This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite | 
 enlarge | Author: Deborah Madison
Publisher: Broadway
Category: Book
List Price: $15.95
Buy Used: $2.94
You Save: $13.01 (82%)
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Rating:  24 reviews
Media: Paperback
Pages: 144
Number Of Items: 1
Shipping Weight (lbs): 0.6
Dimensions (in): 8 x 8 x 0.4
ISBN: 0767904192
Dewey Decimal Number: 641.65655
EAN: 9780767904193
Publication Date: April 18, 2000
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| Editorial Reviews:
Amazon.com Review
Many of us like the idea of tofu better than the reality, and few of us know how to cook with it. Chef Deborah Madison's This Can't Be Tofu addresses such qualms, offering 75 recipes for this healthful (high in protein and low in salt, fat, and calories) food. Madison knows that tofu can be delicious, and provides recipes for a wide range of dishes that glorify its fresh milky taste and yielding texture--or that use it to make other foods (like mayonnaise) better for us. Beginning with an introduction to tofu varieties, Madison then discusses tofu purchasing and basic preparation techniques such as draining and pressing, which make tofu a useful flavor medium. Quick and easy tofu recipes like Seared Tofu with Chives and Peppers follow, along with formulas for tofu-based appetizers, salads, soups, stir-fries, curries, and pasta, among other fare. Particularly winning recipes include Spring Rolls with Shredded Cabbage, Mushrooms, and Tofu; Red Pepper and Miso Soup with Tofu and Black Sesame; and Sauteed Asparagus with Curried Tofu and Tomatoes. Madison also provides breakfast recipes like Scrambled Tofu with Herbs and Cheese (and ones in which tofu takes the place--without imitation--of sausages), plus a group of tofu sweets, including shakes and smoothies. A short section on accompaniments, such as Sweet Potatoes Baked with Oranges, concludes this comprehensive introduction to an ancient food that Madison makes modern and newly delicious. --Arthur Boehm
Product Description
One taste and you'll say, "This can't be tofu!" But it is....
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?
Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautes, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
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| Customer Reviews: Read 19 more reviews...
 Terrible book--not even vegetarian!!! November 28, 2008
Vegan Symphony (Smithtown, NY)
0 out of 1 found this review helpful
I got this book from a well meaning friend a couple of years ago on my birthday and to my horror, the book had recipes that called for salmon and other dead stuff....
Deborah Madison makes her living writing vegetarian cookbooks and when you title a book "This Can't Be Tofu", many would assume that it would be mostly vegan, if not all vegetarian.....many of the recipes called for dairy and eggs, and yes the occasional dead fish...
She also fell in love with deep frying in this book. I am not a Deborah Madison fan and never use this awful cookbook.
NOT RECOMMENDED!
 What does it look like? December 5, 2006
S. Carlyle
8 out of 15 found this review helpful
I purchased this book as a gift for a friend that recently decided to become vegetarian. I am unfamiliar with tofu and tofu cooking, as is she, so I thought it might be helpful to have a cookbook with tasty meatless recipes. Mind you, I haven't tried any of the recipes in this book, they may be delicious, but what I found disapointing is THERE ARE NO PICTURES (except for the three on the cover.) I hope the recipes in this book taste more appealing than the book is to look at.
 Such Tasty Dishes! November 17, 2006
S. Johnson (Chicago, IL United States)
4 out of 5 found this review helpful
Love the variety if offers, from breakfasts to desserts. Each time I sit down to plan my meals for the week, this one is right by my side. Anyone accustomed to flavorful meats seeking alternatives will love this book. Also the perfect size; not cumbersome to have in the kitchen.
Great recipes - good enough to forgive the title June 6, 2006
F. Webb (NY United States)
15 out of 15 found this review helpful
I was bothered by the title of this book, which implied strongly that tofu is a thing that must be disguised or improved, requiring the proverbial "spoonful of sugar" to be palatable. I bought it anyway because flipping though the recipes looked very interesting, and I reasoned that if the author really felt that way about tofu, she probably wouldn't be writing a tofu cookbook... right?
I've had the cookbook for a few months and probably made about a dozen different recipes so far. Every one has been a hit with me and with my family. Two of the soups have have already become family standards. My favorite is one with Thai red curry, coconut milk and butternut squash. I'm a big fan of Thai food and could make this soup every week if I weren't committed to variety.
I haven't tried any of the sauces, but not a single recipe I've tried has been a dud.
You can't go wrong with this book June 1, 2006
JKL (New York, NY United States)
14 out of 14 found this review helpful
I have had this book for a couple of years and I cook from it frequently. It is true that many of the recipes call for frying, but the tofu is usually pan-fried in a very small quantity of oil. There are many Asian-inspired recipes, which doesn't bother me, because I find them all to be delicious. The recipe for Asian stock is great and it lends a lot of flavor to the dishes that use it. The szechuan tofu and green beans (which uses the mushroom soy sauce that one reviewer mentioned) is worth the small investment in a bottle of such an odd ingredient and the recipe is so good that I have gone through a big bottle of mushroom soy sauce using it only to make that one dish! And while it is true that some of the recipes are not vegetarian or vegan, I just want to add that I have been a vegetarian for a long time and I own dozens of vegetarian cookbooks, and for some reason the best ones are written by people who are not vegetarian!
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