For two thousand years, the Chinese have been making magic with tofu, and it was centuries ago that they spread the curd word to Korea and Japan. Today, tofu figures into some of the worlds most beguiling dishesfrom tongue-searing mapo tofu to sundubu jjigae, a roiling Korean stew, to that delicate izakaya staple, agedashi tofu. If tofu still suffers a bad reputation in some Western circles, thats likely due to two things. The first is that some supermarket fu is really bad! The second? Were not using it in dishes that really showcase its finer qualities.
Enter Andrea Nguyen. The Northern Californiabased author and culinary instructor wrote the book on great techniques for whipping up tofu at home, and shes sharing her expertise with you here today. To Nguyen, making tofu is just like making cheese or breadan enjoyable craft that takes practice and a little discipline. Get the technique down, and youll wind up with a delicious, subtly flavored block of curd that you can use to master some of the best dishes on the planet.
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don’t tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you’re a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.