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 only use is ...

We lean almost exclusively on firm or extra-firm tofu, wrongly assuming that the only use for soft or silken is to blend it into dressings and sauces and creamy desserts. I and others have written ...

Soft bean curd (sometimes called silken tofu) The softest bean curd you’ll find in traditional block form, although it’s also sold in tubes. It takes great skill to cut soft bean curd into ...

It’s a brilliant addition to any home-cooked meal, but with the extra protein from the tofu, it also makes a great midweek meal with stir-fried veg and steamed rice on the side. You will need a ...

When I first tried my hand at food writing, my debut piece was about porridge. It was a personal essay on how I came to love ...

Here are three of our favourite simple tofu recipes to help upgrade your weeknight dinners. What’s more, the leftovers are perfect for bringing into work for lunch the next day. You can thank us ...

Get ready to try the flavours of Korea with our Saeu Buchu Mandu recipe! Learn how to make these mouth-watering shrimp and ...