Recipe: A classic spicy Chinese vegetable and tofu stir-fry is easy enough for teens to make By Nina Simonds Globe Correspondent, Updated September 1, 2020, 12:00 p.m.

This dish combines soft tofu and black fungus in a light soy-based sauce, creating a clean yet savory meal. Perfect for plant ...

Once the tofu has marinated, remove it and place it in a separate bowl. Toss with 2 tablespoons of cornstarch, then place the tofu on a lightly oiled baking pan. Bake in a preheated 425° oven for ...

Oil: Any neutral oil like vegetable or corn oil. Garlic: Fresh is always best, but if you're in a pinch, you can sub in 1 teaspoon each of garlic powder in the teriyaki tofu recipe.

Add remaining 1 tbsp peanut oil and bell pepper to skillet; stir-fry until pepper begins to blister, 3 to 5 minutes. Add mushrooms, ginger, orange zest and garlic; stir-fry 2 minutes.

1. Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions ...

I’ve been on a tofu kick lately. But you know what? I never thought I’d type that sentence. I grew up in the meat-and-potatoes Midwest, and beef was on the dinner table more often than not.

At Danji in Manhattan, chef Hooni Kim serves this rich and warming stir-fry of pork and silken tofu with a topping of thinly sliced scallions. The recipe comes together in less than 30 minutes and ...