Tofu

Crispy, craggy, and thoroughly coated in an addictive, peanut-y sauce, this tofu is so good that even the most stubborn carnivores won’t complain.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

This fiery, addictive tofu is an absolute meal-planning miracle.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

The trick to this recipe is using the pan sauce as a base for the sesame noodles.

This low-maintenance, weeknight-friendly recipe will turn you into a tofu fiend.

A Healthyish take on classic creamed spinach

Adding silken tofu to the base of this kid-approved recipe both enriches it with a little added protein and lends it a satiny texture.

It heats up a cool celery tofu salad...and anything else in your fridge.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

They're a quick and crowd-pleasing hit I’ll make on repeat with no shame.

Crisp lettuces and bright toppings turn sambal shrimp, spicy steak, and more into the DIY dinner you’ll want on your table all summer.

If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

It's just me, my flannel pajamas, and a bowl of this soup.

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

This crispy tofu recipe delivers takeout-joint satisfaction.

These soups are bright, bold, and never heavy.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

If you haven't cooked tofu before, it can be scary. But we've got you, with essential tips for making tofu at home.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Burma Superstar's chickpea-based tofu is the perfect high-protein appetizer, snack, or salad-topper.