Hakka chef Pang Kok Keong has reworked the ancient delicacy in his Singapore kitchen for a new generation of healthy eaters.

8. Add the green beans and remaining 1/3 cup cold water. Turn the heat to medium-high and simmer the beans for 5 minutes, ...

This recipe takes all of the goodness of classic sesame chicken and transforms it into a vegan version - crispy and sticky ...

Strain the marinade to remove any small pieces of tofu. For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu ...

Marinating the tofu in a satay-style sauce gives it a great flavour; leave it to marinate while you prepare the vegetables and boil the kettle ready for the rice noodles. Each serving provides 619 ...

Stir through the rice and the peas, breaking up any lumps of rice, and cook for 2min, until piping hot. Tip the tofu back ...

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 ...

Serve the tofu and sauce over the brown rice, garnished with minced ginger, wasabi, chopped green onion and sesame seeds. Acting president summoned for questioning in martial law probe ...

Finely chopped broccoli stands in for rice in these colorful bowls of tofu seasoned with a sauce of ginger, lemon, soy sauce, and sweet Thai chili sauce. Look for extra-firm tofu and cut it into cubes ...