RecipeMuncher

Like many vegetarians and vegans, tofu and I have a very close relationship, one that’s been going strong for as long as I can remember. Even when I subsisted on a diet of ramen and hot dogs as a child, I would eat big platefuls of szechuan tofu at Chinese restaurants with gusto, unaware that my choice was actually relatively healthy. A stir-fry staple and base for countless desserts, there is always at least one brick of soybean curd around the house, if not closer to ten or eleven. Th (...)