Tofu

fish tofu (about 200 grams) • chopped garlic (about 4 tablespoons) • cilantro roots, thinly sliced • red Thai chilies, finely chopped • green onions, sliced • table salt (use less if using iodized salt) • granulated sugar • seasoning powder • ground black pepper • Oil for frying

soft tofu, cut into pieces • Oil for frying • ground pork • green onions, cut into pieces • minced garlic • Thai chili paste (nam prik pao) • oyster sauce • soy sauce • sesame oil • seasoning powder • granulated sugar • ground black pepper •

firm tofu • Chinese sausages • Japanese cucumber or regular cucumber • large eggs • shiitake mushrooms • pork loin (about 400 grams) • Blanched bean sprouts • Chinese five-spice powder • cinnamon, 1 star anise, and 1/2 tablespoon other five-spice seeds • light soy sauce • salt • palm sugar •

firm tofu (about 200 grams, 1 pack) • ground pork (about 150 grams) • large shiitake mushrooms, diced small • finely chopped white part of scallions • little finely minced garlic and ginger • Guilin-style chili sauce • soy sauce • sake • mirin • broth (about 150 ml) • cornstarch • water •

firm tofu • bean sprouts • ground pork • minced garlic • green onion and cilantro, cut into 2-inch pieces • oyster sauce • soy sauce • seasoning powder • granulated sugar • Oil for frying • Water

silken tofu, cut into pieces • ground pork (100 grams) • straw mushrooms, halved (200 grams) • green onions, cut into 2-inch pieces • coarsely chopped garlic • soy sauce • oyster sauce • seasoning powder • granulated sugar • vegetable oil • oil for frying • water

bean sprouts (about 200 grams) • firm tofu • finely minced garlic • green onions, cut into 2-inch pieces • red chili peppers, sliced diagonally • oyster sauce • soy sauce • granulated sugar • cooking oil (for stir-frying) • Cooking oil (for frying tofu)

tubes egg tofu • ground pork (200 grams)

large eggs • tube egg tofu • soy sauce • oyster sauce • whole milk (about 30 ml)

silken tofu • ground pork • green onion, sliced • ginger, minced • spicy fermented soybean paste (doubanjiang) • salt • light soy sauce • cornstarch

tubes egg tofu • large egg • Gogi brand tempura flour (or all-purpose flour) • panko breadcrumbs • red curry paste • evaporated milk (such as Carnation) • palm sugar • fish sauce • seasoning powder (such as RosDee or chicken bouillon) • water • vegetable oil • kaffir lime •

Pasta or your favorite noodles, enough for 1-2 servings • firm tofu • shiitake mushrooms • broth (about 240 ml) • onion, thinly sliced • ladles masman curry paste satay sauce (leftover from a previous dish) • cooked beans • Chopped green onions and celery leaves for garnish • wedge lime • hard-boiled egg

fresh shrimp • tube silken tofu (soybean tofu) • Sliced green onions • Sliced celery • Water • Shiitake soy sauce • White pepper

tofu, cut into 3 long pieces • shiitake mushrooms • curry powder • ground cumin • ground ginger • chopped garlic and shallot (or use 1/2 tsp garlic powder and 1/2 tsp onion powder) • granulated sugar • Olive oil (optional, just a drizzle) and chopped parsley • Salt and pepper, to taste • coconut milk • massaman curry paste • dried chilies •

Cooked brown rice • Protein of your choice (such as beef, chicken, or tofu) • Mushrooms • Daikon radish • Asparagus • Carrot • Prepared kimchi • Soft-boiled egg (onsen egg) • Seaweed • Salt • Sugar • Gochujang (Korean chili paste) •

ground pork (400 grams) • tube egg tofu • sugar • fish sauce • seasoning sauce (green cap) • flavor seasoning powder • fresh basil leaves • Chopped chili peppers and garlic, to taste • little cooking oil • little oyster sauce

Japanese-style tofu (about 10.5 oz or 300 grams), cut into long rectangular pieces as desired; pan-fry until almost cooked, then drain on paper towels • large king oyster mushrooms, sliced in half lengthwise and scored along the length • satay marinade mix (such as Lobo brand), mixed with 1/3 cup coconut milk (100 ml) and 1 tablespoon curry powder • satay dipping sauce mix (such as Lobo brand) • massaman curry paste • red curry paste • canned coconut milk (200 ml) • coconut sugar • roasted peanuts, ground • Ajad (Thai cucumber relish) • rice vinegar, 5 tablespoons granulated sugar, 2 teaspoons salt, 2 tablespoons water; mix together and microwave for 2 minutes, then let cool • Japanese cucumber, cut into thin strips •

or 300 grams) Japanese-style tofu, cut into medium cubes • vegetarian Panang curry paste • kaffir lime leaves, thinly sliced • Fresh Thai basil leaves, to taste • green beans, cut into small pieces as desired • canned coconut milk • coconut sugar • Salt

tube egg tofu, sliced into rounds • Rice flour • Ground pork • Thai bird’s eye chilies, to taste • Garlic, to taste • Dried chilies, to taste • Cooking oil • Oyster sauce • Seasoning sauce (green cap) or soy sauce • Granulated sugar • drops fish sauce • drops dark soy sauce, for color •

vegetarian massaman curry paste (about 3 1/2 tablespoons) • coconut cream (about 1/3 cup plus 1 tablespoon) • coconut milk (about 2 cups plus 2 tablespoons) • wheat protein, soaked in hot water until soft (about 10 1/2 ounces) • tofu skin, soaked in hot water until soft (about 3 1/2 ounces) • large potatoes, cut into large cubes • large carrot, cut into large cubes • large onion, roughly chopped • roasted cashews (about 180 grams) • kaffir lime leaves • large eggplant, cut into large cubes • coconut sugar •

chicken wings (drumettes) • potato, cut into pieces • firm tofu, cut into pieces • onion, cut into pieces • soy sauce • coconut sugar • fresh coconut milk (about 240 ml) • water (about 240 ml) • shelled edamame (about 70 grams) • tamarind paste

tofu (cut into cubes) • coconut milk (250 ml) • Massaman curry paste • cardamom pods • tamarind paste • palm sugar • roasted peanuts • potato • onion • broccoli (30 grams) • king oyster mushrooms (30 grams) • cauliflower (30 grams) •

ground pork (50 grams) • tubes egg tofu • garlic • Thai bird’s eye chilies • fresh basil leaves • fish sauce • soy sauce • oyster sauce • dark soy sauce • granulated sugar • water • vegetable oil

silken tofu • large tomato • green onions, sliced • soy sauce • sesame oil • olive oil • apple cider vinegar (can substitute with black vinegar) • white sesame seeds

pork belly or other pork cuts • dried wakame seaweed • dried bonito flakes • soft tofu (silken tofu), diced • Cooked noodles or rice as preferred; here, I used rice flour pasta for kids • large egg • tomato, diced small • Japanese cucumber, thinly sliced

ground pork • tube egg tofu • cornstarch • onion • dried shiitake mushrooms, soaked and sliced • green onion, chopped • carrot, diced • garlic, crushed • sugar • fish sauce • oyster sauce

Pad Thai Sauce • soy sauce • palm sugar • tamarind paste • sesame oil • Pad Thai Ingredients • small pack fresh glass noodles • firm tofu, cut into small cubes • large eggs • bean sprouts • garlic chives, cut into 1-inch pieces • Crushed peanuts, chili flakes, lime wedges •

roti sai mai wrappers (or substitute with spring roll wrappers) • small taro roots • firm tofu • king oyster mushrooms • fresh shiitake mushrooms • yellow corn • fresh glass noodles • cabbage • green onions • Thai aromatic paste (garlic, white pepper, cilantro root, pounded together) • Seasonings to taste: sugar, salt, light soy sauce, mushroom sauce, white pepper • Vegetable oil for frying •

thin rice noodles (about 100 grams) • firm tofu • dried large chili peppers • dried bird's eye chili peppers • coconut sugar (about 25 grams) • tamarind paste (about 15 grams) • coconut milk (about 480 ml) • bean sprouts (about 100 grams) • light soy sauce (about 15 ml)

glass noodles • bean sprouts (or to taste) • long green beans (or to taste) • firm tofu • granulated sugar • tamarind paste • soy sauce • fermented soybean paste (optional) • water (120 ml)