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Tofu Books
Showing 1-40 of 40
The Book of Tofu (Paperback)
by (shelved 3 times as tofu)
avg rating 4.04 — 184 ratings — published 1976
Ra Pu Zel and the Stinky Tofu (Kindle Edition)
by (shelved 2 times as tofu)
avg rating 4.32 — 335 ratings — published
Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (Hardcover)
by (shelved 2 times as tofu)
avg rating 4.10 — 302 ratings — published 2012
The Golden Sea Shell (Hardcover)
by (shelved 1 time as tofu)
avg rating 3.00 — 4 ratings — published
Shattered Vows (Kindle Edition)
by (shelved 1 time as tofu)
avg rating 3.73 — 25,379 ratings — published 2022
Imogen, Obviously (Hardcover)
by (shelved 1 time as tofu)
avg rating 4.17 — 31,627 ratings — published 2023
The Seven Husbands of Evelyn Hugo (Hardcover)
by (shelved 1 time as tofu)
avg rating 4.39 — 4,268,824 ratings — published 2017
The Comfort Book (Hardcover)
by (shelved 1 time as tofu)
avg rating 4.05 — 75,941 ratings — published 2021
Greenlights (Hardcover)
by (shelved 1 time as tofu)
avg rating 4.20 — 478,342 ratings — published 2020
Why We Sleep: Unlocking the Power of Sleep and Dreams (Hardcover)
by (shelved 1 time as tofu)
avg rating 4.37 — 233,719 ratings — published 2017
Broken Whispers (Perfectly Imperfect, #2)
by (shelved 1 time as tofu)
avg rating 4.00 — 92,852 ratings — published 2022
Tofu & Soyfoods Cookery (Paperback)
by (shelved 1 time as tofu)
avg rating 2.67 — 3 ratings — published 1998
Bis nächstes Jahr im Frühling (Hardcover)
by (shelved 1 time as tofu)
avg rating 3.29 — 192 ratings — published 2008
Making Soy Milk and Tofu at Home: The Asian Tofu Guide to Block Tofu, Silken Tofu, Pressed Tofu, Yuba, and More (Kindle Edition)
by (shelved 1 time as tofu)
avg rating 4.27 — 37 ratings — published 2013
Tempeh Production: A Craft and Technical Manual (Soyfoods Production, No. 3)
by (shelved 1 time as tofu)
avg rating 3.00 — 1 rating — published 1986
101 Things to Do With Tofu (Paperback)
by (shelved 1 time as tofu)
avg rating 3.09 — 35 ratings — published 2007
Tofu! Tofu! Tofu! - Chinese Style (Paperback)
by (shelved 1 time as tofu)
avg rating 4.50 — 2 ratings — published
Marketing Tofu Second Generation Products, Varieties and Okara Products (1986-1988 : LABEL, ADS, POSTERS AND OTHER GRAPHICS)
by (shelved 1 time as tofu)
avg rating 0.0 — 0 ratings — published
Kikkoman and Other Major Japanese Soy Sauce Manufacturers: Bibliography and Sourcebook, 1645 to 1994 : Detailed Information on 484 Published (Bibliographies of Soya Series)
by (shelved 1 time as tofu)
avg rating 0.0 — 0 ratings — published 1994
The Butch Manual : The Current Drag and How to Do It (Paperback)
by (shelved 1 time as tofu)
avg rating 3.20 — 5 ratings — published
Bibliography of Soybean Crushing, Soy Oil, and Soybean Meal : 4,183 References from A.D. 980 to 1990 (Bibliographies of Soya Series)
by (shelved 1 time as tofu)
avg rating 5.00 — 1 rating — published 1990
Bibliography of Industrial Utilization of Soybeans: 1, 587 References from A.D. 980 to 1989 : Subject/Geographical, and Author/Company Indexes Parti (Bibliographies of Soya Series)
by (shelved 1 time as tofu)
avg rating 0.0 — 0 ratings — published
Henry Ford and His Researchers' Work With Soybeans, Soyfoods, and Chemurgy-Bibliography and Sourcebook, 1921 to 1993: Bibliography and Sourcebook, ... and Sourcebooks on Soya Series) (Spiral-bound)
by (shelved 1 time as tofu)
avg rating 0.0 — 0 ratings — published
Bibliography of the Soybean Plant: Nomenclature, Physiology, Morphology, Botany, Taxonomy, and Wild Soybeans, With 1,266 References from 1100 B.C. T (Bibliographies of Soya Series)
by (shelved 1 time as tofu)
avg rating 0.0 — 0 ratings — published 1992
The Book Of Kudzu: A Culinary & Healing Guide (Paperback)
by (shelved 1 time as tofu)
avg rating 4.94 — 16 ratings — published 1977
The Book of Tempeh (Paperback)
by (shelved 1 time as tofu)
avg rating 4.33 — 39 ratings — published 1979
Tofu & Soymilk Production (Soyfoods Production, 2)
by (shelved 1 time as tofu)
avg rating 5.00 — 7 ratings — published 1990
The Book of Miso (Savory Soy Seasoning)
by (shelved 1 time as tofu)
avg rating 4.26 — 84 ratings — published 1976
Jock Rule (Jock Hard, #2)
by (shelved 1 time as tofu)
avg rating 4.06 — 12,259 ratings — published 2018
Rewrite the Stars (Kindle Edition)
by (shelved 1 time as tofu)
avg rating 4.22 — 4,055 ratings — published 2018
Das Istanbul Kochbuch (Paperback)
by (shelved 1 time as tofu)
avg rating 4.67 — 3 ratings — published 2010
My Brother Is a Big, Fat Liar (Middle School #3)
by (shelved 1 time as tofu)
avg rating 4.15 — 5,898 ratings — published 2013
The Nakano Thrift Shop (Kindle Edition)
by (shelved 1 time as tofu)
avg rating 3.36 — 15,724 ratings — published 2005
The Tofu Cookbook (Paperback)
by (shelved 1 time as tofu)
avg rating 3.70 — 10 ratings — published 1979
“The tofu pocket is soaked with butter, every bite of it drenching the lips...
... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter!
"The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!"
"The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!"
"Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better.
But the biggest secret to the whole thing...
... was my specially made Mochi White Sauce!
Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy!
Basically, I shoved all the tasty things I could think of into my dish...
... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!"
Some ingredients meld with the butter's richness into mellow deliciousness...
... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages.
Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood...
each individual ingredient is loudly and proudly declaring its own unique deliciousness! ”
― 食戟のソーマ 28 [Shokugeki no Souma 28]
... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter!
"The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!"
"The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!"
"Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better.
But the biggest secret to the whole thing...
... was my specially made Mochi White Sauce!
Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy!
Basically, I shoved all the tasty things I could think of into my dish...
... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!"
Some ingredients meld with the butter's richness into mellow deliciousness...
... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages.
Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood...
each individual ingredient is loudly and proudly declaring its own unique deliciousness! ”
― 食戟のソーマ 28 [Shokugeki no Souma 28]
“Stewed arame and deep-fried tofu. Okra croquettes. Kikuna leaves dressed with sesame and miso. Kurama-style sardine. Hirosu tofu ball in broth. Pork belly simmered in Kyobancha tea. Fresh tofu curd with sour plum paste. Oh, and Kioshi's rice-bran-pickled cucumbers. Nothing too extravagant. If anything, the highlights are probably the firmly cooked Goshu rice and the miso soup with ebi-imo taro. Anyway, enjoy the meal. Oh, and make sure you put a good sprinkle of sansho pepper on the soup--- it'll warm you right up.”
― The Kamogawa Food Detectives
― The Kamogawa Food Detectives
