If you’ve never tasted fried soft tofu, with its unbeatable textural ... Tofu that is labeled silken is not what you want to deep-fry.” Pang is a fan of the one-two punch of textures that ...

Avoid softer varieties like silken tofu, as they won’t hold their shape well during frying. 🥢 Try this crispy tofu with my ...

A seasoned rice dish is third up in our series on “oage-san,” a term of endearment used for “abura-age” (thin deep-fried tofu) found in Kyoto's kitchens. The recipe’s fried tofu cut into ...

Agedashi is silken tofu dredged in potato starch that's gently deep-fried. Chinese cooks use silken tofu in egg drop soup as a thickener -- and in mapo tofu made with ground pork and Sichuan peppers.

Deep-fried tofu simmered in broth with greens caps the series that explores ways to enjoy “oage-san,” an endearing name for the thin fried tofu used by the people of Kyoto. The combination of ...

Tofu is soybean curd that comes in an array of textures (from silken to extra ... fermented tofu to the deep umami flavor of smoked tofu to the perfect crispiness of fried yuba, or tofu skin.