The Tofu Cookbook Recipes for Traditional and Modern Cooking

Tofu, which has been an important ingredient in Asian cooking for hundreds of years, is becoming popular in the Western world. Not only is it available now in Oriental food stores in the West, but health food stores and supermarkets have begun to carry it. Many people, aware of the high nutritional value of tofu, would like to cook with it but have been frustrated by lack of recipes. This book attempts to fill the gap. In it you will find both traditional recipes from China and Japan, and "modern" Western recipes-that is, recipes for tofu dishes with European flavors, prepared with European cooking techniques. Most, if not all, of the ingredients will be readily available to you; in addition, the glossary of Asian ingredients suggests appropriate substitutions.