To the best of my belief, proper nutrition and common sense living are man’s best medicine. I grew up knowing that my mother was a gifted cook who communicated to me her knowledges about good foods and nutrition. We spent many years cooking together. I was fortunate to realize then that not only learning about just cooking but also learning about good nutrition was important. Ever since I started teaching cooking on the West Coast of the United States, there have been many friends who wanted to learn more about Asian cooking which eventually led me to write cook books. I am under the impression that, since I wrote my first TOFU COOK BOOK in 1982, many more people have become aware of the importance of good nutrition to health, and have opened their eyes to the wonderfully nutritional, yet inexpensive soybean products. Statistics show that the average Americans spend 96 cents (or more) of every health dollars on treatment of disease and injuries, and only 4 cents (or less) of every dollar on prevention. I have tried to introduce nutritionally valued tofu to people who have not yet eaten and / or are willing to expand their tofu recipes. The tofu book provides simple and easy ways to approach tofu cooking and helps to know texture and flavor. All recipes appearing in the book use fresh tofu which is readily available at food markets.

Many of you are already familiar with tofu and other soybean products. Included in this book are recipes not only for tofu cooking but for other tofu products such as deep-fried tofu pouches (ABURA AGE), deep-fried tofu cutlets (ATSU AGE), deep-fried tofu burgers (GANMODOKI), grilled tofu (YAKI DOFU), freeze-dried tofu (KOYA DOFU), dried bean curd sheets (YUBA) and soy pulp (OKARA).
The ingredients are available at most of Oriental markets, some health food stores and supermarkets. Tofu and tofu products can add to the nutritional value of your menu in the form of exciting but inexpensive new dishes. Please note, however, for one thing I’m not writing this book to put you on a diet or for medical treatment. My intent in this book is to introduce to you tasty and attractive tofu and other tofu products, which can be cooked quick and easy. Tofu is remarkably versatile. Please experiment, be inventive and ingenious, and enjoy the fascinating cooking. Some of the ingredients in the recipes may be unfamiliar to you. The ingredients are listed on page 98 describing in details.

I hope this book will be welcomed by nutrition-conscious people as well as gourmet cooks.

Two of the amazingly good tasting and visually beautiful Tofu dishes you can easily make right in your kitchen from products you can buy at your supermarket or at a Chinese grocery.
CURRY FLAVORED CHINESE-STYLE TOFU Page 48	PORK AND TOFU WITH HOT CHILI SAUCE Page 50