EditorialVegetable soup ingredients, including radishes, ginger, lemongrass and herbs in New York, on Feb. 8, 2022. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialA basket at Kai Burmese Cuisine includes a kyew sone, which are chewy fritters of tofu, rice and beans coated in rice flour, in Tulsa, Okla., June 23, 2022. (Shane Brown/The New York Times)
EditorialThe artist Duke Riley with his pigeon Tofu in front of his painting “Now Those Days Are Gone,” 2017, in his studio in New York, June 12, 2022. (Peter Fisher/The New York Times)
EditorialJosef Centeno serves a thickly sauced birria inspired by his grandmother Alice’s recipe, made with oxtail, beef, lamb and even tofu at Bar Amá, in Los Angeles on Jan. 30, 2021. (Rozette Rago/The New York Times)
EditorialMonica Lee, owner and chef of Beverly Soon Tofu, which opened in 1986 and closed in 2020, in Los Angeles, Jan. 31, 2019. (Coral Von Zumwalt/The New York Times)