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The Sunday-night clear-out-the-fridge dinner, done properly: cold rice, a screaming-hot pan, and tofu crisped until golden. Ready before the takeaway would even arrive.

Frozen edamame pods boiled for five minutes and tossed with flaky salt, chili flakes and a little toasted sesame oil. One of the highest-protein snacks you can make from a freezer bag.

A warm rice bowl with each vegetable seasoned separately, crisp pan-fried tofu, and a sweet-sharp gochujang sauce stirred through at the table. The point is the contrast: you mix it all together yourself.

Cold buckwheat noodles in a nutty sesame dressing, loaded with edamame and crunchy raw vegetables. Fifteen minutes, and it is better after an hour in the fridge.

A block of chilled silken tofu turned out whole and dressed with soy, sesame oil, ginger and scallion. No cooking at all, and on the table in five minutes.

Cornstarch-dusted tofu fried until the edges shatter, then tumbled in a glossy teriyaki glaze that thickens around it in seconds. Steamed broccoli and rice make it dinner.

Numbing, savory and fast. Mushrooms stand in for the pork and nobody misses it. The chili bean paste and Sichuan pepper are doing the real work.

A fiercely savory red stew built on well-fermented kimchi, tofu and gochujang. Sour, spicy and bubbling. The older your kimchi, the better this gets.