1. In a bowl, combine the soy sauce, rice vinegar, canola oil, gochujang, and sugar. 2. Stir with a fork until thoroughly ...

I'd been on the hunt for an easy, high-protein, plant-based lunch. Martha Stewart's crispy fried tofu has become my new go-to ...

This fragrant vegetarian curry borrows a technique from cookbook author Andrea Nguyen, who first warms tofu with some of the sauce (for flavor) before adding the frying oil (for crunch). Once crisp, ...

Despite the wide variety of culinary backgrounds among these chefs, they all agree that one of the best ways to cook tofu is ...

Soy Milk: Soy milk provides the perfect base to dissolve all the seasonings into and coat the tofu. Many scramble recipes use ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

When I take friends to a Korean restaurant, I always feel I spend more time explaining than actually eating. Whenever a dish is placed on the table, everyone points and asks, “What’s that?” as they ...

When I was in late middle school or early high school, I went through a decent vegetarian phase. I loved the plant-based foods that I would eat at restaurants like gorgeous, vegetable-laden curries ...