If you’re not convinced about tofu, you’ve been eating it all wrong. Affordable, smooth in texture and nutty in flavour, not to mention, endlessly versatile, tofu earns its place in every cook’s ...

Aburaage (油揚げ), also known as “usu-age (薄揚げ)” or “age (揚げ)” in some regions, is basically thin slices of tofu that have been dried and deep-fried to golden perfection. The outcome is a slightly puffy, ...

The owner of an izakaya I visited the other day happened to be from Fukui, and they had various Fukui-style dishes. Among ...

Sooner or later, the time will come to quit your job. But what continues throughout your life is your 'daily life'.Thinking about that, I feel these days that enjoying daily chores and thinking of ...

Ingredients: 2 pieces Aloha Tofu brand deep-fried Tofu (atsuage) cut into bite size pieces 2 medium size long eggplant 15 medium shrimp 2 tablespoon oil, for frying 1 tablespoon garlic, minced 1 ...

Ingredients: 8 sheets 12" round Rice Paper Wrapper 1 cup warm Water in a large bowl 8 oz. Rice Stick, add to boiling water for 5 minutes, rinse in cold water, drain and set aside Iceberg Lettuce, ...

We tested plain tofu against tofu coated in potato starch, cornstarch, and rice flour to find out which method creates the crispiest fried tofu—and why starch makes such a dramatic difference. I love ...

Chefs Make Tofu the Star of the Last Course. The basic process of making tofu — which is thought to have originated in Han ...