1,393 soy recipes

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Oatmeal chocolate peanut butter fudge melts together in a double boiler with soy milk, then chills into chewy chocolate squares with peanut butter swirls. Dairy-free, no candy thermometer required.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.

Ground beef pepper steak with seared patties and soy sauce-garlic green peppers. Seven ingredients, 20 minutes, and a budget-friendly riff on Chinese pepper steak.

Pork with cabbage is a quick stir-fry of shredded pork and cabbage with soy sauce, ready in under 20 minutes. A simple Chinese weeknight one-wok meal with savory umami depth.

Vegetarian Thai drunkard's noodles stir-fried with green chilies, garlic, kaffir lime leaves, and fresh basil. Spicy, aromatic, and on the table in under 40 minutes. A fiery wok-tossed noodle dish for heat lovers.

China Moon ten spice honey dip with soy sauce and pickled ginger juice. A sweet, savory, and warmly spiced Chinese dipping sauce ready in 5 minutes.

Stir-fried shredded carrots with garlic, ginger, soy sauce, and nutritional yeast for a savory, umami-packed vegetarian side dish ready in 20 minutes.

Ground beef stir-fry with zucchini, tomato wedges, and soy sauce in a light cornstarch gravy. A fast wok dinner ready in 30 minutes.

Fluffy mashed sweet potatoes with bananas, soy milk, prune juice, and honey, baked until puffed and topped with candied ginger. Dairy-free and naturally sweet enough for dessert.

This Asian style bok choy stir-fry is very easy to make, and only a few ingredients, but they bring tons of flavors together!

Stir-fried crabs with ginger and green onions in a classic Cantonese wok preparation. Fresh crab cooked fast over high heat with garlic, rice wine, and soy sauce.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Breaded tofu cutlets using the freeze-thaw method for meaty texture, marinated in ginger and soy, then triple-coated in flour, tofu batter, and cornmeal before frying golden.

I used Cornish Game Hens, but you could also use a cut up chicken. If you can't get winter melon, watermelon will work. Winter melon is white, very mild tasting and a tad denser than watermelon. I think you could get away using something like Honeydew too.