For a vegetarian version, use 24 ounces extra-firm tofu instead of chicken, and increase the soy sauce to 2/3 cup and the vinegar to 1/2 cup. Serve with brown rice or soba noodles.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
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.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
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.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.