Soy/Tofu Asian Recipes

"One of my favorite annual treats from my CSA is Edamame, a fresh soybean that is a popular snack in Japan. Did you know that soybeans actually enrich the soil they are grown in? They enrich the body that eats them, too! :)"

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Ingredients: edamame, salt...

"It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!"

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Ingredients: garlic, granulated sugar...

"This is another way to eat tofu. I just experimented one day and came out pretty good. Very easy to prepare and quick to make. I serve with hot rice. This makes very good vegetarian dish also. I usually eyeball the amount on each ingredients. Easy to increase or decrease depends on your tastes. Make sure you get a firm tofu. Soft tofu won't work well...."

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Ingredients: firm tofu, garlic...

"Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it."

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Ingredients: firm tofu, miso, scallions...

"A terrific, easy recipe for a wonderful healthy dessert!"

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Ingredients: silken tofu, semisweet chocolate...

"I got this recipe from a local grocery store. It is very simple, and lends itself to many variations and additions. The peanut sauce is nice as-is, but I added some chili-garlic sauce to it to give it some heat. I like my tofu very firm and crisp, so I drained it very very well before putting this together."

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Ingredients: cider vinegar, firm tofu...

"This very quick and easy dish also has lots of visual appeal, with the white tofu standing out against a background of dark green Swiss chard. Serve it with rice."

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Ingredients: swiss chard, firm tofu...

"From the April 2006 issue of Cooking Light and adapted with the help of RedMeatGirl. We felt that the filling needed a little extra kick. Please adjust the seasonings to suit your own tastes."

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Ingredients: ground cumin, cooking spray...

"Recently, this is my favorite easy dinner. I like to make a large batch and eat the leftovers for lunch all week. It's good hot or cold! This is a mixture between a recipe I found in the local newspaper and one from Alex Jamieson's The Great American Detox Diet. It can easily be adapted to whatever's in your veggie drawer."

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Ingredients: cilantro, mung bean sprouts...

"I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice."

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Ingredients: cooking oil, cornstarch, mirin...

"A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment..."

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Ingredients: sherry wine vinegar, dry sherry...