In restaurants and at home alike, stir-fried tofu can be hit-or-miss. We’ve all had the miss — tofu that’s spongy and bland. When it’s a hit, though, it’s firm, moist, well browned, and savory. The ...

“A Very Chinese Cookbook” does not look like most of the output from the publishing arm of America’s Test Kitchen. For one thing, there’s that cheeky title — and even cheekier subtitle: “100 Recipes ...

In the pristine prep kitchen above Culver City’s Beacon restaurant, amid the bustle of lunch preparations, chef Vicki Fan is surrounded by vegetables. They cover her cutting board and worktable like a ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you ...

Baffled by all the types of tofu at the grocery store? Each one is perfect for something, but can wreck dinner if used in the wrong dish. Back in the pre-internet days, 16-year-old me bought some tofu ...

Because tofu is so versatile, why not give this plant-based protein a romantic spin, à la our marry me chicken? Pairing our signature creamy, garlicky sauce with crispy tofu was every bit as good as ...