In this family-friendly vegetarian recipe, croquettes are packed with vegetables and nutritious proteins, plus tons and tons of flavor. The silken tofu gives them a soft fluffy texture on the inside with a golden crust on the outside.
Chef Jet Tila teaches us how to properly handle and cook tofu to get it as tender as it is in the restaurants. This soup screams umami, warns the soul and is as easy as it is delicious.
For this Korean stew, kimchi and pork belly are sauteed with an aromatic paste of onion, garlic and gochugaru, then simmered in a rich, dark broth made with dasima (dried kelp) and dried anchovies. Delicate and creamy soft tofu is added at the end.
This stunning, no-cook dish coats silky tofu in a salty, slightly spicy and garlicky soy sauce marinade before finishing it with chopped herbs and crunchy sesame seeds.
Chef and environmentalist Max La Manna chats about his journey to cooking and passion for reducing food waste while he makes a plant-based full English breakfast.