Bean curd, also known as tofu, is a good source of protein, zinc, iron, and it even contains some cholesterol-lowering omega-3 fatty acids.
Korean tchigaes are rich, satisfying stews. A staple of many Korean recipes, toenjang, or fermented soybean paste, is similar to Japanese misobut with a much earthier taste. Look for it at pan-Asian or Korean markets. If Korean radish, or mu, is not available, use Japanese ...read more
Fresh or frozen bean curd skin, sold at Asian markets, makes an unusual, crisp wrapper for a vegetarian filling. To finely shred the carrots, use a mandoline or a four-sided grater. ...read more
Luo Hana term that means Buddha in Mandarinis the most common name to include for dishes favored by Chinese vegetarians. This noodle dish symbolizes purification. Look for dried bean curd sticks at your local Asian market. Large sheets of dried tofu skin are not substitutes ...read more