Frying changes the texture of tofu, making it puffier, spongier and more absorbent. The Chinese version looks like small wrinkled tan-coloured blocks; the Japanese ones are flatter, which ...

While it might look unassuming in its packaging ... tofu is anything but bland. Because if you like your tofu crispy and seared on the edges, you need to get as much moisture out of it as possible.

However, the most effective way to dry tofu off also feels like the most illogical ... For the very best results, look for a thin batter to add that little something extra, and then deep fry ...

I measured out the dry and wet ingredients for the tofu marinade From the looks of it ... out of its package and was shocked that it felt like thin construction paper. The texture confused ...

Add a pinch each of salt and pepper. Cook for 2 to 3 minutes, or until all the tofu looks like curds. 4. Add the spinach, cover the pan, and cook for 5 minutes, or until the spinach is fully wilted.

Koya-tofu, which pairs well with any flavor, is thought to be the origin of freeze-dried foods in Japan.