Tofu is the name and spelling used most often for bean curd, but it is actually the Japanese word for a Chinese ... It’s used in long-simmered and stir-fried dishes, where you want the bean ...

Miso soup is often loaded with fried tofu, chopped green onions, mushrooms, or wakame seaweed. But building a memorable ...

A seasoned rice dish is third up in our series on “oage-san,” a term of endearment used for “abura-age” (thin deep-fried tofu) found in Kyoto's kitchens. The recipe’s fried tofu cut into ...

Deep-fried tofu simmered in broth with greens caps the series that explores ways to enjoy “oage-san,” an endearing name for the thin fried tofu used by the people of Kyoto. The combination of ...

It’s a celebration of Kyoto’s tofu culture. The Japanese aubergines used in the dish are longer and thinner than the ones we usually use. Bring a large pan of water to the boil. Peel the lotus ...