The best tofu recipes to be made, according to eater staff

Kat Thompson Is the fellow food editor at home, covering house cooking and cooking, cooks, and kitchen gadgets. Her favorite type of tofu is the sille, even if she eats a strong tofu.

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Tofu is a form. Forced soybean curds can be firm and crushed, quickly get the identity of meat eggs or scrambled eggs, or silk like custard. Tofu can strike with a high-protein protein or fried crispy cubes reminding popcorn chicken. Their spongy texture is perfect for absorbing sauces – if it's a balsamic soy glaze, sesame gochugaru and sticky vietnamese-style sauce style. There are many ways tofu can change, and it is some eater staff in time and time again.

Sophie Waplington

As a home pescatarian trying to eat the plant as much as possible, I always watch for fun ways to get a lot of protein as I get a protein to get from a fish hunk. This dish is more than the bill of bills, with an increase adding the soba protein adding to badly passionate tastes. The fresh strips of cucumber and funny crispy tofu crush, additional optional vegetables, also give you a satisfactory mix of textures. Most strong tofu is the best for it, and I'm partial to the one trader joe's sell (which is also super protein). Tofu topping can also be made with different times and used in soups, curry, and leaf salad. – Emily Venezky, Associate Editor

Andrea Nguyen, Vietnamese food any day

I love tofu, but it's not exactly going to my husband's dinner, even if he eats. But one of his “Kryptonite menu” dishes (ie a fully forced to order when you see it) the shaking of the Vietnamese restaurants, Virginia, the DC area's Vietnamese capital. So Andrea Nyguen's's naturally attracted me Tofu-focus leak in the dish. Nyguen's recipes never let me down, and this one is a great combination of minimal effort and big taste. It became the number-one that caused me to separate the mild watercress in the farmers' market when it was time. – Missy Frederick, City Director

He Hong, Cookerru

If the summer and the last thing I want to do is stand up with a burning, I turn this recipe. While the name suggests the name, it is five minutes preparing, and even more tastes: umam from Soyamaru, nutmess from Gousamu, nutmess from Gousamu, nutmess from Seesamu, Nutmess from Seeaame Oil and Shesame from Green Onion. Silen tofu acts as perfectly blank canvas for sauce, and text-like texture is very fun to eat. I paired it with steamed white rice and cold soba noodles, but if I didn't have the hand I eat straight (and also stops the remaining sauce. – Kat Thompson, Associate Editor

Ali Francis, Enjoy your food

I have never been to the Salt Lake City, but I am very happy to be Enjoy your food The writer went and “pleaded” for this steady tofu recipe from Carlucci's Talaxy. I tried marching and cooking the tofu in many ways, but it was a tofu chunks in Balsamic VinaIssy VinaAssy Vina The zippy flavors in my salads, and cooked protein with a grateful dressing. I want to try Carlecti's version of Bakery in Someday, but for now I am grateful to have a recipe. – Terri Ciccone, Associate Director of the audience and operation

Hetty McKinnon, Tenderheart

I don't want to fall into the tofu (or actually) as a “health food,” but this fraudulent dish is, as McKinnon wrote something restoring. I tried it for the first time after a week of food for almost every night, and my body could no longer control any butter. But don't mistake the lack of fat for lack of taste. The broccoli crunch, creaminess of beans and tofu, the zing of fresh ginger and the abundance of the sesame world all gathers for a deep comforting meal. – Jaya Saxena, Canterfent

Mangchi

As I enjoyed multi-day cooking projects occupying each corner of my brain, something that brought me a total of 10 minutes and only a few dollars that were more realistic. On a week of night where I was completely lost in time but still need to make a plan for dinner, this Pan Fried Tofu is my recovery, high protection. All you need to do is a block of tofu, gochugaru, garlic, and toasted sesame oil (as well as i need your pantry.) I also change my pantry, so I always have my hand. Pan fried tofu is the perfect basis to unlock salt and beautiful sauce, and the whole block disappears before you know. – Rebecca Roland, Associate Editor

Mark Bittman, enjoy cooking

I love chocolate pudding, but because of the odd dairy content it doesn't always love me. So when I found Mark Bittman's recipe for the tofu made like I was like and skeptical. I play Tofu as a Dairy Insistance of Dessert before, to sometimes sad ends. But the intrigue wins, and this recipe wins me. It's not really easy: you make a simple syrup and then put it in a blender with silen venters, vanilla, and a little chile, and I don't love the warmth of my chocolate. You mixed everything, it was scorn, and eat it, and keep eating it because it is very difficult. Ang Tofu naa ra sa texture – wala'y bisan usa sa mga weird beany nga lami nga mahimong mag-antos sa mga panam-is sa tofu-wheren nga usa ka tinakyan nga hunting sa cinnamon, usa ka madasigon nga timailhan sa cinnamon, usa ka matahum nga pantalon sa cinnamon, usa ka matahum nga pantalon sa cinnamon, usa ka matahum nga hilanat sa cinnamon, usa ka matahum nga hilanat nga labi yet in the sum of parts of its parts. – Rebecca Flint Marx, house food editor at home