You've seen tofu. You've eaten tofu. And there's a good chance you've purchased tofu at the grocery store - it's available just about everywhere now. You'll find a few different densities of tofu in ...

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 people have ...

Despite the wide variety of culinary backgrounds among these chefs, they all agree that one of the best ways to cook tofu is ...

This week on Basically, we’re diving deep into one of our favorite ingredients: tofu. To get all of this (and more) way before it hits the web, subscribe to our print magazine. When I look at a block ...

If you’re a tofu fan, you may have noticed an unfortunate dichotomy: Those golden, crispy-on-the-outside, just-squidgy-enough-on-the-inside pieces you get in a bowl, stir-fry, or sandwich from a ...

In a shallow bowl, combine cornstarch, onion powder, paprika, 1/2 tsp. oregano, 1/2 tsp. red pepper flakes, and a pinch of ...

Truth be told, even having grown up with it, I’m not the biggest tofu lover. The way I truly ever enjoyed it was in silken form in soups — in miso soup or haemul sundubu jjigae (Korean spicy seafood ...

If you’re cooking with tofu—especially in dishes like sofritas, stir-fries, or crispy baked cubes—there’s one step you really can’t skip: pressing the tofu. And no, you don’t need a special tofu press ...

Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for ...