Tofu can be delicious when cooked properly, or it can come out a bit bland and unsatisfying. Find out the common mistakes of ...

I've been experimenting with tofu firmness lately. I want to find ways to make tofu meaty... and then make it meatier! I ...

In my quest to cook all of my January meals, tofu has come through, whether as a hearty breakfast scramble, a spicy braise or ...

A breakfast tofu scramble, tofu and mushroom rice bowls for lunch or a quick tomato and ginger braised tofu for dinner – this ...

We lean almost exclusively on firm or extra-firm tofu, wrongly assuming that the only use for soft or silken is to blend it into dressings and sauces and creamy desserts. I and others have written ...

And though tofu sticks may look shiny and more like industrial products when packaged and dried, paired with chunks of pork ...

For individual servings, use 3 or 4-ounce ramekins. There is no need to oil the mold for silken tofu. Get a pot of water boiling for steaming. Stir together the gypsum and water to dissolve.

To put this into perspective, a 3.5-oz (100-g) serving of firm, calcium-set tofu offers about 60 mg of soy isoflavones, while 1 cup (240 milliliters) of soy milk contains only about 28 mg.

Gone are the days when you had to go to a health food or specialty store to buy a block of extra-firm tofu. Now we can find a plethora of soy-ful options, no matter where we’re shopping. Firm, ...