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I get it—it’s hard to resist the appeal of shatteringly crisp tofu. It’s why we’ve devised so many hacks on how to achieve just that, with everything from starchy dredges to wringing out tofu like a ...

14 ounces extra-firm tofu, cut lengthwise into 3 equal slabs, divided Instructions: Place tofu on paper-towel-lined plate and let drain for 20 minutes, then gently press dry with paper towels.

Peek inside Jackie Akerberg’s refrigerator and you’ll see a rainbow-hued array of fresh fruits and vegetables, all washed, dried and transferred to glass food storage containers. They’re about to get ...

Tofu is not everyone’s cup of tea. Some people struggle with its sponge-like texture and appearance, and it doesn’t help that it’s fairly bland by itself. But with a little zhuzhing, tofu can be a ...

We may receive a commission on purchases made from links. Grilling is a great way to cook tofu because it infuses delicious ...

Truth be told, even having grown up with it, I’m not the biggest tofu lover. The way I truly ever enjoyed it was in silken form in soups — in miso soup or haemul sundubu jjigae (Korean spicy seafood ...

1. In a heavy-bottom soup pot over medium-high heat, heat the oil. Add the garlic and ginger and cook, stirring, for 1 minute. Add the carrots and mushrooms. Cook, stirring, for 3 minutes more. 2. Add ...

For years I was only mildly interested in eating tofu. I could take it or leave it. My husband hated it. He eats everything from beets to liverwurst to stinky cheese. But up until the last couple of ...