The New York Times

An Old Trick to the Crispiest Tofu

Why fry when you can freeze? By Eric Kim Eric Kim has been eating and cooking tofu his whole life. This is the crispiest he has ever made it. March 11, 2024 About 1,500 years ago, in the mountains of ...
KCRW

Cheeseburger potstickers, anyone? Chef Shirley Chung mixes American fast food and Chinese cuisine

Shirley Chung is a Chinese chef who likes to rebel against tradition. She makes mochi donuts, cheeseburger potstickers, and vegan dumplings with spicy tofu aioli. She’s been making dumplings since she ...
CNN

How to cook tofu so even meat-and-potatoes diners will dig it

Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for ...
The New York Times

Mapo Tofu, but With Tomatoes, Please

Those last beautiful summer tomatoes are put to good use in Hetty Lui McKinnon’s take on the classic Sichuan dish. By Mia Leimkuhler Today we have for you: A mapo tofu recipe that makes good use of ...