."
— Bee Yinn Low, Rasa Malaysia, 4/18/12
"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
"Newly released, Asian Tofu is astoundingly comprehensive and a must for Asian food lovers, non-meat eaters and serious cooks alike."
— Lillian Chou, Time Out Beijing, April 2012
"The book is absolutely gorgeous and IMHO very well written. Congratulations!"
— William Shurtleff, co-author of The Book of Tofu, Soy Info Center, via email 4/5/12
"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" (with exclusive video), 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
"Many Americans think of tofu as a specific sort of ingredient in Asian dishes - and usually a substitute for meat in stir-fries and the like. But the scope of recipes in this book, from Korean to Chinese Sichuan to Vietnamese to American-French bistro, proves that tofu is far more versatile. . . Nguyen is an excellent writer with a loving touch for the subject."
— Mary-Liz Shaw, Milwaukee Journal Sentinel, 3/6/12, read full review
"A fantastic fresh take on an ingredient that is, frankly, overlooked far too frequently."
— Paula Forbes, Eater (National), 3/2/12, read full review
“Because if anyone can convince us to make tofu at home, it is Andrea Nguyen, the sort of tightly focused, thoughtful food writer who inspires you to explore a new subject (Vietnamese cuisine) in a firm yet encouraging maternal sort of manner. . . . 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.”
— Jenn Garbee, LA Weekly, 3/1/12, read full review
“Tofu has come a long way in the realm of American cuisine. With notable chefs praising its taste and texture, the humble soybean curd has finally achieved gourmet status within the kitchen. To learn everything about this Asian staple, I can't think of a better authority than Andrea Nguyen ...”
— Tami Yu, Fete a Fete, 2/28/12 (read full review)
PRE-RELEASE PRAISE
“With the same enthusiasm and thoroughness of her first two cookbooks, Into the Vietnamese Kitchen and Asian Dumplings, Vietnam-born Santa Cruz resident Andrea Nguyen explores tofu in its cultural context as a prized and delicious Asian food. She answers questions you didn’t know you had, . . . ”
— Emily Kaiser Thelin, Feb. 2012, San Francisco magazine, read entire review
“The focus of this volume is specific but very deep. Nguyen (Into the Vietnamese Kitchen) knows her tofu, and she shares its history, a comprehensive guide to its variations, and a homemade tofu tutorial. . . . Fans of Asian flavors who want to dig into a versatile ingredient will appreciate Nguyen’s thorough effort.”
— Publishers Weekly, 1/02/2012, read entire review
“With the renewed interest in cookbooks on homemade cheese, pasta, and charcuterie, it's surprising that no one has previously tackled homemade tofu. Enter food writer and cooking teacher Nguyen (Into the Vietnamese Kitchen), who presents homemade tofu tutorials, buying guides, and shopping tips. . . . Essential for tofu lovers and anyone unfamiliar with tofu's cultural significance.”
— Library Journal, December 2011, starred 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
BOOK DESCRIPTION
From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher Andrea Nguyen aims to elevate this time-honored staple to a new place of prominence on every table.
Asian Tofu’s nearly 100 recipes explore authentic, ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way.
Katsuji Ishijima, tofumaker and owner of Takeya Tofu in Tokyo
For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofumaking technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products.
Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side.
For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.
MIGHTY TEAM TOFU
Researching and writing this book was a most excellent tofu adventure. You’ll read about these people in the “Acknowledgments” at the end of Asian Tofu but I also wanted to give an online shout out to their contributions:
Publishing and Production: Ten Speed Press publisher Aaron Wehner, editor Melissa Moore, creative director Nancy Austin, art director Betsy Stromberg, copy editor Clancy Drake, proofreader Karen Levy, indexer Ken Della Penta, publicist Kristin Casemore, and many others who contributed their time and energy
Photographer Maren Caruso and assistants Harrison Budd and Austin Goldin, food stylist Karen Shinto and assistant Fanny Pan, prop stylist Dani Fisher
A sample of the recipes photographed for Asian Tofu
Instructional video by Faith Wheeler and Marc Gamboa of Jaded Palate Productions, styling by Karen Shinto, travelogue videos by Betsy Stromberg, Katy Brown and Melissa Moore, ebook production by Random House Digital
Recipe Testers: Diane Carlson, Alex Ciepley, Georgia Freedman-Wand, Candace and Douglas Grover, Sue Holt, Laura McCarthy, Alec Mitchell, Johanna Nevitt, Fanny Pan, Susan Pi, Karen Shinto, Ju Sohn, Makiko Tsuzuki, Dave Weinstein, Lea Yancey
Tofumakers and Other Experts: Jonathan Chambers, Jeremiah Ridenour, William Shurtleff, Minh Tsai, Simon Wang, Huang Xiao Chen, Xu Xin Nian, Katsuji and Masako Ishijima, Toshio and Kyoko Kanemoto, David Lebovitz, Harold McGee
China: Lillian Chou, Yu Bo, Carl Chu, Jay Dautcher, Fuchsia Dunlop, Linda Lau Anusasananan, Max Levy, Dai Shuang, Grace Young, Xie Qian, Zhong Yi
India: Monica Bhide, Niloufer King, Julie Sahni
Japan: Elizabeth Andoh, Michael Baxter, Masa Fujiwara, Eric Gower, Junko Nakahama, Mark Robinson, Yukari Sakamoto, Harumi Shimizu, Mayu Yoshikawa
Korea: Linda Lim, Yun Ho Rhee
Taiwan: Katy Biggs, Anita Chang, Holly Harrington, Sara Lin, Christine Tsai, Curis Wang, Lin Mei Hua, Wei Shum, Eddie Huang
Southeast Asia: Christopher Tan, Amy Besa, Robyn Eckhardt, Irene Khin Wong, Tony Lam, Loan Luong, Nancie McDermott, Pichet Ong, James Oseland, Tracey Paska, Daniel Sudar, Pim Techamuanvivit, David Thompson, William Wongso
Australia: Luke Nguyen, Tim White
Note: If you are listed here and a link is missing or wrong, my apologies. Just shoot me an email with the correction!
