Ok, so I don’t own this cookbook … yet. And I’m not even sure if any of the recipes are vegan, or vegetarian for that matter. Still, the pictures from the book on Bon Appétit’s website look amazing, especially the Crisp Grilled Tofu Pockets. Plus, I’m excited at the idea of learning new tofu techniques.
We eat tofu all the time, but it wasn’t always that way. As a vegetarian, I would eat it in Asian dishes, but I never prepared it at home. When I first became vegan, I have to admit, I was quite intimidated by the thought of preparing it and the texture of raw tofu weirded me out. Now, I can’t get enough of the stuff.
I mostly cook with extra firm tofu unless a recipe calls for something else. And my main “technique,” if you will, is to cut it into cubes to fry in a wok. I’ve also made recipes before that call for tossing it in cornstarch before frying to add a nice crunch. I’ve also made blackened tofu by rolling it in spices and baking. My friend, Lisa, has a great post on dry frying tofu, which adds a great texture.
Have any of you out there tried this cookbook? If so, what are your thoughts? Also, what are your tried-and-true techniques for preparing tofu?