Sometimes I think we Westerners — or many of us, anyway — have it all wrong when it comes to tofu. We think we have to press it; we don’t. We think we can’t freeze it; we can. We think its only use is ...

1. Spread tofu slices on a paper-towel lined baking sheet, and let the tofu drain for 20 minutes, then gently press with dry ...

If you've only ever had flavorless, mushy tofu, this recipe might just change your mind. Developed with Michelle McGlinn, ...

3. Toss the seasoned tofu in the cornflour and a pinch of salt and pepper mix till fully coated. In a heavy based pan add at least 1cm of vegetable oil in the pan and bring up to just boiling but ...

until the bell pepper has just started to soften. It will release some liquid. Add the tofu, stir to combine, then sprinkle in the salt and sugar. Stir-fry for about 2 more minutes, until the bell ...

Once the tofu has drained for 5–10 minutes, crumble it into rough 1–2 cm/½–¾ in pieces into the large bowl with the flavourings and spices. Season to taste with salt and pepper and mix to ...

Stir in the onions, garlic, poblanos, bell pepper, jalapeño ... Season with 1/4 teaspoon salt. Transfer the tofu to the casserole. Add 1/3 cup of water to the skillet and scrape the bottom ...

Try this delicious tofu sandwich, taken from Lunch To ... Add the vinegar, reserved pepper juice and more salt and sauté over a medium heat for another 20 minutes or until the juice has been ...