This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.