This Can't Be Tofu!: 75 Recipes To Cook Something You Never Thought You Would--and Love Every Bite

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This Can't Be Tofu!: 75 Recipes To Cook Something You Never Thought You Would--and Love Every Bite

by Deborah Madison

Ten Speed Press | April 18, 2000 | Trade Paperback

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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.

Format: Trade Paperback

Dimensions: 144 pages, 8.23 × 8.04 × 0.3 in

Published: April 18, 2000

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0767904192

ISBN - 13: 9780767904193

Found in: Vegetarian

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This Can't Be Tofu!: 75 Recipes To Cook Something You Never Thought You Would--and Love Every Bite

by Deborah Madison

Format: Trade Paperback

Dimensions: 144 pages, 8.23 × 8.04 × 0.3 in

Published: April 18, 2000

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0767904192

ISBN - 13: 9780767904193

Read from the Book

Yikes, It''s Tofu! IF YOU''VE NEVER ENCOUNTERED TOFU, you may feel perplexed about how to approach it. This is entirely understandable. At first glance, it''s simply not like any of the other foods we eat although, with experience, you may find this isn''t so. One of the best ways to become acquainted with tofu is to go to a restaurant and order a dish that has tofu, or bean curd, as it''s also called. Have a plate of mapo tofu in a Chinese restaurant, or order sukiyaki in a Japanese one, where you''ll also find tofu in your miso soup. In a Korean restaurant, you may have a stir-fry of beef and tofu. Many people enjoy tofu in the context of those cuisines where tofu is enough in and of itself and doesn''t pretend to be something else. In fact, since working on this book, it seems that everyone I meet is eager to tell me about a wonderful little tofu dish they had in a Thai, Japanese, Korean, or Chinese restaurant. Similarly, I''ve found that one of the easiest approaches to cooking tofu at home is to cook it within the traditional flavors you''ve already encountered in restaurants. The reason why so many of the dishes in this book use ginger, coconut, cilantro, soy sauce, and other Asian ingredients is that they go so well with the delicate, nutty flavor of tofu. It turns out that tofu is also well enhanced by curry spices and Indian cooking techniques. It rather resembles the Indian cheese called paneer, and, in fact, it does stand in well for paneer. When it comes to transl
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From the Publisher

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.

From the Jacket

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, sautes, 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.

About the Author

Deborah Madison, the founding chef of the celebrated Greens restaurant, is the author of the bestselling Vegetarian Cooking for Everyone, winner of two Julia Child/IACP Awards for Best Cookbook of the Year and Best General Cookbook, as well as the James Beard Foundation Award for Best Vegetarian Cookbook. Deborah is also the author of The Savory Way, winner of a Julia Child/IACP award for Best Cookbook of the Year, and she has contributed to many cookbooks and magazines, including Saveur, Food & Wine, Fine Cooking, and Gourmet. Deborah lives with her husband in Santa Fe, New Mexico.

From Our Editors

 

As an excellent source of high-quality protein and calcium, tofu is celebrated as a healthy and low-fat substitute for meat in a countless variety of tasty dishes. Deborah Madison, award-winning author of the highly acclaimed and best-selling Vegetarian Cooking for Everyone presents an inspiring collection of delicious tofu recipes in This Can’t Be Tofu. Both vegetarians and carnivores will love the many scrumptious meatless recipes in this wonderful cookbook. Enjoy easy to prepare exciting dishes like Pan-Seared Tofu with Garlic, Ginger and Chives, Curried Tofu Triangles with Peas and Pineapple, Tofu Fried Rice and more than 75 stir-fries, sautés and other healthy, hearty dishes that will have even the most dedicated meat lover saying “this can’t be tofu.”

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