Think tofu-making is better left to magic-conjuring professionals? Think again. It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. This recipe is adapted from Vietnamese-born cookbook writer Andrea Nguyen’s ...

Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not ...

Here’s something fun for Meatless Monday: Homemade tofu. The method is simple: Combine cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Tofu sometimes gets a bad rap, but when it’s good — made that day, in house, by a skilled cook — it’s really, really good. The fresh bean curd is deeply creamy, with a texture not much different from ...

This recipe is adapted from Vietnamese-born cookbook writer Andrea Nguyen’s book “Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home.” Nigari is a coagulant for making tofu; you can buy ...

Tofu skins, known as yuba in Japan, form on the surface of hot soy milk, much the same as cow's milk develops a skin when heated. After each tofu skin is lifted from the surface, a new one forms, ...

first taste of fresh tofu in Northern California, and I was immediately taken by the mellow flavor and creamy texture. It was nothing like the store bought, mostly firm tofu I had been cooking with.

Do not fear the Chicks with Knives. That’s the name of a couple of women who run a supper club. They host dinners around town and their focus is on a sustainable, organic menu. In fact, they call ...