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.
Andrea Nguyen is one of the country’s leading voices on Asian cuisine and the author of the acclaimed Asian Dumplings and the James Beard– and IACP-nominated Into the Vietnamese Kitchen. She has written for Saveur magazine, where she is also a contributing editor, the Los Angeles Times, and many more publications. She is also the creator of the Asian Market Shopper app. Her engaging and knowledgeable writing on cuisine and culture has attracted a loyal and well-deserved readership that actively follows her blog, www.vietworldkitchen.com. Andrea lives in Santa Cruz, California.