Bring water to a boil and shear in A16M and blend with tofu. Season with salt and sesame oil to taste and chill to 55°F. Once cool, place the mixture into a piping bag and use to fill individual ...

Tofu sometimes gets a bad rap, but when it’s good — made that day, in house, by a skilled cook — it’s really, really good. The fresh bean curd is deeply creamy, with a texture not much different from ...

The problem with a cafeteria is that you don’t know what you’re going to like until you taste it. I went down the long counter at Kr. Space Untitled (more about that later), piling my plate with tofu ...

This thick, luscious slice is perfumed with orange and cinnamon, and is best enjoyed with a strong cup of tea or coffee. serves 1. For the sugar syrup, combine sugar, juice, water and cinnamon in a ...

Last week, I caught a commercial for soy milk in which a group of middle-aged women stand around a kitchen island, daring one another to drink glasses of soy milk as if they were spiked with LSD. One ...

Tofu is considered the staff of life in the Asian culture. It is a staple in China and Japan. As a full protein it is a good source of Vitamin C and Calcium. Moderate consumption of tofu complements ...

Fan of salmon? It’s a popular fish, and it works well in so many dishes. Best of all? It cooks quickly. Whether you love it roasted, steamed, or thinly sliced to top a pizza, we have three ...

First there was the bubble tea craze, which fizzled out in a flash not long after making a splashing debut some years back. Then the pork floss bread that took us by storm fled to make a beeline for ...