This dish was inspired by something I saw on a ... because it won’t get any softer in the brief time you cook it with the sauce and bean curd. I like this for the contrast in textures: the ...

It’s used in long-simmered and stir-fried dishes, where you want the bean curd to hold ... the texture of tofu, making it puffier, spongier and more absorbent. The Chinese version looks like ...

In her latest cookbook, Meera Sodha is not only celebrating the most important meal of the day, she’s also championing flavour-packed veggie and vegan dishes ... as bean curd, tofu is ...

Traditionally made with beef or pork, this dish is thought to date back to the late nineteenth century. This vegetarian version made with tofu is equally sumptuous and has beautiful textures. You can ...

Veganise your favourite Chinese dishes at home ... flakes and fermented black beans. Stir a little, then add the garlic and stir for 30 seconds. Carefully add the tofu, then pour in the hot ...

In my years as the Bay Area’s most dedicated stinky tofu ... bean curd to anyone who would listen — in blog posts and glossy magazine features, on obscure internet discussion forums and live public ...