Browse recipes

Rice noodles tossed in a sweet-sour-salty tamarind sauce with crisp tofu, beansprouts and a heap of crushed peanuts. Everything happens in about four minutes, so get organized first.

Cool rice noodles under a pile of herbs, raw vegetables and crisp tofu, with a sharp lime-and-chili dressing poured over just before eating. A hot-weather dinner that never feels heavy.

A fragrant, coconut-rich curry that comes together in the time it takes to cook rice. Sweet, salty, sour and hot, all balanced in one pan.

Green curry paste fried in thick coconut cream until it splits and turns fragrant, then loosened into a fresh, hot, herby curry with eggplant, beans and tofu.

A composed salad of blanched vegetables, potato, fried tofu and tempeh under a thick, sweet-savory peanut sauce. Substantial enough to be dinner.

A cold-noodle bowl built for lunch: crisp lemongrass tofu, rice noodles, herbs and a sharp lime dressing. Assembles from the fridge in minutes once the tofu is done.

A clear, aromatic broth built by charring onion and ginger and steeping it with star anise and cinnamon, poured over rice noodles and tofu with a plate of herbs to add at the table.

Marinated tempeh grilled until the edges blacken, served with a thick peanut sauce for dipping. Nutty, smoky and very high in protein.