546 soy recipes

Shredded chicken breast stir-fried with bamboo shoots, zucchini, and bell peppers in a bold chili bean and dark soy sauce. A fiery Chinese-inspired main dish ready in 45 minutes.

A layered baked spaghetti casserole with crumbled tofu, cottage cheese, and melty mozzarella in a herb-tomato sauce. The surprise? It's vegetarian and nobody will guess.

Kung Pao chicken stir-fry with charred dried chiles, roasted peanuts, bell peppers, and a soy-vinegar-sesame glaze. Wok-cooked with ginger and garlic in under 10 minutes.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Barley vegetable pockets stuffed with pearl barley, fresh mint, sesame oil, and lemon in pita bread. A bright, chewy vegetarian filling that works as a meal or dip.

Chinese cashew chicken stir-fry with snow peas, mushrooms, bamboo shoots, and toasted cashews in a soy-cornstarch sauce. A classic takeout favorite made from scratch at home.

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Cantonese sweet and sour chicken stir-fry with snow peas, mandarin oranges, cashews, and fresh ginger. A quick wok dinner bursting with citrusy, tangy flavor in 40 minutes.

Beef round steak cubes marinated overnight in a homemade teriyaki sauce with brown sugar, ketchup and ginger, then skewered with pineapple, mushrooms, peppers and cherry tomatoes. Grilled and served over rice.

Crispy, spiced sweet potato waffles made with whole wheat flour, cornmeal, and soy milk, topped with a warm homemade blueberry syrup. A wholesome brunch that feels indulgent.

Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.

Plump shrimp seared with loads of garlic, blistered green beans, fresh ginger, and a hit of chili-garlic paste. Finished with lime juice and sesame oil for a bright, savory weeknight stir-fry.

Baked tofu slathered in a savory peanut sauce with soy sauce, sesame oil, ginger, and garlic. Indonesian-inspired and served over rice with chutney. Make ahead friendly.