The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
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.