Cucumbers with Scallions and Chili Oil

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

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

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.

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