Dou Dou (豆豆)Cool, springy rice vermicelli tossed with crisp vegetables, golden pan-fried tofu, and a bright lime-mirin dressing — pure vegan refreshment. 冰涼彈牙的越南米線拌上爽脆蔬菜與煎香豆腐，淋上醒胃的酸甜醬汁，純素夏天最療癒的一碗。
Latest Recipes
Stir-Fried Bean Curd Sheet with Green Pepper — 豆包炒青椒
Golden pan-fried bean curd ribbons and crisp green pepper in a savory curry-scented stir-fry — a protein-rich vegan dish that looks and tastes like scrambled eggs. 金黃豆包絲配上爽脆青椒，淡淡的咖哩香加上鹹香滋味，乍看就像素炒蛋。
Avocado Tofu Sandwich — 酪梨豆腐三明治
A no-cook vegan egg-salad sandwich: creamy avocado and crumbled tofu tossed with yellow mustard and seaweed paste, served on toasted bread. 不用開火、10分鐘搞定的純素「蛋沙拉」三明治，酪梨與豆腐完美復刻水煮蛋的口感。
Braised Pumpkin with Sea-Mountain Sauce — 海山醬燜南瓜
A tender braised pumpkin soaking in a golden, savory-sweet broth of mushrooms and Taiwanese haishan sauce — one pot, fifteen minutes. 香甜綿密的貝貝南瓜，配上香菇與金針菇的鮮甜湯汁，一鍋十五分鐘，簡單又下飯。
Vegan Miso-Sesame Braised Tofu with Glass Noodles — 酱烧豆腐煲
A cozy vegan claypot of pan-fried tofu and glass noodles braised in a rich miso-sesame sauce — six ingredients, one pot, under 20 minutes. 滑嫩金黃豆腐配上吸滿醬汁的冬粉，味噌芝麻醬香濃郁，一鍋到底的療癒純素晚餐。
Butter Stir-Fried Corn — 奶油炒玉米
Sweet corn, carrots, enoki mushrooms and edamame tossed in golden butter until fragrant — a simple home-style side that kids love. 香甜玉米、紅蘿蔔、金針菇與毛豆，用奶油炒出焦香，簡單又下飯的便當菜。
King Oyster Mushroom Chicken Cutlet — 杏鮑菇雞排
Crispy fried king oyster mushroom cutlets that taste uncannily like juicy chicken fillets — golden outside, impossibly juicy within. 外酥內嫩、像極雞排的純素杏鮑菇料理，簡單又療癒。
Stir-Fried Lotus Root — 炒蓮藕
A quick home-style stir-fry of crisp lotus root with shimeji mushrooms, cucumber, and savory olive vegetable — cooks in about 20 minutes with one pan. 蓮藕別只會煮湯！和鴻喜菇、小黃瓜、橄欖菜一起炒，軟中帶脆、鹹香下飯，二十來分鐘就能上桌。
Stir-Fried Asparagus with White Beech Mushroom & Baby Corn — 清炒蘆筍
Crisp, sweet and brilliant green — this five-minute asparagus stir-fry with white beech mushrooms and baby corn is proof vegetables need no heavy sauces to shine. 這道五分鐘清炒蘆筍搭配雪白菇與玉米筍，大火快炒下依然爽脆清甜、翠綠動人。
Vegan Ants Climbing a Tree — 純素螞蟻上樹
A classic Sichuan glass-noodle stir-fry made fully vegan — golden pan-fried tofu plays the ‘minced meat’ ants, every strand soaked in a savoury-sweet soy glaze. 用凍豆腐和板豆腐取代絞肉的純素川味螞蟻上樹，粉絲吸滿醬汁，一鍋20分鐘搞定的下飯神器。