Learn the secret to making Agedashi Tofu that's crispy on the outside and silky on the inside! This Japanese classic features ...

It’s so satisfying. The crisp-chewy tofu is coated in a sauce that’s savory and spicy with lots of texture from the chili ...

More than two decades ago, its founder Huang Xuewei discovered that Japanese farmers were growing organic soybeans to supply ...

Takeo Koizumi, a Japanese professor specializing in the study of fermentation and brewing, has traveled all over in pursuit ...

Indonesia has a rich tradition of frying foods, so it’s no surprise that Pasar, like Wajan before it, serves a very good ...

You never know what you might end up making. Tofu is multifaceted — let it take you to places unknown No matter if whipped into an icing, deep-fried and served with a sticky dipping sauce or ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried. But the cooks at Christopher Kimball’s Milk Street instead opt to ...

seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, but in this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day ...

Pan mee is fast becoming a crowd favourite. What’s not to love with handmade noodles with a bouncy texture achieved without ...

In this episode of Sam Choy’s in the Kitchen, Sam and John visit the home of Kaʻenaaloha Watson known for her role as Ocean ...