Tasting Table recipe developer Tess Le Moing shares this yubuchobap recipe, which is the Korean version of fried tofu pockets ...

A seasoned rice dish is third up in our series on “oage-san,” a term of endearment used for “abura-age” (thin deep-fried tofu) found in Kyoto's kitchens. The recipe’s fried tofu cut into ...

If you're craving a takeout-inspired dish that's both satisfying and easy to make, look no further than our Fried Salt and ...

Locals have attached “o,” an honorific prefix used to exalt nouns, to the three words in the name of the recipe: “fried tofu,” “greens” and “soup-like dish.” Now that it is getting ...