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A LEARNING EXPERIENCE

For the love of tofu
Tofu First Encounter
I’ll be honest. As a classical French Chef with limited knowledge of Asian cuisine, there was a time, long before I created this tofu ecookbook, I didn’t really understand tofu, or soybeans in general. One day, a smiling proud Asian tofu lover, Ayako, presented me with a block of semi-firm tofu in hope of testing my tofu skills and enjoying the results. For days, I hid it in the back of the refrigarator so that I could surreptitiously throw it away.
In acordance with my tofu uneducated cohorts working alongside in the kitchens, after hesitating to taste a morsel of the culprit, one tiny bit and no more, we all came to the wise decision to make a scene of smashing that horrendous tasteless block and call it a forever non-tofu day in my kitchen.
It was clearly a unanimous agreement, to have a "tofu-smash party" outdoors, in light of the extend of a multitude of "flying shrapnels" had it taken place indoors. This turned out to be a success and the wild life had no issues eating it as it was quickly devoured, and made me wonder: "Am I missing something here?". But again, every one agreed: "there shall no longer be tofu in sight". Case closed. Apologies were presented to the Lady Ajako.
"The highest form of ignorance is when you reject something you don’t know anything about.” – Wayne Dyer"
30 years later; what a turnaround: withtout tofu, I am 'fufu'. As I gradually came to understand the tasteless soft, medium firm, extra-firm ubiquitous soy, this "Asian Gold" has become a shining star in my kitchen. A total illumination! Turn the pages, and follow the guide to discover the culinary marvels of TOFU.
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ecookbook 19 Recipes