Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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!
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Easy to make, impossible to stop eating.
Any variety of mushroom will love this glossy, tangy sauce.