The Book of Tofu
Abstract: A complete guide to tofu (a primary ingredient of Oriental vegetarian diets) illustrates the versatility, low cost, ease-of-preparation, and nutritional benefits of this soy food. Known in Asia as "meat without a bone," tofu is rich in high-quality protein, low in saturated fats, digestible, and cholesterol-free. The wide variety of tofu products available in Western markets illustrates the growing importance of soy protein. Whole soybeans, soy puree, soy pulp (okara), soymilk, yuba and soy curds and whey are described. Preparation and cooking techniques are presented for various types of tofu: firm, deep-fried, silken grilled, frozen, freeze-dried, and fermented. The role of tofu in traditional Japanese cuisine is emphasized. Some 250 tofu recipes are included, along with recipes for stocks, sauces, and toppings served with tofu dishes. Appendices list Japanese tofu restaurants, Western tofu shops and soy dairies, and varieties of tofu found in East Asia. (nm).