It's fuzzy, completely edible, and revered, especially in the eastern Chinese province Anhui, its place of origin. Hairy tofu ...

It's easy to make, but leave plenty of time to soak the mushrooms and press the tofu. You can make the mixture hours or even the day before you want to fry the fritters. I like to double fry the ...

Tofu is available in firm, soft or 'silken' textures. It's also available ready-flavoured - smoked, spiced or marinated. Beancurd (tofu) is usually sold packed in water in plastic packets or ...

Heat oil in a wok or skillet over medium heat. Add garlic and sauté until fragrant, then add minced beef and cook until ...

Authentic Sichuan food is spicy, sure, but it also incorporates salty, sour, bitter, flowery, and citrusy notes — often all ...

Tofu is just begging for a marinade -- the perfect sponge to absorb lots of delicious flavors. If you're a little stumped on ...

Ali Slagle’s lemon-pepper tofu and snap peas (above) especially caught my ATLien eye. She didn’t exactly set out to put tofu ...

Tofu, or bean curd, is the product of curdling soy milk and forming the curds into blocks, like cheese. The food originated in China and quickly became popular throughout several countries in Asia ...

My Mexico” and “Praisesong for the Kitchen Ghosts” are a few of the cookbooks that serve up great stories along with ...

Hidden Cantonese bar salon with lap cheong platter, mapo tofu sando & dialect-inspired cocktails appeared first on SETHLUI.com.

Chinese restaurant Breakfast House opened in early October in far Northwest Austin. The restaurant serves a variety of ...