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The I Hate Tofu Cookbook: 35 Recipes to Change Your Mind
By Tucker Shaw
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About this ebook
From the executive editor at America’s Test Kitchen, thirty-five healthy, appetizing recipes that will turn you into a tofu lover.
People hate tofu. And it's hard to argue with tofu hatred, at least at first glance. It's ugly, it's spongy, and it doesn't really look like food—you might ask, "What's the point?"
The point is that it's a clean, healthful, powerful, plant-based protein that provides all kinds of nutrients without a lot of calories or carbohydrates and pretty much no cholesterol. In other words, it's kind of a perfect food. And The I Hate Tofu Cookbook proves this. With thirty-five delicious and satisfying recipes—from Sweet-and-Spicy Tofu Nuggets and Tofu Caesar Salad to Tofu Sloppy Joes, Grilled Tofu Kebabs, and Chocolate Pudding Pops—you will come to love it. We promise.
Tucker Shaw is executive editor at America’s Test Kitchen. A former arts editor and restaurant critic at the Denver Post, Shaw covered entertainment, style, culture, books, food, and more. His previous books include Gentlemen, Start Your Ovens and Everything I Ate.
People hate tofu. And it's hard to argue with tofu hatred, at least at first glance. It's ugly, it's spongy, and it doesn't really look like food—you might ask, "What's the point?"
The point is that it's a clean, healthful, powerful, plant-based protein that provides all kinds of nutrients without a lot of calories or carbohydrates and pretty much no cholesterol. In other words, it's kind of a perfect food. And The I Hate Tofu Cookbook proves this. With thirty-five delicious and satisfying recipes—from Sweet-and-Spicy Tofu Nuggets and Tofu Caesar Salad to Tofu Sloppy Joes, Grilled Tofu Kebabs, and Chocolate Pudding Pops—you will come to love it. We promise.
Tucker Shaw is executive editor at America’s Test Kitchen. A former arts editor and restaurant critic at the Denver Post, Shaw covered entertainment, style, culture, books, food, and more. His previous books include Gentlemen, Start Your Ovens and Everything I Ate.
Author
Tucker Shaw
Tucker Shaw is a writer and editor who first found his family in New York City's East Village in 1991 when he was twenty-three. Over the decades he's worked in magazines, newspapers, and advertising, When You Call My Name is his first novel for Henry Holt Books for Young Readers.
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Book preview
The I Hate Tofu Cookbook - Tucker Shaw
Someone with experience in PR made a decision early on to go ahead and introduce tofu to the American market as tofu rather than what it really is: soybean curd. Not much of a ring to it, you know? Get your gourmet soybean curd here!
Just can’t really see that flying off the shelves.
So, marketers used a shorter version of the Japanese name (tou fu) which, at the time, had the benefit of not meaning much to most American supermarket goers. It was a clean slate. But mystery breeds distrust and people were slow to warm up to tofu because they just didn’t know what it was or what to do with it. A plain, pale block of spongy white stuff stored in water? Suspicious at best.
But tofu isn’t any weirder than, say, yogurt or cheese, really. It doesn’t exactly grow on trees, but it doesn’t fall all that far from the soybean plant.
How they make it
First, dried soybeans are soaked in water and processed into a paste. That paste is mixed with water into a slurry and cooked (often under pressure), then strained to remove the solids (which often go to the pig trough; hogs love the stuff). The remaining liquid is coagulated by mixing it with a coagulant like calcium sulfate or magnesium chloride (extracted from briny water like the Great Salt Lake in the same way we get sea salt from the ocean). This turns the soybean liquid back into a semisolid, kind of like cottage cheese (curds and whey, if you will).
Then, depending on what the final product is supposed to look and feel like (silken, firm, or extra-firm are the three basic types), the tofu is drained and pressed in a wooden (often bamboo) or metal pressing contraption. They put the screws on it, so to speak, to compress it and help it expel water. It’s then pasteurized at 180°F (82°C) to make it a bit safer and more shelf-stable (much like milk), and, bingo, tofu ready for
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