Tasty Tofu und Tempeh

Tofu and tempeh are on everyone's lips, but many eat them more out of conviction than for pleasure. It's high time to fully explore the flavor potential of these protein-rich stars of plant-based cuisine. Not only are they good for the climate, animal welfare, and human well-being, but they also taste really good—extremely delicious, in fact, when you know how to prepare them properly. The first step to maximum enjoyment is to view tofu and tempeh as independent ingredients, not just as meat substitutes. Successful author Martin Kintrup showcases the full culinary range of tofu and tempeh in 55 recipes. Drawing from traditional preparation methods and cooking techniques in their Asian countries of origin, he explains how to properly prepare, season, and cook tofu and tempeh. The savory and sweet ideas are inspired by Asian cuisine as well as popular dishes from around the world. The recipes are practically organized into chapters on silken tofu, firm tofu, tofu specials, tempeh, and desserts. Tofu and tempeh are open to everything and everyone—not just in terms of flavor diversity: the book is aimed not only at those who follow a strictly plant-based diet but also at anyone who enjoys tofu and tempeh. In addition to many vegan and vegetarian recipes, there are also dishes that include fish and meat. The author provides tips on how these can be varied in a purely plant-based way. Everything you need to recreate the recipes—basic knowledge and the best types of tofu and tempeh—is presented at a glance in the introduction. For those who feel inspired to cook more, the manufacturing chapter offers detailed step-by-step instructions for making tofu and tempeh at home, exciting variations, versatile marinades, and quick recipes. A must-have for all tofu and tempeh fans!.