Preparing tofu almost always starts with a good press — that is, unless your recipe calls for the soft or silken varieties. There's also the exception of pre-pressed tofu, which happens to be a real ...

Because tofu is so versatile, why not give this plant-based protein a romantic spin, à la our marry me chicken? Pairing our signature creamy, garlicky sauce with crispy tofu was every bit as good as ...

Nutrition Facts: 1-1/4 cup: 233 calories, 3g fat (1g saturated fat), 0 cholesterol, 3733mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 22g protein. A quick, cozy classic that showcases tofu at its ...

Tofu is a wonderfully versatile ingredient. It’s great pan-fried, grilled, scrambled and whizzed into spreads and sauces. But I like it best pan roasted until it becomes meltingly golden and crisp.

Imagine the cookbook as Lonely Planet guide -- trail-stained, river-logged, loaded with maps and pictures, the recipes like scrawled postcards -- and you get an idea of the kind of books Jeffrey ...

Porcini ragù. Roasted broccoli with whipped tofu. French lentil salad. Here’s what readers loved the most. Merry Christmas to ...

Zest the lemon and orange and set aside. Squeeze the lemon and orange juices into a small saucepan, add the carrot juice, honey, soy sauce, and cayenne, and bring to a boil. Let it simmer on low heat ...

The trick for making delicious tofu is twofold: First, you have to nail the spices; second, you have to dedicate your life (or, okay, a 45 minutes) to the pursuit of crispiness. The I Am a Food Blog ...

Pressed and roasted tofu, alongside broccoli, is topped with chile-garlic oil and served atop rice. Pressed tofu makes for a crisped backdrop for chile-garlic oil. Slowly cooking the chiles and garlic ...

Listen up, tofu skeptics, you hunk-o'-red-meat lovers in the bosom of beef country who wouldn't touch a block of soy with a 10-foot chopstick. You are going to be eating tofu - and liking it - within ...