You’re just minutes away from being a master at cooking this plant-based protein with a little help from chef and cookbook ...

Her favorite type of tofu is silken, although she eats firm tofu the ... Their spongy texture is perfect for absorbing sauces — whether it’s a balsamic soy glaze, a Korean gochugaru and ...

Toss it in whatever seasoning, sauce or dressing you want afterward ... But don’t pass by its cousin: silken tofu. “Silken tofu is unpressed and has a higher water content than firm tofu.

Silken tofu also shines in savory sauces and soups like Creamy High-Protein Gochujang Noodles and Creamy Sweet Corn Soup. “It’s a terrific swap for those who are in their cottage cheese or ...