Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
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.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.