Drain package of extra firm tofu, transfer to large cutting board, and use paper towels to blot water from tofu. Cut into cubes. Heat 1⁄2 tbsp canola oil on large pan and brown tofu cubes.

To prepare croutons, preheat oven to 350 F. In a large bowl, toss together the bread, oil, garlic and rosemary. Transfer the bread to two large baking sheets and toast 20 minutes, or until ...

The first is pressed tofu, a meaty, compressed brown-skinned version of bean curd, sold tightly wrapped in plastic in almost every Chinese market. (Sadly, it’s not that easy to find in ...

Tofu travels the world: Ben Franklin and a Chinese spy While East Asia has been munching on tofu for more than 1,000 years, it took a lot longer for it to catch on globally.

Mark Bittman, author of “The Minimalist” and “How to Cook Everything,” shares the kitchen with some of the most influential and inventive chefs from around the globe. Mark Bittman, author ...