While sprinkling tofu with salt coaxes out its flavor, soy sauce can do more. Drizzle patted-dry tofu with soy sauce for ...

Tofu is a low-calorie vegetable-based protien with subtle flavor that's ideal for marinating before baking, stir-frying, or pan-frying. Tofu is made from water, soymilk, and a natural or chemical ...

The waffle iron is a versatile appliance, versed in far more than just making waffles. In fact, this one tool can make you fall in love with tofu again. The waffle iron is to tofu what the air fryer ...

Although tofu is an ancient food, it didn’t become mainstream in North America until the 1970s. Tofu is made by adding a salt coagulant such as nigari or calcium sulfate to soymilk. Silken tofu is ...

When I became a vegetarian and wanted to cook tofu, my dad (a seasoned tofu pro) gave me this advice – forget trying to make it taste exactly like meat. Besides the texture, the gripe most people have ...

In other words, if you're not already using tofu, then you're probably missing out. Chowhound recently had the opportunity to talk to several chefs about the main mistakes home cooks make when using ...

Whether you're totally meat-free or just go vegetarian a day or two a week, there's a lot to love about tofu. It's a perfect blank canvas, and we're not referring just to its beige color. Whether you ...

Truth be told, even having grown up with it, I’m not the biggest tofu lover. The way I truly ever enjoyed it was in silken form in soups — in miso soup or haemul sundubu jjigae (Korean spicy seafood ...

Treat it right, and tofu will provide an unending stream of breakfast, lunch, dinner, dessert, snack, and condiment options. Treat it wrong, and you've got one soggy, flavorless bit of soy protein on ...

correctionThe version of this article that appears in the printed Sept. 21 Food section incorrectly refers to the bitter salt used to make tofu as inari. It is nigari. This version has been updated.