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 ...

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 ...

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 ...

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 ...

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 ...

Heat the oil in a large frypan. Slice the soft tofu and fry until crispy. Season and drain on paper towels. Keep warm. Add the prawns to the hot pan and cook gently for 4 minutes then remove and keep ...

'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 ...

The nutritional profile of these thick, tasty noodles, and smart ways to enjoy them when you’re on a weight loss plan.

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. Inadani is an area in ...

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 ...