Bean curd in its various forms gets rare star billing. The author traces tofu’s history, from its roots in ancient China and Japan to the contemporary western supermarket, and its eventual rise from obscure ingredient to mainstream foodstuff. Creative, eclectic recipes for tofu, tempeh, bean curd skin, and TVP have broad appeal.

Tofu is the perfect ingredient. Not only is it low in fat and high in protein – and thought to lower cholesterol – it is also incredibly versatile. This inspiring book opens with an introduction to tofu and the many tofu-related products available, plus techniques on preparing and cooking with tofu. The subtle flavour and soft texture of tofu means that it can be added to all kinds of dishes without clashing with other ingredients. From Tofu and Pepper Kebabs and Braised Tofu with Crab to Crispy Fried Tempeh and Tofu Berry Cheesecake, there is plenty of inspiration to help you to include tofu in your cooking, all illustrated with beautiful photography.

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