And though tofu sticks may look shiny and more like industrial products when packaged and dried, paired with chunks of pork ...

When I became a vegetarian and wanted to cook tofu, my dad (a seasoned tofu pro) gave me this advice – forget trying to make it taste exactly like meat. Besides the texture, the gripe most ...

The taste of tofu varies tremendously and will depend primarily on the way it gets seasoned and prepared. It quickly absorbs ...

A seasoned rice dish is third up in our series on “oage-san,” a term of endearment used for “abura-age” (thin deep-fried tofu) found in Kyoto's kitchens. The recipe’s fried tofu cut into ...

Then drizzle sesame oil and soy sauce over the tofu and toss. 3. Toss the seasoned tofu in the cornflour and a pinch of salt and pepper mix till fully coated. In a heavy based pan add at least 1cm ...

This is the perfect combination of a crispy, fragrant crust and pillowy soft-centred tofu seasoned with a five-spice mix.

We complain that it’s bland, forgetting that so many proteins need seasoning. We lean almost exclusively on firm or extra-firm tofu, wrongly assuming that the only use for soft or silken is to ...

In a separate medium bowl, toss the tofu with cornstarch and salt. Heat oil in a large non-stick skillet or well-seasoned cast-iron pan over medium-high heat. Add tofu and let it cook undisturbed ...

Lower the heat to medium or medium-low and gently simmer for 15 to 20 minutes to allow the tofu to absorb the seasoning liquid; the tofu will expand slightly. Remove from the heat and set aside ...

Take yourself to a hidden gem in the capital specializing in cuisine made from homemade tofu Many think of tofu as a popular ingredient alternative to meat ora go-to for weight loss, as it’s an easy ...