Many tofu experts like Ms. Trang and Andrea Nguyen, who wrote the cookbook “Asian Tofu” (2012) and this primer on tofu, believe in celebrating the product for what it is.

I’ve never met a wonton soup I didn’t love. A bowl (or plastic takeout container, more often than not) of succulent dumplings suspended in a savory, salty broth is reliable comfort.

Ricotta is like a fine-textured cottage cheese with a slightly sweet flavor. Ricotta cheese comes in whole milk, part-skim (reduced-fat), low-fat (light) and fat-free forms. Though whole-milk ...

Every kind of prepared tofu imaginable was there, along with so many noodles we lost count. Thick noodles, thin noodles; rice, bean, tofu, wheat, you name it.