This is not my kind of food. No disrespect, it's just not what I dream of on my way home from work with a grumbling stomach, lunch long past. Strips of baked tofu, a sauce made with almond butter, and a pile of buckwheat noodles? But I will always respect a recipe that tastes really good. Always. More

[Photograph: Chichi Wang] Loosely adapted from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata.... More

"The meal satisfies meat devotees and tofu lovers alike." [Photographs: Chichi Wang] Previously Steamed Chocolate Cake » All Seriously Asian recipes » Wondering what to do with all those leftover birds from the holidays? Roast any ham hocks with the... More

Mark Bittman calls this dish "Tofu Burgers, Asian-style," but since I can't really imagine these sesame scallion tofu patties on buns, I served them over rice with soy sauce. Even the tofu skeptics at dinner were fans. More

[Photographs: Chichi Wang] The memorable meals in our lives take place in the presence of friends and family. Dishes we cook for those we love leave indelible impressions in our minds, like culinary timestamps. Even so, I eat some of... More

Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. In these dog days of summer, everyone likes to eat a little lighter and keep hot... More

So the thing about writing a snobbish article about the proper way to cook tofu, and using your favorite professor as an example, is that at some point you will have to answer to said professor. "Tofu with olives and... More

Note: Every week, SE intern Chichi Wang will be discussing some aspect of Asian cookery, with an emphasis on the traditional, underappreciated, or misunderstood elements thereof. "While I'm amenable to the idea that somewhere out there, someone is baking one... More

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. At my local banh mi joint, I'm always... More

I picked this recipe from the Perfect Pantry mainly because of the sauce, which somehow manages to successfully combine soy sauce, hoisin, Sriracha, lime juice, and agave nectar. (I only stash the last one in my pantry for cocktails.) But... More