Dou Dou (豆豆)Golden pan-fried tofu and silky glass noodles simmered in a savory spicy bean paste sauce — a one-pot Chinese home-style meal that’s ready in 30 minutes. 金黃酥脆的香煎豆腐配上吸滿醬汁的晶瑩粉絲，一鍋到底的家常美味。
香煎豆腐粉絲
Crispy Frozen Tofu Stir-fry — 凍豆腐炒金黃酥脆
Learn how to transform frozen tofu into golden crispy perfection — a bento-box staple that makes rice disappear. 學會把凍豆腐炒成金黃酥脆，便當飯桌上的搶手菜，拌飯拌麵一絕。
Three Cup Mushroom — 三杯菇菇
This Three Cup Mushroom stir-fry brings together three mushrooms in a savory-sweet sauce with Thai basil in just 5 minutes. 這道三杯菇菇將三種菇類結合在香濃醬汁中，只需5分鐘就能完成。
Black Lentil Soup — 黑扁豆汤
A hearty, nourishing black lentil soup infused with cumin, turmeric, and aromatic leeks — velvety, plant-based, and ready in one pot. 一道以孜然、姜黄和韭葱提味的营养黑扁豆浓汤，纯素制作，一锅搞定。
Sour and Spicy Shredded Potatoes — 炝炒土豆丝
Crispy, spicy, and vinegar-bright — this 20-minute Sichuan shredded potato stir-fry is the ultimate weeknight side dish. 酸辣脆爽的炝炒土豆丝，二十分钟就能端上桌的经典川味家常菜。
Korean Perilla Tofu Stew — 韓国紫苏豆腐煎菜
This Korean Perilla Tofu Stew (韓国紫苏豆腐煎菜) brings aromatic perilla leaves and pan-fried tofu together in a savory-sweet Korean glaze — a 25-minute vegan banchan full of flavor.
Braised Tofu — 燒豆腐
Golden pan-fried tofu simmered in a savoury soy glaze with baby corn and fragrant Thai basil — a 15-minute vegan Chinese staple. 金黃酥脆的豆腐配上醬油香氣和九層塔，15分鐘就能上桌的純素家常好菜。
Crispy Chinese Chow Mein Noodles — 香脆炒麵
Crispy, saucy, and packed with umami — this Cantonese-style chow mein is a weeknight dinner dream. 香脆炒麵配上香濃蔬菜芡汁，簡單又滿足的家常滋味。
Indonesian XO Sauce Vegan Scallops with Stink Beans — 印尼XO醬素帶子炒臭豆
A fusion stir-fry that brings together umami-packed vegan XO sauce, meaty king oyster mushroom scallops, and distinctive stink beans for an unforgettable Indonesian-Chinese meal. 一款融合印尼風味的惹味素菜，以XO醬的鮮味配合杏鮑菇素帶子和臭豆的獨特口感，令人一試難忘。
Braised Bitter Melon with Preserved Mustard Greens — 梅乾菜燜苦瓜
Braised Bitter Melon with Preserved Mustard Greens — a classic Hakka-style vegan dish where caramelized bitter melon is braised with salty preserved greens, shiitake, and black beans until irresistibly savory. 梅乾菜燜苦瓜 — 經典客家素食，苦瓜先煎後燜，與梅乾菜、香菇、豆豉一同燉煮，苦味轉為回甘，超級下飯。