Follow these tips from cookbook author Andrea Nguyen, and golden, crisp-chewy tofu is just a few steps away. Shatter-crisp chicken. Crunchy-on-the-outside, creamy-on-the-inside fries. Warm, ...

Agedashi tofu (揚げ出し豆腐) is a popular dish served at both Japanese-style pubs and at home, where tofu is coated with flour or potato starch and deep-fried, then dipped in soy sauce-based broth. It is a ...

Aburaage (油揚げ), also known as “usu-age (薄揚げ)” or “age (揚げ)” in some regions, is basically thin slices of tofu that have been dried and deep-fried to golden perfection. The outcome is a slightly puffy, ...

2021 F&W Best New Chef Ji Hye Kim coats crispy fried tofu in a glossy salty-sweet glaze made with soy sauce, gochugaru, ginger, and garlic. Ji Hye Kim is the award-winning chef/owner of Miss Kim in ...

I love the versatility of tofu, which can be made or cooked to take on so many textures, from firm and crisp to crumbly and bouncy to silky and smooth as custard. That it absorbs a wide range of ...

A vegan stew loaded with two types of tofu, ginger, chilli and doubanjiang. Serve with thick udon noodles tossed in the rich and perfectly balanced sauce. Heat the vegetable oil in a wok or large ...

Five stars and over 27,000 reviews later, Molly O’Neill’s classic recipe still soothes, charms and comforts. By Genevieve Ko Good morning! Today we have for you: An old-fashioned beef stew that always ...

We tested plain tofu against tofu coated in potato starch, cornstarch, and rice flour to find out which method creates the crispiest fried tofu—and why starch makes such a dramatic difference. I love ...