Follow these tips from cookbook author Andrea Nguyen, and golden, crisp-chewy tofu is just a few steps away. Shatter-crisp chicken. Crunchy-on-the-outside, creamy-on-the-inside fries. Warm, ...

Salt and pepper squid is a classic dish on Cantonese restaurant menus, and tofu stars in this plant-based adaptation. The ...

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Agedashi tofu (揚げ出し豆腐) is a popular dish served at both Japanese-style pubs and at home, where tofu is coated with flour or potato starch and deep-fried, then dipped in soy sauce-based broth. It is a ...

Prepare the tofu by draining and pressing to get as much water out as possible. To press, use a tofu press or wrap tofu in towels and place a plate with a weighted object on top for 10-15 minutes.

PREPARATION: Wrap the tofu in a clean kitchen towel or paper towel and place in a glass pie plate. Let drain about 1 hour. In medium saucepan, combine dashi, mirin and soy sauce; bring to a boil over ...

Prepare the tofu by draining and pressing to get as much water out as possible. With your hands, tear the tofu into 12-16 pieces and place on a plate or baking rack over a towel. Pour the vegetable ...

This delicious dish has a crisp exterior which hangs onto a sauce, while remaining soft and creamy on the inside. But I understand where tofu haters are coming from. Most tofu "steak" recipes I've ...

Pan-fried tofu used to confound me. Most recipes require an extended period of time to press the tofu before patting it dry and putting it in hot oil. Unless you’ve magically removed all of the liquid ...