Step 3: Remove the weight from the tofu and pat dry. Cut into 1-inch cubes and add to a bowl with cornstarch and a pinch of salt. Toss to coat. Step 4: Add pumpkin and coconut milk to the soup.

But, as it turns out, you don't have to wait till you go out to eat in order to enjoy the delicious, umami-rich soup — ...

Anyone who has pressed a block of tofu can tell it’s a fairly waterlogged product. According to America’s Test Kitchen, tofu ...

Try this easy Tofu Manchurian Recipe that requires you to cook tofu first and then cook with Asian sauces and veggies in a ...

Add the tofu and cook for another minute, then remove from the heat. Season with the salt and fish sauce, tasting and adding more if needed. Serve the soup with rice, either mixed in or on the side.

Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides.

I love the light, silky texture and mild flavour of egg tofu. 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 ...