125 recipes. Have a look.

Cornstarch-coated tofu fried until crisp, then tossed with broccoli in a garlic, ginger and soy glaze. Press the tofu while you cut the vegetables.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

Smashed cucumbers dressed in tamari, rice vinegar, sesame oil, garlic and chili flakes. Toss them just before serving so they stay crisp.

Green beans boiled for 3 minutes and tossed hot in sesame oil, tamari, ginger, and garlic. Make the dressing first, so the drained beans go straight in.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Whole soybean pods steamed for 5 minutes and tossed with flaky salt while warm so it sticks. Squeeze the beans out with your teeth and leave the pods.

Steamed glutinous rice folded through sweet salted coconut milk, served with ripe mango and toasted sesame seeds. Soak the rice for 4 hours first.