The Book of Tofu: Food for Mankind, Volume 1This is the book that started the Tofu Revolution worldwide, beginning in the 1970s. An integrated approach to the subject of one food - history, nutrition, culture. recipes, how to make tofu on a home scale and commercially, recipes, bibliography. |
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Common terms and phrases
1/4 teaspoon ½ cup ½ teaspoon 1½ tablespoons 12 ounces tofu agé pouches allow to cool beans boil bowl broiled broth cakes calcium sulfate carrot cheese Chinese cooked cornstarch cubes cups water curds daikon dashi deep-fried tofu Dengaku diced Dipping Sauce dishes doufu-ru drain dried-frozen tofu flavor flour fresh yuba frozen tofu ganmo garnish grated gingerroot green grilled tofu Homemade inches Japan Japanese kinako kinugoshi kombu konnyaku leeks lotus root minced minutes mirin miso soups mixture mushrooms nigari noodles nori okara onion percent pieces prepared pressed tofu protein purée recipes Reduce heat regular tofu salads saucepan sauté seasoned Serve hot shoyu simmer skillet solidifier soups soy sauce soybeans soymilk stirring sweet tablespoons tablespoons natural sugar tablespoons oil tablespoons red tablespoons shoyu tahini teaspoon salt teaspoons shoyu tempura texture thick agé thinly sliced tofu maker tofu shops variety vegetables yuba yuzu