Silken, Medium-Soft, Firm, Super Firm: what does it all mean? Andrea Nguyen–author of Asian Tofu (Ten Speed Press, February 2012), Asian Dumplings (Ten Speed Press, 2009) and Into the Vietnamese Kitchen (Ten Speed Press, 2006)–demystifies the umpteen kinds of tofu found in everyone’s grocery store.
We’re excited to share with you this video, one of the video tutorials and slideshows in the enhanced eBook edition of Asian Tofu. Plus, take a stab at some of the recipes from the book! Here’s an excerpt: