Hoisin-glazed Tempeh with Green Beans and Cashews
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Asian Entrees
Asian Entrees
Live Un-Stir-Fry with Cauliflower “Rice”
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Live Spring Rolls with Lemon-Ginger Dipping Sauce
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Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy
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Stir-Fried Tofu
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Roasted Brussels Sprouts Medley with Nori Strips
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Wild Rice, Shiitake, and Hijiki Salad
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Arame-Vegetable Strudels
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Spicy Tofu Bento Bowl
This salad gives classic veg ingredients an Asian flair. Bento refers to bento boxes, the containers with separate compartments used for take-along lunches in Japan.
Asian Vegetable Cakes with Crunchy Cabbage Salad
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Ultimate Veggie Fried Rice
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Vegetables in Thai Red Curry
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Nori, Egg, and Potato Rolls
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Mango-Avocado Rolls
Summer favorites avocado, lime, red bell pepper, and mango fill Vietnamese rice paper wrappers to make these rolls.
Ginger-Miso Yam Wraps
Tofu and edamame give these wraps plenty of protein. Feel free to substitute chard or flat-leafed kale for the collards.
Japanese Fresh Snow Peas with Soybeans, Ginger, and Egg
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Indonesian Tempeh with Green Beans and Crushed Peanuts
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Korean Sesame-Crusted Tofu
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Tropical Curry with Lemongrass and Shallots
Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables.
Laotian Eggplant with Tomatoes, Onion, and Mint
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Thai Red Curry with Green Beans and Eggplant
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Spicy Broccoli Sprout Sushi
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Spicy Asian Stir-Fry with Whole-Wheat Linguine
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Fiery Tofu with Red Chiles, Orange, and Ginger
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Vegetable Gyoza and Edamame Succotash
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Grapefruit-Soba Noodle Salad with Spicy Peanut Sauce
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Vietnamese Hot Pot
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.
Buddha’s Happy Belly of Curried Lentils
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Thai Red Curry
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Thai Lemongrass Tofu Skewers
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Sunny Raw Nori Rolls
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Chinese Broccoli with Black Bean Sauce and Garlic
Chinese broccoli tastes like a cross between broccoli and broccoli rabe. It has a slight bitterness that pairs well with the sweetness in black bean sauce.
Baby Bok Choy and Shiitake Mu Shu Wraps
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Thai Basil Curry Vegetables
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Chilled Tofu Salad with Ginger, Green Onions, Asparagus, and Sesame
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Mango-Teriyaki Tofu with Brown Jasmine Rice
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Chilled Noodle Salad with Mango
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Golden Bowl
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Scattered Brown Rice Sushi Bowls
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Maki Garden Rolls
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Nigiri Sushi with Avocado, Cucumber, and Shiso Leaves
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Stir-Fry Vegetable Tacos
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Mellow Yellow Rice Noodles with Roasted Peanuts
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Kung Pao Tempeh Triangles
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Japanese Vegetable Custards with Spicy Tofu
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Vegetable Dumplings and Broccoli over Baby Bok Choy
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Golden Tempeh Curry
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Grilled Sesame-Tofu Skewers with Ginger Peanut Sauce
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Rice Fried Vegetables
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Five-Spice Tofu Triangles
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Asian Tofu Salad Tartines
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East-West Risotto
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Spicy Asian Pasta
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Thai “Chicken” Pizza
Prepared vegan Chic'n Strips make short work of this delightfully spicy pizza that will become a family favorite.
Stir-Fried Udon Noodles with Bok Choy
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Azuki Beans and Winter Squash
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Snow Pea and Soba Noodle Salad with Thai Peanut Sauce
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Eggplant Shu Mai Dumplings & Chili Sauce
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Emerald Udon Bowl With Edamame and Wilted Watercress
This one-bowl meal can be eaten right away, or served chilled or at room temperature like a pasta salad.
“Beef” and Ginger Dumplings
A plateful of hot dumplings preceded by a bowl of hot-and-sour soup makes a pleasing luncheon menu, accompanied by hot jasmine tea.
Hi Soo Shin Hepinstall’s Tofu and Vegetable Stew
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Mixed Vegetable Stir-Fry
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