Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.
Cashews are a classic in stir-fries. Here, they’re sprinkled over a medley of mushrooms and green beans.
You can adapt this light, satisfying soup to your schedule.
Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.
VT reduced the roasting time for the tofu in this recipe to keep it under 30 minutes, with no change in taste or texture. Serve with steamed rice.
Raw bok choy has a milder flavor than cabbage and gives this slaw a juicy freshness. Enjoy as a side dish, or top with pan-seared tofu or tempeh for a heartier meal.
A bamboo steamer is used to lightly cook an assortment of vegetables that are then tossed in a dressing with ground, toasted sesame seeds.
No steamer basket required for this recipe. A modest amount of liquid in a standard skillet steams the broccoli to perfection.
This recipe makes extra fried tofu that you can easily use in salads or on sandwiches.
This vegetarian version of a classic favorite uses tofu in the place of meat to create a savory pot pie fit for any dinner table.
Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer.