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 ...

In short, tofu is made from soybeans that sit in water for at least four hours; they're then thoroughly crushed and boiled to make soy milk, which eventually hardens and is cut into tofu squares.

Stir in tomato paste, crushed tomatoes, and water. Bring to a boil, stir, then lower to a simmer. What I love most about this ...

This is the perfect combination of a crispy, fragrant crust and pillowy soft-centred tofu seasoned with a five-spice mix.

Add the garlic and crushed pepper and stir-fry for 1 minute ... Add the remaining 3/4 cup of stock and bring to a simmer. Add the tofu, then stir in the pork, hoisin, vinegar and sesame oil.

Add the tofu cubes and deep-fry for 2-3 minutes ... bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste.

Have all the ingredients prepped and near your stovetop because this dish of glazed tofu with green beans cooks so quickly. First, brown slabs of tofu and toss them with a salty-sweet-spicy sauce ...

Meanwhile, put the tofu on a chopping board and use a large kitchen knife to crush and flatten it, so it starts to look like breadcrumbs. Wrap the crushed tofu in a clean tea towel and squeeze as ...

pulse or grind breadcrumbs and onions until finely crushed and incorporated, 10 to 15 pulses. Into a shallow bowl, pour milk. Transfer breadcrumb mixture to another shallow bowl. Dip each tofu ...