Sometimes I think we Westerners — or many of us, anyway — have it all wrong when it comes to tofu. We think we have to press it; we don’t. We think we can’t freeze it; we can. We think its only use is ...

Bring to a boil. Combine cold water and cornstarch then add to sauce to thicken. Cook sauce for 5 -10 minutes. Deep fry tofu @ 350F until golden brown. Drain and set aside. In small amount of oil, ...

the idea that the only tofu suitable for frying is the absolute firmest you can find. If you’ve never tasted fried soft tofu, with its unbeatable textural contrast between crispy and custardy ...

Begin by cutting the firm tofu into cubes and frying them till golden brown. Add colorful bell peppers, broccoli, and snap ...

Tofu is available in firm, soft or 'silken' textures. It's also available ready-flavoured - smoked, spiced or marinated. Beancurd (tofu) is usually sold packed in water in plastic packets or ...

But tofu is so much more than that. You can freeze tofu, bake it, deep fry it, or whip it into a luscious, creamy dessert. There are all kinds of varieties to explore, from the funky, tangy ...

Cut tofu into cubes or rectangular pieces as desired. 2. Apply a little salt on tofu pieces and keep aside for 15 minutes. 3. Mix gram flour, curd, red chilli powder, ginger paste, garlic paste, garam ...

(CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.

A seasoned rice dish is third up in our series on “oage-san,” a term of endearment used for “abura-age” (thin deep-fried tofu) found in Kyoto's kitchens. The recipe’s fried tofu cut into ...

This vegan snack goes very well with champagne or cocktails. It's easy to make, but leave plenty of time to soak the mushrooms and press the tofu. You can make the mixture hours or even the day ...