Thi Tran’s Singapore-style chile crab, her crisped fish heads, and her forest-green fried tofu balls were enough to squeak Starry Kitchen onto the Times’ 101 Best Restaurants list. The Trans ...

Tran’s chef-wife, Thi, won’t be making her famous chile crab, but you can expect the crispy tofu balls, tamarind chile chicken wings, a couple different kinds of fried rice, mac and cheese ...

If you want a crispy texture, try making crispy fried tofu balls. Using boiled tofu will give this the perfect texture for frying, as the excess moisture has already been drained. Once you've ...

Ingredients: 1 block Aloha firm Tofu, (well drained) 2/3 pound ground Pork 4 pieces Shiitake Mushrooms (soaked in water then finely chopped) 1 medium Onion (finely chopped) Vegetable Oil for deep ...

I am in Changsha to find out more about Hunan cuisine, or xiangcai, whose flavours have grown on Chinese and Singaporean ...

No, not those kind of balls. Nguyen and his wife Thi (he handles front-of-the-house; she oversees the kitchen and develops recipes) have perfected a green, deep-fried tofu ball that's as fun to ...

Jonathan also recommends an order of the tofu balls — vegan! green! deep fried! — that get their vivid color from naturally green Vietnamese sweet rice, a.k.a. com dip banh. Better try this Nguyen-Thi ...

And those crunchy fried tofu balls, painted with Sriracha mayonnaise. And maybe an oozing, caloric dish of mac and cheese spiked with bacon, or limp shrimp toast, or tiny roast peanuts flavored ...