1. Press the tofu very well. The longer it is squeezed of moisture, the firmer the texture will be and the more flavor it will absorb as it marinates. Either use a tofu press, OR drain liquid from the ...

It is my fervent belief that when someone tells me they “hate” tofu, they simply haven’t tried it in a way they like yet. That can apply to tons of foods, but there seems to be a prevailing perception ...

Hello, Sunday cooks. I’m just back from New York, where it became wool sweater weather overnight. There was a proper chill ...

So here's the thing, if you're looking to shake things up in the kitchen, fried tofu is a fantastic choice. It's like, really ...

There was a time when whole-grain rice meant one thing: brown rice, long grain or short. Eventually brown basmati hit the market, but those choices pale in comparison to what we can find on ...

If you’re looking to elevate your tofu game, you’ve come to the right place. Tofu can be a blank canvas, but the right marinade transforms it into a flavorful masterpiece. With options ranging from ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

This dish features an essential vegetable in Chinese cookery: snow peas. This legume is entirely edible, including the pod, which accounts for its French name, Mange-tout or eat it all. Snow peas are ...

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 ...