Best Of Tofu (Paperback) by Takagi, Junko
Paperback; Published 1/28/2005; 112 Pages; ISBN 9784889961720
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The beautifully illustrated Best of Tofu presents tofu at its finest. Besides using tofu to achieve the subtle flavors of Japan, it provides variety of easy-to-follow inventive recipes from an emerging new generation of young chefs from Tokyo who are using tofu to reinvent world cuisine, including: twenty-five variations of chilled tofu and twenty-four entrees; simple recipes that go well with drinks; hot-pot dishes; recipes for preserving tofu; and delicious, light desserts. This book also introduces creative uses for okara, a by-product that remains when soymilk is pressed out from soybeans, which is widely used in Japan.
Best of Tofu also includes techniques of making tofu at home—draining techniques, methods of preservation, and how to serve. As well, this book includes helpful explanations about its different styles, texture, history, and nutritional information that are useful for menu planning.
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Curious about the difference between white and brown rice? They're both seeds from the rice plant, but white rice has been polished to remove the germ part of the grain, while brown rice has not. However, the germ contains a lot of dietary fiber, so brown rice is a healthier choice.