Dou Dou (豆豆)A creamy, umami-packed spicy miso mushroom pasta that comes together in 15 minutes — weeknight dinner perfection. 濃郁鮮香的辣味噌蘑菇意麵，十五分鐘就能搞定，是完美的平日晚餐。
Vegan Miso Meat Sauce Noodles (Tsukemen) — 純素味噌肉醬沾麵
A refreshing cold noodle dip in a rich miso-soy meat sauce made from crispy frozen tofu crumbles — the perfect summer comfort meal in minutes. 冰涼的沾麵配上濃郁的味噌肉醬，用凍豆腐做出酥脆口感，消暑又滿足的純素料理。
Stir-fried Enoki Mushrooms With Tofu — 金針菇炒豆腐
Golden tofu meets tender enoki in a savory glaze. 金針菇炒豆腐 — 豆腐金黃香脆，金針菇嫩滑入味，配上完美醬汁。
White Wood Ear with Broccoli Sprouts & Roasted Gluten — 白玉耳西蘭花苗烤麩
A quick Chinese vegetarian stir-fry with crunchy white wood ear mushroom, tender broccoli sprouts, and chewy roasted gluten in a savory fermented bean sauce. 经典中式素菜快手菜，白玉耳西兰花苗炒烤麩，麵豉提味，五分钟上桌。
Quick Braised Vegetables with Red Fermented Tofu — 南乳炆斋 (Buddha’s Delight)
A classic Chinese Buddhist vegetarian dish — braised cabbage, mushrooms, tofu skin, and glass noodles in a creamy red fermented tofu sauce. Zero skill, one pot, 15 minutes. 经典佛教素食南乳炆斋，一锅搞定，十五分钟上桌。
Mushroom & Tofu Clay Pot — 冬菇豆腐煲
A classic Cantonese vegetarian clay pot dish loaded with four types of mushrooms and golden pan-fried tofu in a savory umami sauce. 经典广式素食煲仔菜，四种蘑菇搭配香煎豆腐，每一口都是暖心的味道。
Braised Tofu Pot (Vegan) — 全素紅燒豆腐鍋
A warming, one-pot vegan braised tofu pot with rich red-braised broth, mushrooms, and vegetables — perfect for cold nights and festive gatherings. 一鍋到底的全素紅燒豆腐鍋，番茄湯底濃郁鮮美，配料豐富，暖心又暖胃。
King Oyster Mushroom Katsu — 杏鲍菇炸排
Crispy, juicy, and shockingly chicken-like — king oyster mushrooms wrapped in rice paper, battered, and panko-fried to golden perfection. 酥脆多汁，杏鲍菇裹上米纸炸出鸡排口感，配上日式咖喱堪称一绝。
Tofu With Mixed Mushroom Clay Pot — 菌菇豆腐煲
A comforting one-pot dish where silky fried tofu meets an earthy medley of mushrooms in a savoury clay pot. 一锅暖心的家常菜，嫩滑炸豆腐配上各式菌菇，在砂锅中焖出浓郁鲜香。
Vegetarian Thai Basil “Pork” — 素香打拋肉
A fragrant, spicy Thai basil stir-fry made with plant-based protein — ready in 15 minutes. 香气四溢的泰式打拋肉素食版，15分钟上桌。