Editor's Note: China is divided into as many culinary regions as there are different ethnic groups. Its geographical diversity and kaleidoscopic cultural profiles contribute to the unending banquet of ...

This vegetarian dish of soft bean curd with century egg and Sichuan spicy sauce is a light and cooling main course. I love it because it has a lot of flavours and textures: the soft bean curd, tender ...

Coagulated soybean milk isn’t the sexiest descriptor for bean curd, but coagulated animal milk isn’t a great way to describe cheese, either. Of course, the process of making both isn’t nearly as ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Sometimes I think we Westerners – or many of us, anyway — have it all wrong ...

Dish: Soon-Tofu (or Soon Du Bu), Korean soft tofu stew. Offered in several varieties, the “combination” or Sukh Soon Du Bu includes kimchee, shellfish, pork and beef. Where to get it: Book Chang Dong ...

It seems most people (other than card-carrying vegetarians) look upon tofu with scorn. And with good reason: tofu is essentially flavourless. But in the right hands - preferably attached to a skilled ...

Sometimes I think we Westerners — or many of us, anyway — have it all wrong when it comes to tofu. We think we have to press it; we don’t. We think we can’t freeze it; we can. We think its only use is ...