Tofu

This deliciously spicy dish is great as an appetiser, or on top of noodles for an authentic Chinese dinner.

Delicious and quick vegetarian stir-fry with crisp tofu, eggplant and mushroom cooked in a garlic and ginger-infused sauce, served over egg noodles and sprinkled with cashews.

Enoki mushrooms are very fine and delicate, requiring only the hot broth to soften them slightly. Note

If you find a lovely bunch of garlic chives at an Asian grocer, cut them into 1cm lengths and add with the beansprouts. Note

For an authentic touch, sprinkle with fried shallots (onions). Available from asian grocery stores and some major supermarkets. Note

Add extra chilli for a spicier jam. Note

Use cooking oil spray (spray for 30 seconds) on pumpkin instead of vegetable oil. Use brown rice or quinoa instead of barley. Cooking time and price will vary. You can swap pumpkin for kumara (orange sweet potato). Pilaf is best made close to serving time. Note

BUy loose-leaf baby spinach instead of packaged leaves. Chinese-flavoured tofu is marinated in honey and soy sauce; available in the chilled dairy aisle. Use any flavoured tofu, or marinate your own. You can cook barley 2 days ahead. Cover, then refrigerate. Make salad a day ahead. Cover, then refrigerate; toss occasionally. Note

For an easy miso soup, mix 2 teaspoons miso paste into 1 cup just-boiled water with some chopped silken tofu, shredded nori and sliced green onion. Note

Chive wontons in Asian broth is surely the perfect example of Chinese comfort food. One taste of this soup, and you'll understand precisely why 'wonton' translates, quite literally, to 'swallowing a cloud'.

This tofu and vegie burger recipe is a great stand-by for nights when you want or need to produce a vegetarian meal. They're packed with protein and totally yum.

Hot and sour soup is one of the gems of Thai cuisine, every mouthful bursts with complex flavours. Hot and sour prawn noodle soup is one of the classic versions of a classic dish.

Fire up the barbecue with these deliciously spicy vegetarian kebabs.

Tofu, also known as bean curd, is made from crushed soya beans. It's fairly mild flavour is enhanced by the vegetables and sauce.

Just for fun, we used a flower cutter to cut shapes out of the sliced tofu, making this incredibly simple soup very pretty.

Tofu is a great and healthy meat alternative. It is especially good for soaking up flavours like those in the sauces and dips which often accompany Asian finger foods.

Healthy and vegetarian deep-fried tofu in broth from Australian Women's Weekly.

Please everyone with this vegan starter. The deliciously dense tofu goes perfectly with the crunchy capsicum and buckwheat salad.

Dip can be made 1 day ahead and refrigerated, covered. Note

The silken tofu gives this pesto a lovely creamy texture to complement its herbaceous flavours.

These crispy cakes and dipping sauce make a great starter or snack. Easy to and cheap to prepare, you can't go wrong with this zingy dish.

Serve these tasty stir-fried vegetables as a side for poached chicken, or with noodles as a meat-free main.

A light and flavoursome yellow curry with kumara, green beans and tofu from Australian Women's Weekly.

Soak 8 bamboo skewers in cold water for at least an hour before using to prevent splintering and scorching. Note

If you like, you can add dried smoked bonito flakes to the sesame seeds or try coating the tofu with Japanese breadcrumbs instead.

Try this fresh and light Japanese style cucumber and tofu salad for a healthy lunch. The dressing is absolutely divine.

This fragrant soup has a magnificent creamy texture thanks to the addition of the tofu.

If not serving rolls immediately, place, seam-side down, on a plastic-wrap-lined tray, then cover with a damp paper towel and refrigerate until ready to serve.

You simply can't beat homemade ice cream, and the tofu in this recipe enhances both the flavour and texture, for something even more special.

This easy, spicy salad is full of zesty flavour and texture.

Agedashi (pronounced ah-gah dah-she], a simple dish of deep-fried tofu in a flavourful sauce, is a popular entrée in both Japanese restaurants and homes.

This dish is the epitome of simple cooking. Perfect for a weeknight throw-together meal.

Creamy and fragrant tofu and Thai eggplant massaman curry from Australian Women's Weekly.

Few soups pack the punchy flavour of a delicious savoury miso. Yellow miso (shinshu), is a smooth, deep-yellow, fairly salty, tart, fermented soya bean paste. Teamed with tofu and spinach it makes a delicious, fresh and healthy broth.

The salad and dressing can be prepared ahead and refrigerated separately. Combine just before serving Note

Brimming with herbs and a delicious coconut cream sauce, this pork and tofu noodle dish makes an easy week-night meal.

Kalonji are also known as Nigella seeds, which taste like someone combined onions, black pepper and oregano.

For a non-vegetarian option, substitute tofu with lean chicken mince. You could use butter lettuce leaves, if you prefer. For extra heat, add an extra fresh long red chilli. Note

Any leftover mashed vegetables can be used to make the tofu and vegetable patties, just be sure to use a total of ¼ cup (3 tablespoons) of mash along with the 2 teaspoons of rice flour. Note

Use a naturally brewed soy sauce or tamari, such as Kikkoman (there are low-salt versions available) rather than cheaper brands which are often made with caramel. I use Bean Supreme tofu, which is widely available.

This spicy Sichuan dish is packed with flavour and ready within minutes.

Tempura batter is so light and crisp; this Japanese cuisine is perfect for getting that delectable crunch to your veggies.

Crispy Asian-style fried tofu with pork mince and wombok.

Draining the tofu is an important step to ensure there isn't too much moisture while deep frying. The result is delicious, golden, crispy tofu bites.

The flavours in this recipe are so fragrant, and given a little heat from the chilli it is a wonderfully zingy, delicious salad.

Bao are a form of steamed Chinese buns, adapted by migrants in many other Asian countries.

Fried shallots are available from Asian food stores and some supermarkets. For non-vegetarians, you can add prawns or chopped chicken and use fish sauce in place of soy sauce, if preferred. Note

Toast sesame seeds in a small frying pan, over medium heat, shaking pan occasionally, until golden and fragrant, about 3-5 minutes. Note

This is the perfect meal if you're after something vegetarian, healthy and filling. The noodles and tofu provide bulk and protein, and the vegetables provide plenty of vitamins and fibre.

It is important to use silken tofu for this recipe to get the right texture. Note

A sweet, sour and spicy Thai noodle soup from Australian Women's Weekly.

Not suitable to freeze. Not suitable to microwave. Note

Larb tofu, traditionally made with ground chicken, is a spicy Thai appetizer.

These rice-paper rolls because they have a fresh flavour, use healthy ingredients and can be made ahead of time, a real bonus!

Buy fresh local produce at farmers' markets. Not only are the fruit and vegetables fresher, they will last longer. Markets can also be cheaper than the supermarket.

This creamy laksa is great to have when you want a warm meal that still has fragrant, fresh flavours.

There are so many ways to boost everyday salads. Don't be afraid to use whatever vegetables are on hand for a colourful, vibrant and delicious creation.

Crispy salt and pepper tofu with a fragrant and delicious herb and noodle salad.

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This vegetarian noodle dish is packed with flavour.

Dashi stock is available from Asian food stores. It can be replaced with 1 tablespoon white miso paste dissolved in 4 cups of not water, if preferred. Note

This Asian-inspired vegetarian noodle dish is easy to make and brimming with flavour.

There's not too much spice in this flavorsome and colourful vegetarian curry. Photography by Rob Shaw/bauersyndication.com.au

The contrast between soft, silken tofu and crispy fried noodles is just one of the things that makes mee krob so utterly moreish. Good thing it's good for you too!

Be careful when working with silken tofu as it is very soft and breaks easily. Use a mix of basil and mint leaves if you cannot find japanese mint. Note

Healthy, delicious and authentic Asian-style chicken and water chestnut tofu pouches.

You could use beef sirloin or rib eye (scotch fillet) instead of the rump steak. Sukiyaki beef is available fresh and frozen from Asian grocery stores and selected supermarkets. A traditional sukiyaki pan is available from Japanese stores. Note

Packaged fried tofu is available from most supermarkets. Note

A bright, colourful and fresh Vietnamese salad with pan-fried tofu.

A sweet, zesty and crispy Thai dish that literally means 'crunchy noodles'.

You can use drained gelatinous noodles instead of the cellophane noodles. Note

We used hard (stir-frying) tofu; you can substitute firm tofu, if you prefer. Note

Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch Note

We used cryovac-packed ready-to-serve sweet chilli tofu, available from many supermarkets and Asian food stores. Note

Use a lemon zester to make lemon rind strips for decoration; soak them in iced water to make them curl. Note