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 ...

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 ...

Tofu is a delicious and super versatile ingredient. From traditional Sichuan dishes like mapo tofu with crispy Chinese ...

2. In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu ...

Have you ever pressed tofu before cooking? It can make a big difference. Pressing tofu gives it a denser texture, resulting in a chewy and soft consistency when cooked. The flavor is also more ...

(CNN) — Peek inside Jackie Akerberg’s refrigerator and you’ll see a rainbow-hued array of fresh fruits and vegetables, all washed, dried and transferred to glass food storage containers. They’re about ...

Cubes of firm tofu stacked on a wooden cutting board with fresh herbs - Food Fantasy/Shutterstock With all the different types of tofu, understanding their differences and which kind to use in recipes ...

We’ve heard it before: Tofu is bland and boring. If you’re of this mindset, you’re probably just not doing it right. (Note: tofu is not just for vegetarians and vegans. When seasoned and cooked ...