Service is lightning fast, and you’ll barely have time to look around at all the awards and newspaper articles framed on the ...

Sundubujjigae is a comforting and versatile Korean stew that offers a satisfying combination of soft tofu, or sundubu, savory ...

A vegan version of the Korean stew kimchi jjigae made here with tofu, kimchi and gochujang, a fermented condiment made from red chillies. Each serving (excluding rice and toppings) provides 231 ...

It’s a celebration of Kyoto’s tofu culture. The Japanese aubergines ... preparing in this way and can be added straight to the stew. Finely slice the remaining third of the root on a mandolin ...

Kimchijjigae is a beloved comfort food in Korean cuisine, known for its spicy, tangy flavor that deepens as the kimchi ...

Steam greens until just tender, 3-5 minutes. Divide rice and greens among four plates. Ladle tofu-pork stew over rice, garnish with remaining green onions and serve immediately.

Alongside the pot rice, the restaurant also specializes in soondubu — soft tofu stew. The first part of the menu at Lasung is focused on soondubu made with broth that is simmered for 10 hours.

Wait, flavoured and aged tofu? Yes, but we’ll get to that in a minute. Tofu is the name and spelling used most often for bean curd, but it is actually the Japanese word for a Chinese invention ...

By Sam Sifton Naz Deravian’s khoresh gheymeh (meat and split pea stew).Credit ... mode and keep playing with this recipe for steamed tofu with a garlicky black-bean sauce that I’ve been ...