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Recipe: Tofu chocolate mousse

Food & Drink | THE RECIPE BOX Feb 19, 2022

Recipe: Tofu chocolate mousse

by Kiera Wright-Ruiz

This delicious chocolate mousse made of tofu is easy to make and will supply you with enough dessert to get you through the week.

Recipe: <em>Kōya dōfu</em> and bok choy stir-fry

Food & Drink | JAPANESE KITCHEN Jan 22, 2022

Recipe: Kōya dōfu and bok choy stir-fry

by Makiko Itoh

If this simple stir-fry is good enough for a monk then it’s good enough for your dinner table.

Crisp and crunchy vegan tofu <i>katsu</i>

Food & Drink | THE RECIPE BOX Aug 21, 2021

Crisp and crunchy vegan tofu katsu

by Kiera Wright-Ruiz

This vegan version of tonkatsu (pork cutlet) swaps out pork for soft, custard-like tofu that gives the dish a light texture and endless flavor possibilities.

Two recipes to jazz up the humble <i>hiyayakko</i>

Food & Drink | JAPANESE KITCHEN Aug 14, 2021

Two recipes to jazz up the humble hiyayakko

by Makiko Itoh

A great, easy dish for a hot summer's day is hiyayakko — chilled tofu with various toppings. These two recipes depart from the usual, and make great drinking appetizers.

How to make curry-style <i>māpō dōfu</i> over cauliflower rice

Food & Drink | JAPANESE KITCHEN Jul 10, 2021

How to make curry-style māpō dōfu over cauliflower rice

by Makiko Itoh

With Japanese curry, it's the mouthfeel of the rice that’s key, so you can easily swap it for cauliflower rice for a low-carb take on the staple dish.

How to make Japanese-Chinese fusion māpō dōfu

Food & Drink | THE RECIPE BOX Apr 17, 2021

How to make Japanese-Chinese fusion māpō dōfu

by Andy Van Heuit

Tempered with the inclusion of red miso, this Japanese-Chinese fusion māpō dōfu is a flavorful and beginner-friendly introduction to the intricacy of Sichuan spice.

Plant-based protein makes healthy snacking easy

Food & Drink | KONBINI WATCH Nov 28, 2020

Plant-based protein makes healthy snacking easy

by Patrick St. Michel

Wallet? Check. Keys? Check. Tofu bar from Seven-Eleven Japan? Check.

Beyond Meat takes on tough rival in China: tofu

Commentary / World Nov 25, 2020

Beyond Meat takes on tough rival in China: tofu

by David Fickling

Beyond Meat Inc., the U.S. maker of plant-based burgers and sausages, announced a new product designed to crack China, the world’s biggest meat market: imitation ground pork.

Edamame: Eat them fresh and green, with a beer or two

Food & Drink | JAPANESE KITCHEN Jul 14, 2018

Edamame: Eat them fresh and green, with a beer or two

by Makiko Itoh

Edamame, or immature green soybeans, are the quintessential snack to have with an ice-cold beer, especially in summer. Their popularity has spread around the world in recent years, but the habit of eating fresh, salted green soybeans out of their pods has a history in ...

Once a food for the upper classes, tofu is now enjoyed by the masses

Food & Drink | JAPANESE KITCHEN Jul 15, 2017

Once a food for the upper classes, tofu is now enjoyed by the masses

by Makiko Itoh

It's not certain exactly when tofu was introduced to Japan. One theory holds that it was brought over from China by the great Buddhist priest and scholar Kukai, also known as Kobo Taishi (734-835) in the early ninth century during the early Heian Period ...

Gomachu: Imbuing tofu with the power of sesame

Food & Drink | OSAKA RESTAURANTS Mar 24, 2017

Gomachu: Imbuing tofu with the power of sesame

by J.J. O'Donoghue

At Gomachu, tofu is fun, and possibly even exciting. It may even be sexy — the jury is still out. I realize I'm pushing the boat on a foodstuff that, while globally praised for its nutritional value, has about as much visual appeal as a ...

Nuwara Kade: Sri Lankan cuisine that take spice seriously

Food & Drink | OSAKA RESTAURANTS Feb 24, 2017

Nuwara Kade: Sri Lankan cuisine that take spice seriously

by J.J. O'Donoghue

Hands up if you think spicy food in Japan could do with being (a whole lot) spicier? My hand is up — both of them, in fact, and I'm not alone. Ajith Prasanna Rodrigo, owner of Nuwara Kade, a Sri Lankan bar and restaurant located roughly ...

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