Tofu is not everyone’s cup of tea. Some people struggle with its sponge-like texture and appearance, and it doesn’t help that it’s fairly bland by itself. But with a little zhuzhing, tofu can be a ...

I'd been on the hunt for an easy, high-protein, plant-based lunch. Martha Stewart's crispy fried tofu has become my new go-to ...

Have you ever pressed tofu before cooking? It can make a big difference. Pressing tofu gives it a denser texture, resulting ...

Tofu is often called a blank canvas, an empty surface on which to paint your sauces, marinades and whims. But, while its flavor is mild, tofu is anything but blank. It brings plenty to the plate: a ...

Soybean tofu, or bean curd, has been consumed in China for more than 2,000 years as a high protein, nutrient-dense, low-cost meat substitute. Soybeans are also easy to cultivate with one of the lowest ...

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This fragrant vegetarian curry borrows a technique from cookbook author Andrea Nguyen, who first warms tofu with some of the sauce (for flavor) before adding the frying oil (for crunch). Once crisp, ...