Asian cooking brings so many fun tastes and smells to the table, from sweet and salty to spicy and tangy. And the best part?

Julia Busuttil Nishimura is a cook, author and teacher. Her work celebrates simple ingredients, seasonal produce and the joys of coming together at the table. She's the author of two cookbooks, Ostro ...

"Discover the delightful flavors of creamy tofu udon in this easy-to-follow recipe! This dish combines smooth tofu, savory ...

As a vegetarian, there are some things that are tricky to find good substitutes for. One of those, for me, is noodle soup or ramen. The broth in restaurants is often made with meat or bones, so I was ...

1 Cook the noodles according to the packet instructions, drain and set aside. Meanwhile, heat the oil in a wok until hot. Add the tofu in batches and fry for 3-4 minutes until golden. 2 Remove and ...

Drain the liquid from the tofu, cut into 1-inch squares. Blot dry on paper towel until weeping is no longer. Dredge in the rice flour and shake off the excess. Set aside until ready to serve. Mix all ...

Although there are regional differences, kitsune udon generally refers to udon noodles topped with fried tofu. However, the ' Kinchaku Kitsune ' served at a restaurant called 'Mendoan' in Nara is not ...

You don't need fancy ingredients to make noodles that wow. A quick toss of Pad Thai bursting with peanuts or sizzling Chicken ...

There seems to be a common misconception that tofu is difficult or fiddly to work with. Let me put paid to that right now: Yes, you do have to press it, but that’s only going to push back dinner by ...

'Cultivated in cool, clear streams, watercress tastes like the essence of spring,' writes our kitchen garden cook Melanie Johnson. Salads are the obvious place to use cress, but soup is surprisingly ...

1 Cook the noodles according to the packet instructions, drain and set aside. Meanwhile, heat the oil in a wok until hot. Add the tofu in batches and fry for 3-4 minutes until golden. 2 Remove and ...