Steakhouse Salad with Red Chile Dressing and Peanuts

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.

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

This crunchy, creamy salad has everything you want for a cookout.

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

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

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