Vegan tofu scramble uses sulfurous kala namak to mimic the flavor of eggs, a clever trick that takes this protein-packed ...

The first time I had fried soft tofu, it was given the salt-and-pepper treatment, a classic Chinese preparation that depends on so much more than those two ingredients. The pepper is the floral ...

until the bell pepper has just started to soften. It will release some liquid. Add the tofu, stir to combine, then sprinkle in the salt and sugar. Stir-fry for about 2 more minutes, until the bell ...

Everyone will love this plant-based scramble, which is finished with melty soy cheese and a bright basil pesto. Neal Fraser is chef/owner of the critically acclaimed Los Angeles modern American ...

The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep ...

If you’ve never tasted fried soft tofu, with its unbeatable textural contrast between crispy and custardy, I can’t wait for ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried. But the cooks at Christopher Kimball’s Milk Street instead opt to ...

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 ...

½ to 1 teaspoon cayenne pepper ½ teaspoon Chinese five-spice powder 8 boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry ...