I love the light, silky texture and mild flavour of egg tofu. Pale yellow and usually ... Put the wok back on the flame and add a little more cooking oil. Add the pork and stir-fry unt Il it ...

It's easy to make, but leave plenty of time to soak the mushrooms and press the tofu. You can make the mixture ... Refrigerate for about two hours. Pour cooking oil to the depth of about 2.5cm ...

Veganise your favourite Chinese dishes at home with Vegan ... as well as the long history of vegan cooking in China, with recipes using traditional cooking methods and skills to help you make ...

On a couple of folded kitchen towels, place the tofu block between two paper towels and weigh it down with a heavy object, like a cast iron skillet. Let the moisture be pressed out for 20-30 minutes.

“I do have a favorite. It's a Korean brand called Pulmuone,” says Lee. The rest of this group of Korean and Chinese chefs all ...

consider the three recipes below to be your new go-tos. Firstly, for those with a soft spot for vegetarian Chinese food, Wan’s spicy tofu with courgettes is sure to impress. A texture-laden dish ...

Reduce the heat to medium-low. Stir in the pork and tofu and cook for 3 minutes or until the pork is cooked through. Stir in the egg. Cook for 3 minutes, stirring occasionally with a whisk.