Versatile Tofu Healthy Vegetables - Delicious and Easy to Make 60 Tofu Dishes

Author: Qiu Baokeye
Publisher:
Publish Date: 2007-01-01
Features: Thanks to technological advancements, the ways of eating tofu have evolved from traditional block tofu to a dazzling array of diverse tofu ingredients. In addition to traditional block tofu, there are also packed tofu, soft tofu, egg tofu, yuba tofu, organic tofu, peanut tofu, frozen tofu, and more. Each type of tofu has its unique texture; with different cooking methods, whether pan-frying, boiling, stir-frying, deep-frying, braising, stewing, quick-frying, cold dressing, or steaming, you can create countless variations of delicious dishes. In this cookbook, the author demonstrates 60 tofu dishes, providing inspiration for those who enjoy tofu cooking. It is hoped that this book will be helpful to friends who love tofu dishes.
Some readers may frequently search for tofu recipes online or in newspapers, magazines, and bookstores, but most of them are repetitive dishes that have been passed around or already tried. Unlike the author's tofu cookbook, the dishes introduced in this book are truly unexpected and rarely seen tofu delicacies. If you are already craving these dishes, dive in and "sample the freshness" now.
Here is a special reminder when purchasing tofu: it is important to pay attention to some common sense. Tofu has a slightly yellowish hue, but if it appears overly white, it may have been treated with bleaching agents or hydrogen peroxide. If you are concerned about these additives, it is best not to eat it raw. Instead, first boil it in saltwater without covering the pot to allow the bleaching agents or hydrogen peroxide to evaporate. After boiling for five minutes, proceed with your cooking. You will find that the treated tofu has a wonderful bean aroma, and the texture is even better!
Additionally, tofu is rich in protein and has high water content, making it prone to contamination and bacterial growth, which can lead to spoilage. Therefore, it is essential to handle tofu with care during storage. While the refrigerator can preserve food, it is not always the safest place. It is best to buy tofu and consume it on the same day to ensure its freshness. Tofu is not only affordable but also highly nutritious, offering various culinary possibilities. It is particularly rich in isoflavones, which have anti-cancer effects. Eating tofu regularly can help prevent cancer and promote health.
The author hopes that this book will bring joy and health to friends who love tofu cooking.