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Cooking with Tofu: Storey Country Wisdom Bulletin A-74

Di Mary Anna Dusablon

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Valutazione: 5 stelle su 55/5 (2 recensioni)

Lunghezza: 49 pagine18 minuti

Editore:: Storey Publishing
Pubblicato:: Jan 1, 1981
ISBN:: 9781603424219
Formato:: Libro

Descrizione

Learn to make your own tofu and then enjoy your creation – or the store-bought variety – in 26 delicious recipes for salads, soups, main dishes, shakes, desserts, and more. You’ll find something for every meal and every craving, from sweet potato pancakes to hot and sour soup, tofu burgers, green onion dip, lasagna, curried vegetables, quiche, Szechuan eggplant, and more. Includes basic tips on cooking and storing tofu, along with nutritional information.

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Informazioni sul libro

Cooking with Tofu: Storey Country Wisdom Bulletin A-74

Di Mary Anna Dusablon

Valutazioni:

Valutazione: 5 stelle su 55/5 (2 recensioni)

Lunghezza: 49 pagine18 minuti

Descrizione

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Editore:: Storey Publishing
Pubblicato:: Jan 1, 1981
ISBN:: 9781603424219
Formato:: Libro

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Mary Anna Dusablon

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Cooking with Tofu - Mary Anna Dusablon

Cooking With Tofu

by Mary Anna DuSablon

Enjoying Tofu For the First Time

Tips for Cooking and Storing Tofu

Making Tofu

Tofu on the Side

Soups

Main Dishes

Chinese Dishes

Desserts

Introduction

What is tofu? It is a delicious, mild-flavored cheese made from soybeans. It was invented in Asia about nine or ten thousand years ago, and the reasons for its lasting popularity will become evident as soon as you try it.

A culinary chameleon, tofu takes on the flavors and seasonings of anything with which it is cooked. You can use tofu as a main ingredient, or keep a cake of tofu on hand to add as a thickener, as a protein extender, or as an ingredient in soups, stews, vegetable or egg dishes, and desserts. I like to nibble on it fresh — sometimes with a little soy sauce sprinkled over it.

Tofu looks like ricotta cheese pressed into a dense, congealed square. It has a somewhat chewier consistency than ricotta.

Why eat tofu? Tofu is a low-calorie, low-sodium, cholesterol-free, protein-rich, inexpensive food. It is easily digested. Those who are allergic to lactose in milk can substitute tofu in recipes calling for cream, cream cheese, ricotta, or cottage cheese. It is sometimes used as an egg substitute, as you will see in our mayonnaise recipe. So whether you are concerned about your health, your pocketbook, or both, you will find tofu to be one of the best protein foods you can buy.

Made from soybean milk, tofu is high in usable protein and contains all of the 8 essential amino acids. By eating grains, seeds, nuts, dairy, or meat with your tofu meal, you can boost the amount of this available protein by as much as 40 percent.

Tofu has the lowest fat count of any source of protein, and very little of that is saturated fat. This is particularly important since tofu can be substituted for part or all of the cream, sour cream, or cheese in your cooking, after a little experimentation.

Tofu contains many important vitamins and minerals, the most abundant being calcium. It is also a good source of iron, phosphorus, potassium, the essential B vitamins, choline, and vitamin E.

Enjoying Tofu For the First Time

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Informazioni sul libro

Cooking with Tofu: Storey Country Wisdom Bulletin A-74

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Azioni libro

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Cooking with Tofu: Storey Country Wisdom Bulletin A-74

Descrizione

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