使える豆腐レシピ -豆腐・油揚げ・高野豆腐・湯葉・おから・豆乳で作る。毎日食べたい和・洋・中・韓116品-
by 笠原 将弘
Features 116 everyday recipes using tofu and soy products across Japanese, Western, Chinese, and Korean cuisines for versatile home cooking.
About This Book
This book presents 116 recipes featuring tofu, aburaage, koya-dofu, yuba, okara, and soy milk.
Recipes cover a range of Japanese, Western, Chinese, and Korean dishes suitable for daily cooking.
Each recipe uses accessible ingredients and straightforward methods to prepare tofu in varied forms.
The collection emphasizes practical ways to incorporate tofu into balanced, flavorful meals.
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