Making Soy Milk and Tofu at Home: The Asian Tofu Guide to Block Tofu, Silken Tofu, Pressed Tofu, Yuba, and More

by Andrea Nguyen

Why make tofu yourself? Because experiencing tofu's flavors and textures at its peak--freshly made, creamy, and subtly sweet--is the best way to explore this treasured staple. In this handbook, Andrea Nguyen, one of the country's leading voices on Asian cuisine, shows how easy it is to transform dried soybeans, water, and coagulant into luscious soy milk that can then be used to create a wide variety of tofu at home. With minimal equipment required and Nguyen's clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels.

Genres: Cookbooks, Cooking, Food, Ebooks

87 pages, ebook

First published January 1, 2013

About the author

A bank examiner gone astray, Andrea Nguyen is living out her childhood dream of being a writer, editor, teacher, and consultant. Her impactful books—Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, and The Pho Cookbook—have been recognized by the James Beard Foundation, International Association of Culinary Professionals, and National Public Radio for their excellence. She edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert.

Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light, where she is a monthly columnist. She earned her bachelor’s and master’s degrees in finance and communication management from the University of Southern California and studied at the Chinese University of Hong Kong.

Reviews

[Nolan · Rating 5 out of 5]

Only made block tofu so far.

[Juli Anna · Rating 4 out of 5]

I haven't found another book on this topic that's so focused and so usable. I'm looking forward to some kitchen experiments with this one.

[Lauriegator · Rating 5 out of 5]

This book is great for people who want to make their own soy milk and tofu. I have made soy milk, silken tofu and block tofu with excellent results.

I honestly think the home made tofu is much better than the packaged stuff from the store. It is well worth the time and effort to make and enjoy?

[K · Rating 5 out of 5]

This has been a great instruction booklet for making tofu in my kitchen. I was wary at first, but have made block tofu twice now with great success. I'm looking forward to trying more of the recipes and experimenting to find my own preferred taste and style

[Laura · Rating 4 out of 5]

some day when I have more time

[Suzie Monk · Rating 3 out of 5]

if you read a cookbook cover to cover, then it counts in your yearly book count, right?

very informative. want to make all the tofu.