Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu's A taste of tofu : mastering the art of tofu cookery PDF

By Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

ISBN-10: 488996133X

ISBN-13: 9784889961331

Booklet by means of Moriyama, Yukiko, Moriyama , Yukiko, Komatsu, Yasuhiro

Show description

Read or Download A taste of tofu : mastering the art of tofu cookery PDF

Best cooking by ingredient books

Download e-book for iPad: The Art And Science Of Cooking With Cannabis by Adam Gottlieb

"Cooking with hashish" comprises every little thing from soup to nuts. The epicurean marijuana fanatic combines altered awareness with strong flavor. contains tasty recipes for boiling, baking, sauteeing, jellying, frying and seasoning psychoactive major classes, cakes and snacks. this tough to acquire cult vintage is once more on hand.

Read e-book online Pure Ketchup: A History of America's National Condiment With PDF

Smith chronicles milestones in ketchup's background and cookery. This quantity contains recipes for greater than one hundred ten varities made of such unforeseen materials as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.

New PDF release: A Super Upsetting Cookbook About Sandwiches

Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in ny. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosophy, love, self-loathing, pay telephones, getting inebriated within the bathe, Tom Cruise, nutrition ethics, and what it truly is like having  the names of 2 various girls tattooed in your physique.

Additional resources for A taste of tofu : mastering the art of tofu cookery

Example text

Marinated Tofu & Roasted Peppers Appetizer 1 red bell pepper 1 green bell pepper ¼ cup roast garlic cloves, whole 2 cups Roy’s basil vinaigrette approximately ½ lb tofu Marinate tofu in Roy’s Basil vinaigrette 1-2 hours. Warm quickly in sauté pan and place over oven roasted red Honey-Curried Vegetables & Fried Tofu 1 small stalk broccoli 1 med carrot 1 yellow squash 1 sweet red bell pepper ½ head green cabbage 1 Tbsp chopped garlic ½ cup soy sauce 2 Tbsp honey 2 Tbsp curry powder 2 cups coconut milk dash of salt 1 lb firm tofu ½ cup vegetable oil 2 Tbsp garlic granules Remove tofu from water and let drain.

Place on a wire rack on top of a sheet pan. Sprinkle with thyme, rosemary, salt and white pepper and drizzle with olive oil. Dry in a preheated 275° oven until dry, approximately 3½ hours. For the tofu: Slice tofu into 6 to 8 even slices. Allow to macerate in beet juice, basil, vinegar, shallots, garlic, thyme, salt and white pepper for one hour. For the gelee: In a stainless pot, combine tomato juice, water, shallots, garlic, thyme, salt, pepper, and agar agar. Bring to a boil and simmer 5 minutes.

Cut tofu into bite size cubes and brown in oil. Remove tofu from oil and toss with soy sauce and garlic granules. In a large sauté pan, place honey and bring to a boil. Add chopped veggies and tofu to bubbling honey, tossing vigorously to coat with honey. Add curry powder and stir well. Add coconut milk and let More than a shopping trip ... The Co-op wishes to thank the following chefs for their generosity in reproducing their recipes and for participating in today’s event: Tommy Chase, Vista Del Mar John Lewis, Spoons Ronna Kriesel, Restaurant 301 Patrick O’Toole, Restaurant 301 John Salzonni, Roy’s Club Celebrating 25 years of local produce, less packaging and community spirit.

Download PDF sample

A taste of tofu : mastering the art of tofu cookery by Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

by Anthony

Rated 4.98 of 5 – based on 25 votes