One taste and you'll say, "This can't be tofu!" But it is....
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?
Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
Many of us like the idea of tofu better than the reality, and few of us know how to cook with it. Chef Deborah Madison's This Can't Be Tofu addresses such qualms, offering 75 recipes for this healthful (high in protein and low in salt, fat, and calories) food. Madison knows that tofu can be delicious, and provides recipes for a wide range of dishes that glorify its fresh milky taste and yielding texture--or that use it to make other foods (like mayonnaise) better for us. Beginning with an introduction to tofu varieties, Madison then discusses tofu purchasing and basic preparation techniques such as draining and pressing, which make tofu a useful flavor medium. Quick and easy tofu recipes like Seared Tofu with Chives and Peppers follow, along with formulas for tofu-based appetizers, salads, soups, stir-fries, curries, and pasta, among other fare. Particularly winning recipes include Spring Rolls with Shredded Cabbage, Mushrooms, and Tofu; Red Pepper and Miso Soup with Tofu and Black Sesame; and Sautéed Asparagus with Curried Tofu and Tomatoes. Madison also provides breakfast recipes like Scrambled Tofu with Herbs and Cheese (and ones in which tofu takes the place--without imitation--of sausages), plus a group of tofu sweets, including shakes and smoothies. A short section on accompaniments, such as Sweet Potatoes Baked with Oranges, concludes this comprehensive introduction to an ancient food that Madison makes modern and newly delicious. --Arthur Boehm
