Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 1, 2014 02:21 AM

February 2014 Cookbook of the Month Companion Thread: ASIAN TOFU: Discover the Best, Make Your Own, and Cook It at Home

Please use this thread to discuss recipes from Andrea Nguyen’s Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. To post a review of any recipe, please reply to the original post with the name of the recipe and page number. If a report already exists (please check before posting), please hit the reply box within the original report. This way all of the reports on the same dish will be together.

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Here are some of the recipes available online.

Spicy Tofu with Beef and Sichuan Peppercorn (Ma Po Dou Fu)

White Tofu, Sesame, and Vegetable Salad (Shira-ae)

Panfried tofu with mushroom and spicy sesame sauce (Dubu jeon)

Korean seasoned soy sauce

Cashew and Cardamom Fudge [Soy Paneer Kaju Barfi]

Silken Tofu and Edamame Soup (Edamame no surinagashi)

Spicy-sweet fried tofu buns (Dou fu gua bao)

Tofu with kimchi and pork belly (Dubu kimchi)

Simmered greens with fried tofu (Saag soy paneer)

Chilled tofu with crunchy baby sardines (Jako hiya yakko)

Hot-and-sour soup (Suang la tang)

Savory tofu pudding (Dou hua)

Tofu Pudding

Seasoned Pressed Tofu

Pressed tofu and peanuts in spicy bean sauce (Hua ren dou fu gan)

Tea-Smoked Tofu with Pepper and Pork [Yan Dou Fu Gan Zhao Cai]

Tea-Smoked Presssed Tofu

Spicy Lemongrass Pressed Tofu

Block Tofu

Japanese Chilled Tofu (Hiya Yakko)

Tofu, Seaweed, and Pork Soup (Gaeng Jued Tau Hu Sarai)

Spiced Chickpea Crepes with Soybean Paneer Tofu Chilla

  1. Click to Upload a photo (10 MB limit)
  1. Thanks Sal! Anyone without the book certainly has quite a few recipes from which to choose.

    1. Tofu with Kimchi and Pork Belly, Pg. 145

      Made a half batch of this for lunch yesterday. Followed the recipe, in proportion, with 2 exceptions--no jalapeno on hand, so subbed a de-seeded red finger chili, and although I didn't weigh it best guess is that I used about half the amount of pork, as I had the pre-sliced for shabu-shabu in the fridge, and it goes a lot farther than hand sliced.

      What a fabulous little dish. We both like the robust direct flavors of Korean food a lot, and this lunch had us both wondering why we don't cook more Korean dishes.

      It also had me realizing that when it comes to COTM participation, what's "normal" for the fridge/freezer/pantry makes such a big difference. Here it is the 2nd of February and I've already made two tofu dishes, but am still trying to get my act together to cook a few from last months Latin American book before it has to go back to the library.....

      1 Reply
      1. re: qianning

        So true about the pantry, etc. There are things that just aren't going to happen without searching out ingredients. And one doesn't always have the time to do that.

      2. Agedashi Dofu, pg. 70

        A pretty straight forward Agedashi Dofu recipe, that works well. The only "twist" is the thickened sauce. I made a half batch to serve as a first course to dinner last night.

        As I was making it, it really seemed to me that the sauce might be a disaster; it is so different from others that we've tried. But in fact the flavors in the sauce were spot on.

        But as AN points out in the text, some like it thicker, some runnier. In this house it turned out to be a 50:50 proposition--Mr. QN loved this texture, I prefer the more traditional stock.

        1 Reply
        1. QUESTION: Is white fermented tofu interchangeable with red fermented tofu? The jar of fermented tofu we have is shown in the middle of the picture opposite page 13.

          I was planning on cooking Roast Chicken with Red Fermented Tofu found on page 117. Now I'm not so sure. MTIA!

          11 Replies
          1. re: Gio

            To me red fermented tofu is simply stronger tasting. For some dishes, substituting might yield a very different dish because the red fermented tofu is the main taste of the dish. The Roast Chicken with Red Fermented Tofu is one of those dishes.

            Otherwise, I have always been substituting one for the other. IMHO, you simply have to taste the dish and season accordingly.

            But then I'm one who'll substitute tahini for chinese toasted sesame paste when I ran out of one or the other!

            PS. Chicken with white fermented tofu is a common dish too. I've always made a stir fry with it. And a quick google found

            So it's definitely not an unheard of combination.

            1. re: lilham

              Thank you very much for your explanation, Lilham. I appreciate it.

            2. re: Gio

              So I thought I'd ask Andrea herself about the recipe and using white fermented tofu.

              Q: Andrea, can I substitute white fermented tofu in your recipe Roast Chicken with Red Fermented Tofu in Asian Tofu? That's what my husband brought home instead of the red. Are they interchangeable? TIA

              A: Sure. The color won't be reddish. You could tweak the flavor a bit by using the seasonings like that in the white tofu dipping sauce -- see the back of Asian Tofu. Or, how about making that sauce as the marinade???!!! I think it would be rather splendid. Let me know if you do!

              1. re: Gio

                How smart of you and how nice of her! Awesomeness all around.

                1. re: LulusMom

                  LLM, She's Very sweet and very generous.

              2. re: Gio

                Roast Chicken with Red Fermented Tofu, Pg. 117

                This was probably one of the most delicious, tender, juicy, succulent, exotic chicken dishes I have ever eaten. I absolutely Loved every bite. It's really indescribable because the flavor was so complex.

                We marinated the thighs and drums 9 hours; followed the recipe exactly except for using white fermented tofu instead of red. Still the cooked chicken had a good looking char, although the skin was not crisp nor did I expect it to be. But for us it was Perfect!.

                The flavor was slightly/mildly sweet but with a background note that I'd like to describe as funky but don't want to put anyone off. There's a flavor that comes through that wants to exert itself yet stays in the background and you simply have to take another bite thinking you can describe it. But you can't.

                The secondary dish was an eggless fried rice that included edemame, bean sprouts, and who cares what else, the chicken was the star.

                1. re: Gio

                  After such a tantalizing description, we are definitely going to give this recipe a try!

                    1. re: Gio

                      Sounds amazing. Adding it to The Eternal List!

                      1. re: Gio

                        Roast Chicken with Red Fermented Tofu, Pg. 117


                        Thanks to Gio's tempting review, I decided to make this recipe while my husband was away on business. I made this with two chicken thighs. High marks from me on this as well. Less than 5 ingredients, minimal effort and great flavor. The second piece of chicken made great leftovers on day two.

                        1. re: BigSal

                          Oh I'm so Glad, Sal! I've been meaning to get cooking from this book but somehow my plans have been waylaid. I have kept it by my side and fully intend to continue with it ASAP. We cook something from an Asian country every week so there's really No excuse.

                    2. Simmered Greens with Fried Tofu (Saag Soy Paneer) p. 121


                      I tend to gravitate towards the familiar and wanted to force myself to expand my repertoire which brought me to this recipe.

                      Cubed firm tofu is soaked in a mixture of hot water and salt and then drained. This seasons and firms up the tofu resulting in a firmer crust. The tofu is pan fried to crisp up on 3 sides and set aside. At this point, the dish reminded me of a Japanese-style tofu steak or Korean pan-fried tofu.

                      Onions, garlic and ginger (fine chopped in the processor) are sautéed in the remaining oil until they begin to caramelize (the recipe indicated med-high temperature, but I had to turn it down to prevent scorching) then add thai chile and cumin seeds for a couple more minutes . The tofu is returned to the pan, then the greens (combination of mustard greens and spinach previously chopped, cooked and pureed with water), salt and cayenne. This rests a few minutes and then finished with optional butter.

                      The dish was fine, but it didn’t wow me. Somehow the tofu and greens felt like two separate components. I wonder if this dish would benefit from making it in advance (like chili or soup)? And even though the recipe was not intended to be overly spiced, it seemed to be missing a little something.

                      3 Replies
                      1. re: BigSal

                        Too bad this didn't work out for you. But impressed you took a stab at it. Mr. QN took one look at the soy paneer recipes and said flat out "No".

                        1. re: qianning

                          Too funny! Mr. QN obviously knew something I didn't.

                          1. re: BigSal

                            Not sure about that, but he has this odd quirk when it comes to vegetarian food--he thinks only folks on/from the sub-continent know how to cook it and it has to be the "real deal" so to speak. It is one of the few areas where he and I have been known to really disagree about food and what's worth trying.