We lean almost exclusively on firm or extra-firm tofu, wrongly assuming that the only use for soft or silken is to blend it into dressings and sauces and creamy desserts. I and others have written ...

Sundubujjigae is a comforting and versatile Korean stew that offers a satisfying combination of soft tofu, or sundubu, savory ...

Soft bean curd (sometimes called silken tofu) The softest bean curd you’ll find in traditional block form, although it’s also sold in tubes. It takes great skill to cut soft bean curd into ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Pale yellow and usually sold in tubes, egg tofu is delicate and needs to be handled ... Leave to soak for about 30 minutes, or until very soft. Drain the scallops, reserving the soaking liquid.

If you’re looking for a high-protein breakfast that doesn’t rely on eggs, this easy Tofu Scramble with Spinach is the perfect option. Made with crumbled firm tofu, nutritional yeast and ...

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 ...

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 only use is ...