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There’s a host of reasons to reach for tofu instead of meat, and vegetarianism is only one of them. For starters, it’s cheaper; according to U.S. News Health, “boneless chicken breasts cost ...

When it's dried, tender tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries ...

People think tofu is boring, but trust me when I say it's a plant-based superstar. From nuggets to stir-fries, I've got the tofu recipes to prove it!

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For this tofu grain bowl, I made an easy yet complex sauce by combining garlic, soy sauce and chile crisp with a big dollop of ketchup. The ketchup serves two purposes.

TOFU AND ONION SCRAMBLE: In the very informative cookbook “Passionate Vegetarian” (2002), which weighs in at over 1,000 pages, author Crescent Dragonwagon provides many recipes for tofu.

Bring 5 cups water to a simmer in a medium Dutch oven over medium. Add dashi packet; simmer, covered, 10 minutes. Uncover. Discard dashi packet.