There’s growing interest in DIY tofu and Ten Speed Press and I are responding. Today marks the release of Making Soy Milk and Tofu at Home – an eBook based on the Asian Tofu cookbook. Priced at $3.99 (about the cost of a decent cup of coffee), the eBooklet is a terrific option for people who want to master a range of DIY tofu.
If you have the Asian Tofu cookbook, you’ll recognize the contents of the eBook. It’s the extensive “Homemade Tofu Tutorial” chapter presented in both regular and enhanced (videos included) formats. I worked on that section of the book for months, perused a Ph.D. dissertation, and traveled to Asia to get a few questions answered too.
Cooks and eaters familiar with Asian food have long appreciated the deliciousness and versatility of tofu, but most people in the West see it only as a vegetarian, vegan and hippie ingredient. Thankfully, the tide is changing as people travel and explore authentic Asian flavors. As chef David Kinch of renowned Manresa Restaurant noted in his review of the book, the homemade tutorial is high value content.
Like with many foods, to truly understand tofu, you should make it yourself. You'll cook it up better in the long run. It's fascinating and magical.