Coagulated soybean milk isn’t the sexiest descriptor for bean curd, but coagulated animal milk isn’t a great way ... of tofu, making it puffier, spongier and more absorbent. The Chinese ...

I love the light, silky texture and mild flavour of egg tofu. Pale yellow and usually ... Put the wok back on the flame and add a little more cooking oil. Add the pork and stir-fry unt Il it ...

While there are countless ways to make baked tofu, Nguyen's method, which she says is "more like a Chinese style," starts with super-firm tofu that's cut into pieces and then weighted down for a ...

This is a Sichuan classic that’s an easy 10 minutes to prep and 10 minutes to cook. Mapo tofu is a traditional Chinese dish which many Asian people of different nationalities enjoy. Sometimes I ...

Typically, at a Chinese restaurant, the gai lan is first boiled or blanched in water and then stir-fried. But for me as a home cook, I want to reduce as many pots and pans I have on the stovetop going ...