Tofu is an incredibly versatile ingredient, and each of these popular Asian dishes offers unique flavors and traditions while ...

Szechuan tofu is bold and spicy with crispy tofu tossed in a tingly homemade sauce. It’s aromatic and full of flavor. Made in ...

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.

Tofu takes center stage in Che’s new book, “The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition,” which chronicles how she came to terms with her own ...

The blander tofu serves as a lovely contrast to the strongly flavored egg. (Megan Zhang) To make this dish, open a box of silken tofu, draining it carefully.

3. In a medium soup pot, bring chicken broth and water to a gentle boil. Add the Campbell Soup mixture to the broth and turn the heat to medium high. Add the mushroom cubes and tofu cubes to the ...

1. Have on hand a medium heavy-based saucepan. 1. In the saucepan, combine the rice, water, olive oil, and salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 40 minutes, or until ...

The tofu even works well the next day -- which is good, because you're likely to over-order. The combo special contains more than enough for a meal, and for $11.99, you also get veggie egg rolls ...

Drain the tofu, reserving the marinade. Reduce the heat, then add the tofu to the pan and stir-fry until heated through, 2 minutes. Remove the tofu and vegetables from the pan.

Total cooking time for the tofu is about 5-6 minutes. 5. When nicely browned on most of the sides, remove from the skillet and leave the extra oil in the pan.