Chunks of tofu are cooked in a tomato sauce with hot peppers, then spooned onto a bed of spinach fettuccine. I like to serve this dish with crusty bread so that it can be used to mop up all the delicious juices. I find that no grated cheese is needed, but you can add...

This is one of my favorite Chinese dishes. The tofu and eggplant absorb the hot, spicy sauce superbly and create a rich, haunting flavor. It is very easy to prepare, made even more so by setting all of the ingredients out in front of you close to the stove at the time...

Many people are surprised to learn that chile peppers do not harm the lining of the stomach in fact, they aid digestion. Studies were done on various winners of chile-pepper-eating contests in Mexico and no adverse effects were discovered and the winners had eaten...

A quick, attractive dish that is a great way to celebrate springs first asparagus (or you could substitute broccoli, if you like). Brilliant red and green colors make this stir-fry a visual treat while ginger defines its flavor. SERVES 4 2 tablespoons tamari or other...

This is a dish I like to take to a potluck supper. It is bright colored, easy to prepare, and will hold its heat if you put it in a hot covered baking dish, wrap the dish in newspaper, and place it in a plastic bag. As with any stir-fried rice dish, you must use cold...

Tarragon is a less familiar herb to many, and that is unfortunate. Its slight licorice flavor marries well with white wine and mushrooms in a sauce, and here it enlivens the mild character of tofu. Tofu gets much firmer when reheated so it is best to cook this dish...

Tempeh is a delicious fermented soybean product made with ground soybeans. Unlike tofu it has a flavor of its own, and its firm, dry texture makes it very easy to work with. In this dish, tempeh is simmered in an aromatic tomato sauce with vegetables and herbs. I...