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    Tofu Shop Cookbook: A collection of recipes written by Louis & Georgia Green
    Tofu Shop Cookbook: A collection of recipes written by Louis & Georgia Green
    Tofu Shop Cookbook: A collection of recipes written by Louis & Georgia Green
    Ebook163 pages1 hour

    Tofu Shop Cookbook: A collection of recipes written by Louis & Georgia Green

    By Georgia Green and Louis Green

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    About this ebook

    Culminating from years of experience, Tofu Shop showcases a selection of the most memorable dishes created since the shop's opening in 1982. With over 70 recipes, beautiful color photographs, and a personal recollections of the business and it's humble beginnings, this book is real food at its best.
    LanguageEnglish
    PublisherBookBaby
    Release dateFeb 19, 2014
    ISBN9780992274016
    Tofu Shop Cookbook: A collection of recipes written by Louis & Georgia Green

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      Book preview

      Tofu Shop Cookbook - Georgia Green

      A POEM BY WILLIAM SHURTLEFF

      Tokyo, Japan March 1975

      Like water that flows through the worlds, serving as it moves along, tofu joyfully surrenders itself to the endless play of transformation. Pierced with a skewer, it sizzles and broils above a bed of live coals; placed in a bubbling, earthenware pot over an open fire it settles down next to the mushrooms and makes friends; deep-fried in crackling oil, it emerges crisp and handsome in robes of golden brown; frozen all night in snow under vast mountain skies, it emerges glistening with frost and utterly changed. All as if it knew there was no death to die, no fixed or separate self to cling to, no other home than here.

      A true democrat in spirit, tofu represents the same face to rich and poor alike. Placed before nobility in East Asia’s finest haute cuisine, it is humble and unpretentious. Served up as peasant fare in rustic farm houses, it is equally at home. Though unassertive, it is indispensable in the diet of more than 900 million people. Holding to simplicity, it remains in harmony with all things, and people never tire of its presence. Through understatement and nuance, it reveals its finest qualities.

      OUR TOFU

      Tofu, or bean curd as it is sometimes known, has migrated from the East and has proliferated into an array of menu choices throughout Western kitchens today. This versatile vegetarian source of protein is cholesterol free, low in fat and contains 16 essential amino acids. Produced in a variety of forms, silken, firm, dried, tofu is often considered to be anticlimactic, boring and bland. Tofu is nothing without the dashi. Inconspicuous tofu waits around and borrows from all its associated ingredients; ginger, garlic, anise, soy sauce, sesame, chilli, mint, vanilla, maple syrup and more. It will steal the chicken from your soup, and absorb the flavor out of any sauce it’s served with. The ‘meat of the fields’ is a humble food-gift from the Chinese.

      In 1946, Ron Smith teamed up with FG Roberts, a pioneer in the Australian health industry, to create soy foods such as pasta and soy chocolate. During that time, the importation of soy beans and other products into Australia was a difficult and slow process, as customs and import dealings for the whole country were only located in Canberra. The soy flour they were using was being imported from America, and it was solvent extracted which left a chemical taint on the flavour. By 1963, fed up with repeatedly receiving shipments that were infested and of poor quality, Ron decided to build his own soy processing plant in Melbourne. Together with local soy bean growers and farmers, he spent ten years acclimatising American soy varieties to cultivate in the east central Australian climate. With soy bean crops now thriving in the Riverina region of New South Wales and Victoria, Ron and his son Paul became the suppliers that we use at the Tofu Shop, delivering us Australia’s finest non-genetically modified soy beans to craft our tofu from.

      Paul Smith, Ron Smith and Malcolm Green.

      OUR TOFU MAKING PROCESS

      1. Soak soy beans overnight

      2. Grind the beans into a paste ‘goh’

      3. Cook the ground beans and water

      4. Squeeze the cooked beans to obtain the soy milk

      5. Curdle the soy milk with nigari (magnesium chloride) to form curds and whey

      6. Place the curds and whey into a cloth lined setting box

      7. Press the curds to remove the whey and firm the tofu block

      INTRODUCTION

      Tofu Shop International is a family run business. Opening in 1982, we began manufacturing hand crafted ‘Nigari Tofu’ on the premises, which we later named ‘Five Seasons Brand Tofu’. Our certified ‘GMO free’ soya beans are sourced from the Riverina region (NSW), and our Nigari is sourced from South Australia. By following traditional Japanese hand crafting techniques, we are able to produce tofu which is superior in flavour and texture.

      From the beginning, we offered an extensive range of true health food products, supplements and wholefoods, and our original ‘Soyvlaki’, complete with bread cooked fresh on the hotplate. We created a soft serve soy ice-cream in a range of flavours. And our tofu cakes remain as unique, delicious, healthy dessert options.

      Each day our unrestrained chefs create all kinds of taste sensations for our customers, using innovative combinations of seasonal ingredients. They prepare daily a new, adventurous ‘menu’ that reflects growing tastes for healthy eating. We offer various serving sizes to eat in or take away, using the highest quality ingredients. Many of these ‘menus’ are so original they have never been repeated, and other old favourites such as Chilli Jam Tofu makes regular appearances.

      More importantly, we hope you

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