Expert Tips Remove excess water from the tofu by wrapping it in a clean towel, placing a heavy object on top, and pressing it for about 10 minutes or more. This will help give your tofu a firmer ...

Texture: Hard tofu is firm and can be easily cut into pieces, making it great for stir-fries, grilling, and baking. Silken tofu is very soft and smooth, almost like pudding, so it’s better for ...

Tofu itself doesn't have a strong flavor and it absorbs marinades extremely well. You can crumble it, chop it, grill it, and even blend it—the recipe opportunities are endless. We've gathered up Real ...

Tofu, or bean curd, originated in China 2,000 years ago. It's been a staple in Asian cultures ever since — along with other soy foods like tempeh, natto and miso. Once emblematic of the hippie… ...

These breakfast recipes, from smoothies to yogurt parfaits to chia pudding, are heart healthy and lower in saturated fat and ...

High-protein vegetarian meals keep you energized, support muscle health, and leave you feeling satisfied. Dig into these ...

These 15 vegan takeout-style recipes give you the option to make plant-based versions of classics like butter curry and kung ...

Briefly rinse the dried scallops under running water, then put them in a bowl and add 150ml (⅔ cup) of boiling water. Leave to soak for about 30 minutes, or until very soft. Drain the scallops ...

You need to start with extra-firm tofu, which holds its shape under high-heat conditions, and it must be pressed to expel excess liquid first. The original recipe says to slice the tofu, sandwich ...

Everyone’s a winner with no-cook cold tofu salad with peaches, peaches and cucumbers with gochujang vinaigrette and peach tea ...