Sweet and Sour Cauliflower that tastes much better than takeout! Vegan with gluten-free and a healthier baked option.

Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more!

Learn how to cook brown rice on the stove with our easy recipe. All you need is brown rice, the right rice to water ratios, and a pan with a tight-fitting lid.

Extremely flavorful, General Tso's Tofu Stir-Fry in just 30 minutes! Spicy-sweet, protein-packed, and a healthier spin on takeout!

Ready in under 30 minutes, these Vegan Thai Green Curry Noodles are the perfect simple weeknight dinner recipe. They’re naturally vegan, packed with healthy veggies, fragrant with flavor and pair perfectly with any plant-based protein you want to add.  No need for store-bought curry paste!

These delicious vegan Asian recipes are the perfect inspiration to enjoy exotic flavors from the comfort of your kitchen. From curry to Korean bibimbap, dumplings, and ramen, there is an enticing dish for everyone!

This is a perfectly hearty bowl of vegan Ginger and Scallion Noodles with a really rich and earthy note. Slurp away and enjoy!

Do you like eggplant? I know there are either 'haters' or 'lovers' in each of us when it comes to eggplant. I love eggplant. My eggplant fascination goes a long, long way. Back when I was a kid, I used to wait eagerly for my granny to make her Vangibath recipe. Nothing, nothing can pull me away from tamarind and other sour food. I love tamarind and could possibly eat it by itself. Okay, I have done that too. But then, I digress. Actually not. That is the major reason why I love Chinese cuisine. Or, at least the Indo-Chinese food. Its sweet, sour and spicy - all at the same time. However, for all my eggplant fascination, I'm no fan of soggy eggplant in a Chinese sauce. A is. He loves all kinds of vegetables and anything Chinese. So, every single time we go to a Chinese restaurant, he is always wanting to try this dish and I keep avoiding it. Thanks to me being the dominant one in the relationship (I needn't have specified that now, right?), we've escaped the eggplant dish so far. That said, beggars can't be choosers. Especially, when you beg your husband to cook fantastic food when its your turn to indulge him. How much A loves cooking is actually an understatement on this blog now. And in my life too. I take it for granted every evening that A will come up with something. This is one of those dishes that I couldn't him stop him from making. I agreed on a sulky note to just make do with the gravy and tofu in the dish. Well, what do you expect, ladies and gentlemen, I was wrong. Yet again. This is one of my favorite Chinese dishes now. I can't claim that all eggplant haters will love this dish, but surely, do try it and let us know how you liked it! Here is the recipe. Ingredients 1 large eggplant, cut into 1 to 1.5" chunks 1 large onion, coarsely chopped 1/2 cup tofu, cubed and fried with minimal oil until crisp on both sides 2 tbsp sesame oil 1 scallion, bulb and green part separated 3-4 large garlic cloves, finely chopped 3-4 tbsp coarsely chopped ginger 3 tbsp brown sugar 2 tsp molasses (optional) 1 tbsp vinegar 1 tbsp rice wine vinegar 2 tbsp canned tomato sauce or puree 2-3 tbsp soy sauce salt and cayenne pepper powder to taste 1-2 tsp red chilli flakes 1/3-1/2 cups water. 1 tbsp sesame seeds 1. Get started on the sauce. Take 1-2 tsp sesame oil when hot, add sesame seeds, garlic and ginger. When the garlic starts to turn brown, add the tomato sauce. When is almost cooked, add the molasses, brown sugar, soy sauce, cayenne pepper powder, salt, both vinegars and water. Reduce the heat to medium-low and let things simmer for 10-15 mins. Add the tofu at the 5 minute mark so that it absorbs all the flavors. 2. While the sauce simmers, in a separate pan, fry the eggplant on medium heat until tender but not mushy. Add some salt and red pepper flakes to it while its cooking. Keep it separate. 3. In the same pan, fry the onions with some oil, salt and red pepper flakes. 4. Add the eggplant and pour the sauce on top. Cook until the eggplants almost turn soft, about 5-6 mins. This will also let the flavors to absorb further. 5. Top with chopped greens from the scallion. Enjoy it hot with rice! It has this nuttiness thanks to the sesame seeds and the crisp tofu works great against the soft eggplant. I'm sure this'd go great with whole wheat noodles or rice vermicelli too! We had it with hot steaming rice and ate it with our hands :D I think, for meals like this, eating with hands wins hands down (pun unintended!) as against with a fork! What do you think?

Tofu is one of the most versatile foods. It can be used in soups, salads, entrees and sides, and eaten for breakfast, lunch, dinner and dessert. Tofu can be baked, broiled, stir-fried, scrambled, and stewed.

If you’re a fan of anything that involves a good peanut sauce, or peanut butter in general, this one’s for you! They’re pieces of tofu pan-fried to a crisp and cooked down in a hearty peanut sauce!

Learn how to make homemade Kombu Dashi, a vegan-friendly Japanese soup stock, to enhance your Japanese dishes with umami flavor. It's the easiest dashi that you can make!

Simple and quick vegetable curry with rice (Japanese style) that will take you only 20 minutes. It's mild and healthy and can be enjoyed by the whole family.

At last--a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.

Healthy delicious noodle bowls inspired by iconic noodle recipes from Japan, China, Thailand, Korea, Vietnam, and Indonesia.

The question our food writer gets asked most often is: What should I eat in Tucson? Here, she answers, for every occasion.

Favorite Take-Out Meals You Can Make Better At Home ~ you can have better-than-take-out meals any night of the week with these easy authentic recipes!

Ready in 30 minutes or less and you don't even need to put a bra on to answer the door.

An easy, 30-minute recipe for Pad Thai made with rice noodles, your choice of chicken, shrimp or tofu, scrambled eggs, and an incredible "not too sweet" Pad Thai Sauce. Makes 2 large servings. Watch the video!

Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves we

This tangy and spicy Green Chutney (Mint Coriander Chutney, Cilantro Mint Chutney, Indian Green Sauce) is the perfect accompaniment to serve with appetizers or Indian meals. Make it using simple ingredients in under 10 minutes.

A restaurant-style Indo-Chinese vegetarian recipe – Manchow soup is a delicious vegan soup recipe made by cooking finely chopped vegetables in a hot and spicy broth filled with Asian flavors.

This vegan pad thai is also known as pad mee korat. You'll get the same sweet, salty, sour balance and chewy noodles...but all completely plant based! It's an easy recipe, with an option to add eggs if desired.

These tasty rice noodles are packed full of Chinese broccoli, beansprouts, and tofu to make a meal that is delicious and filling.

Extremely flavorful, General Tso's Tofu Stir-Fry in just 30 minutes! Spicy-sweet, protein-packed, and a healthier spin on takeout!