Spicy and slightly sweet, the Korean chile paste gochujang is the star of this vegetarian supper. Bake tofu cubes in the oven until crispy and pale golden, put on a pot of rice, and simmer a glaze ...

One gem of tofu wisdom is that freezing it not only extends its lifespan ... slice it into slabs or cubes, and store it in a ...

Smaller cubes provide a lot more available surface ... "One of the best ways to use frozen tofu is for a tofu gyro!" ...

These Umami-Packed Tofu Cubes Are Vegetables' Best Friends Not only does freezing firm or extra firm tofu preserve it, it also helps reduce the moisture content of the bean curd, for crispier ...

These days, he reckons it’s easy to create dishes on a par with restaurant food by buying frozen ... sauce and tofu, stir-fry and simmer until water content is reduced. Tofu cubes may lose ...

Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl. Mix the flour and paprika on a rimmed plate or in a wide bowl and season ...

Cut tofu into large cubes, and pat them dry with a towel. Place ½ tablespoon of oil in a non-stick pan, and heat it over medium heat. Add the tofu cubes, and cook for five to six minutes ...

Blend to combine while adding extra-virgin olive oil in a steady stream. Place tofu cubes in a shallow dish, and pour ¼ of dressing over cubes to marinate. In a skillet over medium heat ...

Set aside. Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes. Heat the oil in a large frying pan over a medium–high heat until ...