The Book of Tofu

by William Shurtleff

An Incredible Food From The East To Revolutionize Cooking In The West

Amazingly versatile, ideal for weight control, low in saturated fats and cholesterol free, tofu is widely available in America today. This beautifully illustrated book is a complete guide to tofu, its forms, its traditions, including:

250 Gourmet Recipes from East and West -- Soups, Salads, Dressings, Sauces, Main Dishes, Casseroles, Barbecued and Deep-Fried Specialties, and Desserts.

Easy-to-Follow Instructions for Making 7 Varieties of Tofu at Home.

A Clear, Scientific Guide to Nutritional Benefits.

A Definitive Guide to Soyfoods, Japanese Foods, and Sources in the United States.

The protein backbone of East Asian diets, tofu offers an ideal answer to the protein problem for millions of nutrition-conscious Americans. Natural and inexpensive, quick and easy to prepare, an inspiration to creative cookery, tofu is a miraculous addition to the American menu, a food of the future.

Genres: Cookbooks, Food, Cooking, Nonfiction, Vegetarian, Reference, Japan

448 pages, Mass Market Paperback

First published April 1, 1976

Reviews

[Steve]

The first half of this book is an account of how the author and his wife, who were hippies during the 1970s, lived in Japan and apprenticed at traditional soy shops. The fascinating account of the history and making of traditional soy foods is enough to justify reading the book alone.

The second half of the book has many wonderful soy recipes. You will learn how to make your own soy milk with nothing but a food processor. How to make your own tofu. How to make your own soy substitutes for dairy products you now find in stores, but made with nasty chemicals instead of just soy. You will also learn how to make your own soy based faux meats. Loads of recipes for how to cook all of these things too.

The book is also cheap if you get it used from Amazon or read it from your library, but with all of the good information it is well worth the price.

[Tim]

I can remember when tofu was something exotic and foreign, and people puzzled over whether they liked it and what to do with it. It came in these odd little water-filled containers, or sometimes was in barrels in the produce section. Well, its appearance in America was accompanied by a guidebook - this book, originally published in 1975 and updated a number of times since then. My copy was old and dogeared, having bounced around my family's bookcases for a number of years, but it held together well enough to get through a reading and copy the most promising recipes.

What is wonderful about Shurtleff and Aoyagi's book is that it is much more than just a little introduction to a weird new food. It combines history, travelogue, nonfiction, and cookbook writing into a strong whole that should interest anyone who likes tofu or wants to learn about it. Our eyes are opened to the history of tofu, from its murky roots in ancient China up to today. There are sections devoted to soybeans and issues of food production, and the health benefits of tofu are outlined scientifically. The emphasis though is on eating the stuff and on Japan, which has the most well developed tofu business of any nation. We learn how tofu is made in little shops (and how we could try to make it ourselves), and the many ways it is prepared and served. The authors spend plenty of time on traditional Japanese recipes for presenting this most wholesome of foods, but they never lose sight of who their readers are. There are many suggestions for how to consume tofu in ways that will not overwhelm regular American eaters - you could put it in sandwiches, soups, salads, and dips/dressings. Heck, you can fry it and have it with ketchup if you want to. Tofu is mild and versatile, and can assume many forms and compliment many ingredients.

Reading this did make me want to run out to a tofu shop, like the ones that I saw in Japan. Those are wonderful places to see, and sell fascinating things like a gently sweet, pudding-textured tofu that is a wonderful addition to breakfast. The authors talk about many varieties of tofu product, like okara for example, that, like the tofu shops, are not available in the West. For the most part we are stuck with simple soft, firm, or extra firm tofu in plastic containers. At least those are available now in pretty much every supermarket - so this healthy white stuff has made inroads all across the land. Tofu has an illustrious past but also a bright future, since it provides excellent nutrition for the money, and has a lovely flavor when it is prepared well.

[Liz]

If you like cooking with tofu, you'll like this book. If you make tofu at home or have a shop nearby that sells fresh-made tofu, you NEED this book. This is the most thorough English-language cookbook I've found on using up all the varied things that making your own soy milk and tofu create. It has more detail on these subjects than the English-language Japanese cookery books I've read!

[Christina]

This book is so interesting especially for people who are tofu lovers. I love the soy milk recipe it is so quick and easy and delicious. It is so much fresher tasting than what you get at the store. I can also control the sugar content and flavor so it is really fun for me to make. I want to definitely try making my own tofu next should be lots of fun.

[Lanny]

I should have more books about Tofu. Tofu is cool.
What I think I'd like to have is a history of Tofu..

[Jonathan Kauffman]

The seminal book on home tofu production in the United States, William and Akiko's book is a snapshot of traditional tofu making in Japan, and also spawned the founding of hundreds of tofu shops in the United States.

[Maggie]

Great old classic for my reference library!

[Carolyn Ivy]

I know it's unfair, but I have to take off a star because it is so difficult to find things in the book. It's absolutely packed with recipes and they just run into each other. On the good side, this is the book that taught me how to make my own home-made soy milk and tofu from soybeans.It's a great resource!

[captain america]

i bought this book when one still had to venture into chinatown to buy tofu. i was 17 and asked the shopkeeper who spoke no english to help me because i didn't know you were allowed to fish your own block of tofu out of the bucket. i was rewarded with the tofu and a hearty round of cantonese curses.

[Christopher]

Not so much for the recipes (of which there are many pressed together, running into one another) but for the sheer joy in the history, exploration of Japan, discovery of variations of Tofu that becomes infectious to read.

[Daniel Jordan]

recipes for homemade tofu, soymilk, bean curd, and everything soybean related.
amazing book for those interested in soy as a major protein source.

[Heather]

Another book I started but we kind of drifted away from each other. Maybe I'll come back to it someday.

[John Stepper]

If you care about tofu - admittedly a big IF! - then this is a very good resource, especially as a primer on how tofu is made and the different approaches, kinds, and by-products.

[Jen]

A snapshot of an era, seventies hippie food culture but informed by a deep knowledge of Japanese culture. Lots of seemingly useful recipes I will try in the colder months.

[Mythie]

The book that started me on the way to making my own tofu. An inspiration!

[Dawn Moe]

I never knew Tofu had such power! This book is great so far. Lots of great Tofu recipes!

[Mills College Library]

641.65655 S5627 1983