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tipstools tips 2008 04 how to press tofu
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Cooking
In many recipes—crispy tofu nuggets, for example—you can skip this lengthy step.
Zoe Denenberg

Shopping
I loved tofu, then I found the TofuXpress and my love became total devotion.
Sarah Jampel

Cooking
Crispy tofu is all the rage. But you’re missing out if you don’t serve it soft.
Antara Sinha

Cooking
This is tofu we want to make again and again and again.
Amiel Stanek

Cooking
A great source of P.B.P. (a.k.a. plant-based protein).
Lukas Volger

Cooking
Tasty, cheap, and pantry-friendly.
Shilpa Uskokovic

Cooking
Just because it comes packed in water doesn’t mean you can’t get it golden brown.
Sarah Jampel

Cooking
Box grater to the rescue.
Chris Morocco

Cooking
This crispy tofu recipe delivers takeout-joint satisfaction.
Chris Morocco

Cooking
Not only will this recipe make you actually want tofu for dinner, but we’ve got a few different ways to customize each ingredient.
Alex Beggs

Cooking
“The freezer changed me.” —Your tofu
Jessie YuChen

Cooking
Here’s how I turn them into countless dinners.
Emma Laperruque

Cooking
Five very good reasons to always keep silken tofu around.
Chihiro Tomioka

Cooking
It’s a weeknight dinner FTW.
Adam Rapoport

Cooking
They once tried to take it off the menu. That didn’t go well.
Ali Francis

Cooking
In which I’ll try to convince you that tofu is “sexy.”
Elyse Inamine

Cooking
If you haven't cooked tofu before, it can be scary. But we've got you, with essential tips for making tofu at home.
Rochelle Bilow

Restaurants
The Shake Shack founder has waded into the tipping discourse, saying there’s no “obligation to tip whatsoever” on takeout or a quick coffee order.
Li Goldstein

Cooking
And you can call it tofeta.
Irina Groushevaia

Cooking
This fiery, addictive tofu is an absolute meal-planning miracle.
Sarah Jampel

Cooking
Tofu can be bamboozling to buy. Here's what you need to know.
Andrea Nguyen

Cooking
Never press a sad, soggy block of tofu again.
Chris Morocco

Cooking
It’s equal parts comforting and quick, all thanks to my microwave.
Emma Laperruque

Cooking
It is creamy, swooshable, and only takes two minutes.
Kate Kassin