Beet Salad with Miso and Black Sesame

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

This side dish is flavorful enough to also serve as a main course.