Live Un-Stir-Fry with Cauliflower “Rice”
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Asian
Live Hot and Sour Soup
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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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Garlic and Kale Soup
This brothy soup provides heart-healthful nutrition on many levels: kale and garlic are good for the cardiovascular system; wheat berries are high in fiber; and shiitake mushrooms contain eritadenine, an amino acid that speeds up processing of cholesterol in the liver.
Citrus Salad
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Stir-Fried Tofu
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Gaeng Khae (Spicy Thai Vegetable Soup)
This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever.
Carrot, Wakame, and Kale Stew
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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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Sweet Tapioca Soup with Honeydew
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Ultimate Veggie Fried Rice
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Dragon’s Head Tofu
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Vegetables in Thai Red Curry
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Pungent Cucumber Salad with Black Sesame and Ginger
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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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East-West Marinated Asparagus
Here, an Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.
Asian Spinach Salad with Marinated Mushrooms
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Japanese Asparagus Dengaku
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Thai Red Curry with Green Beans and Eggplant
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Indonesian Peanut Sauce
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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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Coconut-Mango Sundaes
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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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Un-turkey Spring Rolls with Fresh Veggies and Rice Noodles
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Soba Salad with Miso Vinaigrette
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Miso-Adzuki Stew
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Avocado Tempura with Chile Sauce
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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.
Pickled Daikon Cubes with Carrots and Jalapeños
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Baby Bok Choy and Shiitake Mu Shu Wraps
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Thai Basil Curry Vegetables
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Sesame-Ginger Dressing
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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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Miso-Sesame Noodle Salad
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Korean BBQ Marinade
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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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Raspberry-Sesame Vinaigrette
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Stir-Fry Vegetable Tacos
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Mellow Yellow Rice Noodles with Roasted Peanuts
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Tempeh Larb
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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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Sticky Rice with Mangoes
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Golden Tempeh Curry
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Mock Green Papaya Salad
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Grilled Sesame-Tofu Skewers with Ginger Peanut Sauce
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Jasmine Risotto Spring Rolls with Vanilla Dipping Sauce
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“Raw” Slaw with Asian Pear
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Spinach-and-Orange Salad with Almonds and Honey-Sesame Dressing
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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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