Golden crispy pan-fried tofu cubes served with an easy and delicious no-cook creamy peanut butter and ginger sauce. Serve with steamed rice or boiled soba noodles.
Turn leftover soy pulp from making soy milk into these easy and yummy lemon blueberry okara muffins, perfect for breakfast and snacking throughout the day.
Instead of throwing away okara, turn the so-called leftover from making homemade soy milk into a dairy-free, egg-free, and vegan-friendly chocolate pound cake.
These kabocha mochi muffins are chewy, coconutty, fudgy little treats with crisp, crunchy edges. These yummy desserts are vegetarian-friendly and gluten-free.
Sweet and creamy kabocha pumpkin salad, with apple, pumpkin seeds, and pomegranate seeds. This bright and colorful salad is perfect for your holiday table.
Delicious and healthy roasted kabocha pumpkin seeds. Seasoned with soy sauce and salt. Great for snacking, topping your pumpkin soup, or in your granola mix.
Try this quick and easy Japanese kabocha pumpkin dish simmered with shio koji. This umami-rich vegan-friendly and gluten-free dish has only 2 ingredients.
Learn how to make this awesome miso dressing that pairs well with roast asparagus, and any kind of roast veggies. Works great as a salad dressing too.
These yummy chocolate mochi muffins have a slightly chewy and fudgy texture and are completely gluten-free. They are my favorite to bring to a potluck.
This fluffy matcha chocolate chips muffins recipe is me taking my trusted chocolate chips muffins recipe and tweaking it a little bit by adding matcha and…
Do you know that you only need 4 ingredients to make teriyaki sauce? Today I am going to share a very simple tofu teriyaki & homemade teriyaki sauce recipe.…
Today I am super excited to share this rather unusual cookies recipe with you guys. Meet miso & black sesame seeds cookies! This cookies are super easy to…