The porous texture of firm tofu absorbs a thick marinade featuring vegetable bouillon paste, seasoning it both inside and out. Aided by some well-chosen spices, the flavor of this baked tofu makes ...

able to be used in a stunning variety of recipes. The only downside to tofu is in its basic state, it doesn't have much ...

Tofu is a shapeshifter ... is perfect for absorbing sauces — whether it’s a balsamic soy glaze, a Korean gochugaru and sesame oil marinade, or a sticky Vietnamese-style black pepper sauce.

What ties this sheet-pan masterpiece together is the irresistible balsamic and honey marinade. Infusing the ... consider ...

The best quality balsamic vinegar can be over 100 years old but is more commonly sold at three to four years of age. True balsamic vinegars are very expensive but have an exceptional flavour.

Whether you’re looking for flavorful salads, warm soups or hearty sandwiches, these 15-minute vegetarian lunches are worth ...

Once cooled, cover and refrigerate the pan overnight to marinate the tofu. The next day, remove the tofu from the marinade ... transfer the just-baked pieces to the wok for smoking.) ...

The flavor of Lidia’s antipasto style marinated winter squash is sweet ... I make it real Italian by drizzling some reduced balsamic vinegar once baked.” ...

Many people think tofu is ... products in baked goods, and medium tofu can be good for soups. Because of water content and density, firm or extra-firm tofu works well as a marinated protein ...