Make Your Own Tofu with Andrea Nguyen

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 world's most beguiling dishes: from 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, that's likely due to two things. The first is that some supermarket fu is really bad! The second? We're not using it in dishes that really showcase its finer qualities. 

Enter: Andrea Nguyen. The Northern California-based author and culinary instructor wrote the book on great techniques for whipping up tofu at home, and she's sharing her expertise with you here today. To Nguyen, making tofu is just like making cheese or bread: an enjoyable craft that takes practice and a little discipline. Get the technique down, and you'll wind up with a delicious, subtly flavored block of curd that you can use to master some of the best dishes on the planet.