Watercress Salad With Warm Mustard Dressing

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

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.

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

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.

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

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

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

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