Spiced Tofu with Coconut Cream

This vegan dish is luscious and bold, but dish takes only minutes to make. Rich in flavor and textures, the crispy tofu gets bathed in a silky coconut cream sauce seasoned with our Indonesian Ayam. Our Indonesian Ayam seasoning is a mild curry that is sweet and earthy, so when you pair it with fresh aromatics like ginger, shallot and Thai basil, you get a dish that hits all the flavor notes. Pair this quick and easy entrée with with salad, rice or noodles.

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Hot and Sour Soup

A perennial favorite, you'll always find a version of this soup on the menu in Chinese-American restaurants. You'll be glad to know how to make this takeout favorite, and it's easier than you might expect!. Much of the heat comes from the white peppercorns and the sour comes from rice wine vinegar. The lion's share of prep time comes in getting the array ingredients ready, then it comes together in no time. Perfect for a chilly day or a Lunar New Year's feast. White peppercorn is spicy, musky and earthy. These qualities play well with the variety of woodsy mushrooms and pork loin.

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Turmeric Silk Pie

Spicy, fruity, and chocolatey, this stunning pie is a surefire conversation starter. Its striking color comes from the addition of Turmeric to the white chocolate filling, which creates a beautiful contrast with the dark chocolate crust.This pie takes a few hours to set, so you'll want to prepare it ahead of time, and your crowd will thank you for doing so! This pie is full of textures and rich flavor, sure to please everyone. You won't find any eggs, nuts or dairy, either, so it's perfect for a family with allergies or to bring to a pot luck.

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Crispy Tofu Salad with Turmeric Honey Ginger Vinaigrette

If you're not a fan of tofu, this salad may convert you. Tofu is a sponge and it takes on any flavor you marinate it in, so the right seasoning can totally transform this healthy protein. We spiced it up this time, and infused the tofu overnight in soy sauce, ginger, Korean Chile and garlic. The tofu then gets pan seared for crispy caramelized edges before adding it to the salad. A turmeric honey ginger vinaigrette dresses the peppery arugula and shaved carrots. A stunning garnish puts the final touch on this delicious dish. With a quick dusting of toasted sesame seeds and Pacific sea salt, the salad is complete.

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Buddha Bowl

This Buddha Bowl from "a modern way to cook" by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown basmati rice, then topped with freshly pickled carrots, crispy kale, and toasted seeds. From the Author: “This all comes together in 45 minutes, but you do need to stay on top of a few things at once. The list of ingredients may look long, but I promise this is simple to make. You can also make a double batch of the paste and freeze some.”

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