用豆腐做菜

Main

Main37 分钟

Sundubu-jjigae

Sundubu-jjigae is a fiery Korean soft-tofu stew with pork, clams and egg in a red chilli broth. This version uses measu…

Main

Main50 分钟

Kimchi Jjigae

Kimchi Jjigae is a bubbling Korean stew of well-fermented kimchi, pork, tofu and chilli, designed to be eaten with plai…

Main

Main1h 30m

Bún Riêu Cua

Bún Riêu Cua is tomato noodle soup with crab paste, tofu and herbs.

Main

Main50 分钟

Pad Thai Goong

Pad Thai Goong is stir-fried rice noodles with prawns, tamarind, fish sauce, egg, beansprouts and peanuts.

Main

Main55 分钟

Sayur Lodeh

Sayur Lodeh is a distinctive Indonesian main rooted in Java, celebrated for vegetables, coconut milk, galangal and arom…

Main

Main1h

Sukiyaki

Sukiyaki is a distinctive Japanese main rooted in Meiji-period beef-eating culture, celebrated for thin beef, tofu, veg…

Main

Main1h 15m

Buddha’s Delight

A Buddhist-inspired braise of tofu products, mushrooms and vegetables.

Main

Main40 分钟

Mapo Doufu

Silken tofu and minced meat in a fiery, numbing fermented-bean sauce.