15-Minute Coconut Curry Noodle Soup

Easy Vegan Crispy Tofu Spring Rolls

These easy spring rolls use crispy marinated tofu, tender pea shoots, carrots cut into a fine julienne, herbs, chiles, and toasted peanuts.

Vegetable spring rolls

A party favourite - vegetable spring rolls with dipping sauce.

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.

Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots

Phan's version is relatively simple; crisp green papaya slivers mingle with pickled carrots, fried tofu, cucumbers, and celery. A dressing of potent fish sauce, vinegar, garlic, and chiles brings the vegetables together, and then the whole caboodle is topped with fried shallots and roasted peanuts. You will, of course, have find a good way to julienne a giant papaya, pickle carrots, fry both tofu and shallots, and mix it all together before dinner. It is no last-minute side dish, but you'll be h...

Summer Rolls With Jicama, Watermelon, and Herbs

Keep cool with these refreshing no-cook summer rolls, filled with watermelon, jicama, and herbs.

Nime Chow (Cambodian Spring Rolls)

Nime Chow are fresh Cambodian spring rolls stuffed with bright veggies, and wrapped in delicate rice paper. Served with a savory-sweet peanut sauce for dipping, these morsels are perfect healthy appetizers or snacks.

Spicy Thai Tofu With Spinach, Basil, and Peanuts From 'Everyday Thai Cooking'

This simple stir-fry combines Thai staples—fish sauce, palm sugar, lime juice, and peanuts—with easy-to-find ingredients—spinach, tofu, basil—for a spicy, crunchy, vegetarian main that comes together faster than you can cook a pot of rice.

Gado-gado (Indonesian salad)

tempeh and fried tofu For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach Chinese spinach water spinach...

Spicy Stir-Fried Tofu with Coconut Rice From 'The New Vegetarian Cooking for Everyone'

Deborah Madison adds spicy flair to tofu in this recipe from The New Vegetarian Cooking for Everyone.

Vietnamese Citrus and Noodle Salad With Fresh Herbs and Fried Yuba (Tofu Skin)

Crispy fried tofu skin, rice noodles, handfuls of herbs, and crunchy, fresh vegetables combine for a light-yet-hearty salad with a huge variety of textures and flavors, all dressed with a punchy lime, garlic, and chile dressing.