so after it’s drained and patted dry, the tofu is much firmer and less water-logged. As a bonus, the salt in the water also pre-seasons the tofu. How to fry:Since this tofu is shallow-fried in ...

An easy vegan stir-fry that will get you through the lean times with a tofu marinade that's really useful for salads and lunchboxes too. For the marinated tofu, combine all the marinade ...

However, it is important to make sure, to pat dry the tofu well on all sides, to remove all moisture before cutting and again ...

Pale yellow and usually sold in tubes, egg tofu is delicate and needs to be handled gently. Use a sharp, thin-bladed knife to cut it and, if you are pan-frying it, use a metal spatula instead of ...

Cube the tofu and cover in half of the sauce (setting the other half aside). Put a wok over a high heat, add the sesame oil and fry the tofu for about 5 minutes. Add the garlic, ginger and chilli ...

Try this vegan take on palak paneer that uses tofu instead of typical paneer. It's a simple recipe to make if you like ...

As a college student, it’s hard to get vegetables, protein and carbs into a balanced meal every day on top of daily life, but ...

Pat the tofu dry with kitchen paper and cut into 1ócm cubes. Heat 2 tablespoons of oil in a wide non-stick frying pan and fry the tofu until crispy and brown all over, then transfer to a plate.

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 ...

Deep-fried tofu simmered in broth with greens caps the series that explores ways to enjoy “oage-san,” an endearing name for the thin fried tofu used by the people of Kyoto. The combination of ...