I'd been on the hunt for an easy, high-protein, plant-based lunch. Martha Stewart's crispy fried tofu has become my new go-to ...

When you want something plant-based pronto, turn to this hearty recipe that gets dinner on the table in under an hour. The ...

Think tofu-making is better left to magic-conjuring professionals? Think again. It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the ...

Have you ever pressed tofu before cooking? It can make a big difference. Pressing tofu gives it a denser texture, resulting in a chewy and soft consistency when cooked. The flavor is also more ...

This grain bowl, finished in with a sweet chile sauce, is perfect for the vegetarian curious or anyone wanting lighter fare. By Melissa Clark If there’s one thing I’ve learned from years of New Year’s ...

Mention comfort food in our Italian-Irish-Russian-Jewish-descended household and what comes to mind is Korean food. Not restaurant food, but home cooking -- dishes whipped up in the kitchen by my ...

Tofu skins, known as yuba in Japan, form on the surface of hot soy milk, much the same as cow's milk develops a skin when heated. After each tofu skin is lifted from the surface, a new one forms, ...

Jun Yoshizuki, the Japanese YouTuber behind the extremely popular YouTube cooking (and cat) channel JunsKitchen, has set the internet ablaze once again with his latest dish. Yoshizuki’s sukiyaki, a ...