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.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
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.