This dish combines soft tofu and black fungus in a light soy-based sauce, creating a clean yet savory meal. Perfect for plant-based diets and quick dinners. Everyone can make this at home. Ingredients ...

Coat the Tofu Once pressed, cut the tofu into 1-inch cubes. In a bowl, mix cornstarch and garlic powder. Toss the tofu in the mixture until lightly coated on all sides.

For the chickpeas: 1/2 cup dried chickpeas1 tablespoon, plus 1/4 cup olive oil3 garlic cloves, smashed and peeled1/2 onion, root intact1/2 cinnamon stick1 bay leaf1 tablespoon kosher salt ...

Marinating tofu infuses it with whatever flavors you're craving. Whether you want it to taste like smoky barbecue, spicy Korean gochujang, or herby garlic and lemon, tofu can take on those flavors.

Spread tofu mixture lengthwise down center of phyllo in 3-inch-wide strip, leaving about 1 1/2-inch border on each short side. Fold short sides of phyllo in over filling, then roll up into log ...

Ingredients 200 g fish mint stems, broken into 4 cm lengths (or lotus stems) 8 fried tofu cubes 1 handful of chopped mint leaves ½ cup coriander, roughly sliced ½ cup garlic chives, roughly ...