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 ...

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 ...

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.

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.

Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes. 4.

Dried tofu knots are different – naturally chewy with plenty of bite, they retain their shape in the pan, no matter how much you toss them around. Great for light or thick sauces, they absorb ...