Andrea Nguyen's Chilled Tofu with Crunchy Baby Sardines

This Chilled Tofu with Crunchy Baby Sardines from Andrea Nguyen's newly released bean curd bible, Asian Tofu, is all about textures. Creamy tofu is topped with crisp fried tiny sardine, fresh shiso, and crunchy toasted sesame seeds.

Sweet and Crunchy Tofu (Dubu-gangjeong: 두부강정)

Let me introduce you to Dubu-gangjeong (두부강정), sweet, spicy, and crunchy tofu! It's part of Korean Buddhist temple cuisine. When I went to Korea to study their cooking techniques and dishes I tasted it many times. I had it in an upscale, expensive temple cuisine restaurant in Seoul and in...

Grilled Lemongrass- and Coriander-Marinated Vegan Tofu Banh Mi

Crispy tofu is marinated and stuffed into a Vietnamese-style sandwich. The trick is a low and slow cooking method and a double coating of the flavorful marinade.

Black Pepper Tofu

Crisp-pillowy tofu and a deeply pungent and spicy sauce.

Andrea Nguyen's Saag Soy Paneer

Tofu isn't necessarily one of the mainstays of the Indian pantry but soy paneer as it's known in India does make its way into quite a few dishes, including this Saag Soy Paneer, adapted from Andrea Nguyen's Asian Tofu. The tofu here stands in as a vegan variation of traditional paneer, a squeaky, mild fresh cows milk cheese. To mimic the texture and salty flavors, Nguyen soaks the tofu in salted water before drying and pan frying it.

Steamed Vegetable Buns

Vegetarians and vegans, these Steamed Vegetable Buns are 100% vegan and delicious. This step-by-step steamed vegetable bun recipe will show you the way!

Steamed Buns With Simmered Daikon and Shiitake, Pickled Bean Sprouts, and Spicy Mayonnaise (Vegan)

Vegan Chinese steamed buns filled with juicy simmered daikon and shiitake mushrooms along with a spicy mayonnaise and pickled mung bean sprouts.

Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

As Charles Phan explains in Vietnamese Home Cooking, Chinese cuisine has a strong influence in certain places in Vietnam like the port town Hoi An. There, much of the food is a mash-up of cultures (including even Japan), so serving fried wontons is not a major leap, cuisine-wise. Phan's fried wontons use the same filling as his wonton soup--mainly shrimp, pork, mushrooms, and chestnuts--but here they are sealed like ravioli (no tricky folding!) and fried in canola oil. The richness of the dumpli...

Mapo Tofu (Mince & Tofu in Spicy Sauce)

Mapo Tofu - the Japanese version of a classic Sichuan dish with a lot less oil but just as much flavour, made with readily available ingredients. A flavour explosions in a bowl, only 340 calories per serving!

Spicy Hunan Steamed Tofu & Mushrooms (VEGAN!) - The Woks of Life

This Chinese steamed tofu recipe is packed with flavor from caramelized oyster mushrooms and a spicy Hunan chili sauce with ginger, garlic, and scallions.