1. Spread tofu slices on a paper-towel lined baking sheet, and let the tofu drain for 20 minutes, then gently press with dry ...

Grate the Tofu: Once the tofu is well pressed, grate it using a box grater. Use the coarse grating side to get a texture that mimics small pieces of meat. Prepare the Marinade: In a large bowl ...

Aguafaba, the liquid produced by cooking chickpeas, stands in for eggs in meringues and sheet cakes. Ko adds applesauce to ...

Unlike shallow and deep-frying cooking methods, air-frying tofu requires only a small amount of oil, sparing you from using a significant portion of your favorite cooking oil. Fast, efficient ...

In a separate medium bowl, toss the tofu with cornstarch and salt. Heat oil in a large non-stick skillet or well-seasoned cast-iron pan over medium-high heat. Add tofu and let it cook undisturbed ...

Add tofu slabs, and let soak 10 minutes, flipping tofu slabs once after 5 minutes. Stir together hot sauce and mustard in a small bowl; set aside. Stir together flour, cornstarch, black pepper ...

Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu. For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes ...

Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu ...

You can sometimes find this in supermarkets, where it’s sold in small plastic tubs, but the best is made at tofu shops. Fu yu and naam yu Fu yu (which is off white) and naam yu (reddish in ...