Tofu as an ingredient often takes on the characteristics of whatever sauce or preparation is being used to dress it. In the case of mapo tofu, those soft, placid blocks of tofu guard a scorching ...

I eat a lot of plant-based meals, but often the fact that they don’t contain meat is beside the point. So it’s one of my pet peeves when a recipe, restaurant or brand makes a bigger deal out of what a ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Shunsuke Inada is a ...

Those last beautiful summer tomatoes are put to good use in Hetty Lui McKinnon’s take on the classic Sichuan dish. By Mia Leimkuhler Today we have for you: A mapo tofu recipe that makes good use of ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Sichuan food has become the city’s most popular regional Chinese cuisine, ...

A decades-long fascination with the much-loved Sichuan dish inspires research — and eventually a little experimentation. By Andrea Nguyen Anyone who says tofu is bland or boring hasn’t eaten mapo tofu ...

Like a lot of people, I am making the effort to eat less meat, especially when dining at home. I’ve never cooked with mock meat, but where I can, I substitute the original protein-rich vegetarian ...

F&W’s Justin Chapple makes crisp steamed bok choy the star, topping it with a modest amount of sweet-and-spicy mapo-style pork. Justin Chapple is a chef, recipe developer, food writer, video host, and ...

Silent night, holy night, night shrouded in darkness” “We wish you a Merry Christmas” To celebrate Christmas, which ...