#tofu

#tofu

Gochujang and tofu ragu with gnocchi and pickled cucumber The greens of the spring onions will need a proper wash. Slice the whole spring onions from top to bottom, then put them in a sieve resting in a bowl of cold water, swoosh with your hand to dislodge any dirt, then lift out to drain when you need them. You'll need a food processor to blitz the tofu.

I make variations of stir-fried mushrooms and tofu with noodles (or rice) all the time, but this one, topped with a homemade peanut chilli crisp oil, has gone straight to the top of my repertoire. And the chilli oil couldn't be easier to make, plus there's enough to stash in the fridge for the week to come spoon over eggy crumpets, fried rice or cheese on toast.

But press it, bathe it in flavor, bake it dry, and tofu becomes a delicious, chewy bite that's not only meal-worthy, but also protein-rich, heart-healthy and budget-friendly. The versatility of flavored, baked tofu is endless; drop it in soup, add it to salad, layer it in a sandwich, toss it with noodles, thread it on skewers for the barbecue or simply cut it into cubes for a quick snack.

On days when I have picked up a fresh artisan loaf from a local bakery, or have baked a sourdough focaccia at home, I will centre dinner around bread, creating a meal that is either saucy, soupy or dippy. This particular recipe falls into the dip category, with a magical kimchi-whipped tofu that is so creamy and rich, it will leave you wondering how it can be vegan.

While quick in preparation, this robust one-pot stew from Baan Mae in Washington, DC (one of our Best New Restaurants of 2025), boasts a complex, salty-sweet flavor thanks to a clever combination of caramelized sugar, lychee, warming spices, and fiery ginger. The trick is to fully cook your sugar. Allowing it to properly caramelize is what gives the stew its complex flavor, so be patient and allow it to deepen in color before adding your sauce.

We now have a spot dedicated to surprisingly creamy tofu and banchan-and it will satisfy even the pickiest Bay Area soybean and fermentation heads. This Korean deli in North Oakland is pumping out seasonal banchan that changes weekly, and is ideal if you like lunches that are refreshing, pickled, and quick.

Caloncho has been making reggae- and tropicalia-infused dream pop underpinned by the mantra that being alive is a blessing, as showcased in his new album 'Tofu.'

The salad incorporates summer's essence with fresh, flavorful ingredients, making it ideal for casual gatherings. It requires minimal cooking, fitting perfectly into a summer lifestyle.