In the slightly cramped kitchen of Sona restaurant in West Hollywood, chef de cuisine Kuniko Yagi is standing over six bowls of tofu that she has made using three different methods in the interest of ...

Beat the afternoon slump with our bulgur tofu bowl. It will provide you with a new lease on the day, allthewhile being quick ...

Tofu is a wonderfully versatile ingredient. It’s great pan-fried, grilled, scrambled and whizzed into spreads and sauces. But I like it best pan roasted until it becomes meltingly golden and crisp.

Jenny Yang presses a quarter-sized chunk of tofu, still hot from the production line, into my gloved hand. Around us, workers in hair nets and slip-on booties navigate the steamy industrial kitchen — ...

Firm, extra firm, soft, silken -- the vast array of fresh tofu varieties can seem daunting. What's the difference between them, and how do you choose which kind to use in a dish? To help answer these ...

Lately I've found myself staring at the white blocks of fresh tofu in their plastic tubs of cloudy water on the grocer's dairy shelf, in hopes of cooking lower on the food chain. The stuff doesn't ...

Tofu sometimes gets a bad rap, but when it’s good — made that day, in house, by a skilled cook — it’s really, really good. The fresh bean curd is deeply creamy, with a texture not much different from ...