Corinne Trang - Twist on Tofu: 52 Fresh and Unexpected Vegetarian Recipes, from Tofu Tacos and Quiche to Lasagna, Wings, Fries, and More

To my daughter Colette, who loves tofu prepared in any style

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Edited by Deanna F. Cook, Sarah Guare Slattery, and Lisa H. Hiley

Art direction and book design by Ash Austin

Indexed by Andrea Chesman

Cover and interior photography by Kate Sears, except back cover (author photo), courtesy of Corinne Trang

Additional interior photography by Mars Vilaubi Storey Publishing, LLC,

Food styling by Liza Jernow

Text 2022 by Corinne Trang

Ebook production by Slavica A. Walzl

Ebook version 1.0

October 11, 2022

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Earthy and good for you, tofu is far from boring. Its incredibly flavorfuland absolutely misunderstood.

Tofu is a sponge. It absorbs all sorts of flavors, expanding ever so slightly while cooking and soaking up sauce, broth, or a medley of aromatics. Its versatile. It can be braised, grilled, steamed, poached, stir-fried, deep-fried, or pan-crisped and added to soups or salads and everything in between. Eat it cold, at room temperature, or hot, and enjoy it sweet or savory.

Originating and omnipresent in China, tofu has been consumed for more than two thousand years. It is derived from soybeans, which have been cultivated for about five thousand years and used to produce ancient and popular condiments such as soy sauce, tamari, hoisin, and miso, to name a few. Healthy and full of vitamins and minerals, soybeans belong to the legume family.

There are strong opinions about the benefits of eating tofu, but we only need to remember that the product has been consumed for millennia in China and other parts of Asia, where food is considered medicine and medicine, food. For generations, the peoples of Asia enjoyed a healthy lifestyle due to their particularly clean, mostly plant-based dietthat is, until Western fast food became part of the landscape. If we look back in time and start adopting the Asian diet, incorporating an abundance of vegetables, broth for cleansing, very small amounts of animal or seafood protein, and a bowl of rice or noodles, we may all be much healthier.

Tofu contains all nine essential amino acids and is a complete protein. Its gluten-free, 100 percent plant-based, and low in calories. More important, it is delicious, cholesterol-free, and a perfect alternative to meat and seafood. And eating it wont break the bank!

Growing up in an Asian family, I ate tofu, never questioning it. I feel lucky that way. I have enjoyed tofu in various forms, including , drizzled lightly with soy sauce and sesame oil, and garnished with julienned ginger and scallions.

Ive also played with it in the kitchen, using it as an alternative protein in some of my favorite Western dishes. Take my word for it: Tofu makes a great replacement in familiar foods. Toss aside the burgers and throw some , a perfect finger food that will pleasantly surprise your guests at your next Super Bowl party.

Delightfully rich and filling, tofu is adaptable to any season or setting. Try the with pickled vegetables for lunch at the office. And if youre in a hurry, you can scoop and eat tofu right out of the container because it is a cooked product. Its not unusual for people to eat it plain.

By the time youve tried a handful of recipes, youll love tofuor at least like, appreciate, and understand it. My approach with any ingredient is always to give a little background, let the information settle in, then take the most popular foods on the market and reintroduce them with, in this case, tofu as the main ingredient. The ideas I share in the pages that follow are there for you to adapt and make your own, innovatively adding your own spin on tofu.

This book explores familiar, fuss-free, comfort foods from around the world. Filled with tips, the recipes are designed to please all palates, including those of tofus toughest critics.

When you adopt a different perspective, have a little patience, and practice using tofu, you will open a door to endless possibilities in the kitchen. There are different types of tofu, each appropriate for specific uses and sometimes interchangeable. To be objective and develop a well-rounded opinion, youll have to try tofu several times in all its facetsregular or silken, firm or soft! Get familiar with tofu by exploring , a quick overview of the most popular and readily available tofu types and cooking techniques that will be key as you delve into the classic and contemporary everyday vegetarian recipes that follow. I promise, youre in for a treat.

Happy eating!

F or some time now, authentic, unseasoned Asian tofu (also called bean curd) has been readily available. In comparison, the seasoned typespart foreign and part familiarare a newer Western invention meant to entice customers by making mealtimes easier. Using unseasoned tofu is best, as you are in control of the seasoning from start to finish, making it a healthier protein than those loaded with preservatives. As a rule, stick to plain tofu and have fun seasoning it yourself.

Tofu is sold submerged in water and packed in plastic containers, or, in the case of silken tofu, in hermetically sealed boxes, like the ones used for packaging single-serving juices.

To prepare regular tofu for cooking, simply pour off the water, then let the block sit on paper towels for 15 minutes to finish draining. Theres no need to weight it after it is drained.

There are two basic types of plain tofu, each in a variety of densities.

Regular tofu. Sold as a rectangular block or cake and submerged in water in plastic containers, this grainy or coarse tofu (sometimes referred to as Chinese tofu) can easily crumble, giving it a cottage cheeselike appearance. It is the most prevalent type of tofu sold in grocery stores. Regular tofu is available in soft, medium, firm, and extra-firm versions. The firmer it is, the richer in protein and the less likely it is to fall apart during cooking. The extra-firm version is ideal for stir-fries, while the soft version is best for braised dishes or soups.