EditorialBrothy Thai curry with silken tofu and herbs in New York, Dec. 8, 2022. Food styled by Roscoe Betsill. Props styled by Maeve Sheridan. (Kelly Marshall/The New York Times)
EditorialKay Chun’s tofu with sizzling scallion oil which takes only 15 minutes to make and delivers a sizzled garlic-ginger-scallion sauce you can use to douse silken tofu. (Johnny Miller/The New York Times)
EditorialThe Actor Bando Hikosaburo II as Ono no Yorikaze in the play "Ono no Tofu Aoyagi Suzuri," performed at the Morita Theater in the eighth month, 1764. Torii Kiyomitsu I; Japanese, 1735-1785. Date: 1764. Dimensions: 12 1/4 x 5 1/2 in. Color woodblock prin...
EditorialThe Heian Court Calligrapher Ono no Tofu (894-966); Calligraphy Brush" (Fude), from Four Friends of the Writing Table for the Ichiyo Poetry Circle (Ichiyo-ren Bunbo shiyu) From the Spring Rain Collection (Harusame shu), vol. 1".
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)
EditorialVegetable tofu curry with a fragrant coconut sauce, a one-pot meal that is simple to pull off, in New York, June 21, 2022. (Julia Gartland/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)