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

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 ...

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

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.

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.

Add the tofu skin, cumin, sugar, white pepper and 1/2 teaspoon salt and stir until the tofu skin is heated through, scraping down any parts that stick to the wok.

Mission Chinese’s Mapo Tofu Serves 4 (or 6 as a part of a larger meal) Ingredients: Base 2 ounces dried whole shiitake mushrooms 3 cups very hot water 1/3 cup soy sauce 1/2 cup doubanjiang (spicy bean ...

Of course, the two are practiced hosts, especially Leeann, who owns 55 Chinese restaurants in the Midwest, all bearing her name. They’re also authors of a new cookbook, “Everyday Chinese ...

Heat the oil in a large nonstick skillet over high heat. Blot dry the tofu, then pan-fry until golden brown and lightly crisp, 3 to 4 minutes per side. Transfer to a plate, leaving the oil behind.