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 pan-fry ...

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 ...

Heat 2 tablespoons vegetable oil in a large 12-inch nonstick frying pan or cast iron skillet over medium-high heat until ...

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

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

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

While finding plant-based food at restaurants can sometimes be a pain, many Middle Georgia restaurants have a wide selection ...

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

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

Chilispot, a new Sichuan chain restaurant, is located in the shopping center, along with two other spots reviewed by The Atlanta Journal-Constitution in the past year: Jiang Nan and Dubu Gongbang.

For a first-timer, visiting a hawker center can be a little overwhelming due to the sheer number of choices—there are around ...

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 ...