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Ever-Green Vietnamese Preview & FAQ
The lowdown on my new plant-based cookbook
 • 
Andrea Nguyen
14
Fatty Pho and other Hanoi Charms
Trúc Bạch has a fun street scene, good food (maybe the best pho?), coffee, beer & art
 • 
Andrea Nguyen
8
midweek gems #5
NEW PTFS chats, vegetable charring tools, affordable wine tip, pastabilities
 • 
Andrea Nguyen
15
Most Popular
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Nuoc Cham Vinaigrette and 4 Salad Recipes
 • Andrea Nguyen
18
Stay Chill with 5 Effortless Tofu Recipes
 • Andrea Nguyen
25
Why the Mediterranean Diet Needs a New Name
 • Andrea Nguyen
38
Fried Tofu 411: An Easy, Low-Fat, Tasty Option
 • Andrea Nguyen
20
Easy Lime Pound Cake: My Bánh Cake
 • Andrea Nguyen
14
Vietnamese Spicy Tomato Tofu
 • Andrea Nguyen
22

Ingredients

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Trader Joe's ran out of tofu skin fast. What is tofu skin? And, how to get some?
No worries! My tofu skin basics will help you find tofu skin and use it.
 • 
Andrea Nguyen
8
How to Decipher Tofu Labels and Be a Better Cook
+ Ever-Green Vietnamese Birthday + 10K steps a day? + UK Tofu Tips + Tofu density, coagulant and weight
 • 
Andrea Nguyen
14
Tofu Myths, Truths and Vagaries
What is tofu, tofu health risks, and how to manage water in tofu + a few recipes
 • 
Andrea Nguyen
38

Recipes

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Shira-Ae, a tofu salad for all seasons
this voluptuous, umami wonder embodies soybean power
 • 
Andrea Nguyen
23
Vietnamese Spicy Tomato Tofu
it literally bursts with flavor + award news
 • 
Andrea Nguyen
22
How do you like your recipe measurements served?
Please weigh in / Sunday Special #3
 • 
Andrea Nguyen
43

Recent posts

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Shira-Ae, a tofu salad for all seasons
this voluptuous, umami wonder embodies soybean power
 • 
Andrea Nguyen
23
midweek gems #4
spicy tomato riffs + better than sriracha + southern focus + 99 Ranch savings
 • 
Andrea Nguyen
2
Vietnamese Spicy Tomato Tofu
it literally bursts with flavor + award news
 • 
Andrea Nguyen
22
Pass the Fish Sauce
Pass the Fish Sauce
Weekly dispatches on Asian food and cooking from Andrea Nguyen, a James Beard-award winning author. PTFS is tasty, useful, and about culinary bridge building. Let's connect in the kitchen and at the table.
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