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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A clear, Chinese-style noodle soup loaded with webfoot octopus, shrimp and clam meat alongside julienned vegetables and bok choy, finished with swirled egg and sesame oil.
Pressed tofu stir-fried until fluffy and dry so it mingles with the rice like extra egg, then combined with carrot, rice, and a chicken-stock egg scramble. Chopped green onion finishes the pan.
Soft patties of squeezed tofu and chopped seaweed bound with egg and potato starch, each topped with a shrimp and a slice of red chili. They fry up golden at the edges with a tender center.
Thick matching slabs of tofu and Spam stacked with starch between the layers, skewered, cut, and pan-fried until golden. The starch helps the layers hold together on the skewer.
A bunless burger whose buns are pan-fried tofu patties bound with starch and egg and flecked with black sesame. Ham, cheese, lettuce, tomato, and onion stack between them with mustard and sriracha sauces.
A Cobb-style arrangement of crisp fried tofu cubes, halved boiled eggs, cherry tomatoes, sweet corn, and baby greens. A creamy yogurt and mayonnaise dressing with lemon is served over the top.
A thick, spoonable stew of tofu and minced beef with zucchini, simmered in a doenjang seasoning loosened with water rather than a separate broth. It is made to be ladled straight over rice.
Tofu simmered in anchovy-kelp broth under a matured gochujang seasoning with green onion, onion, and two kinds of chili. The sauce reduces around the tofu until it is thick and deeply savory.
A rice-free gimbap built on a pan-fried sheet of tofu and egg, rolled in seaweed with carrot, imitation crab, pickled radish, and spinach. A brush of sesame oil and a sprinkle of sesame seeds finish the roll.
Salted and squeezed eggplant stir-fried with golden pan-fried tofu in a dark soy, oyster, and doubanjiang seasoning warmed with chili oil. Green onion and red chili finish the pan at the end.
Starch-coated tofu fried until golden and then tossed in a sticky gochujang and ketchup glaze with garlic and minced Cheongyang chili. Sesame oil and sesame seeds round out the coating.
Chewy microwave rice cakes made from blended tofu and potato starch instead of rice flour, cut into bites and rolled generously in roasted soybean powder. They stay soft and springy under the nutty coating.
Tofu noodles tossed with salted zucchini and carrot, blanched oyster mushrooms, bell pepper, and ribbons of egg in a soy and sesame seasoning. Everything is stir-fried separately so each element keeps its own texture.
Tofu noodles in a light cream-style sauce of soy milk and Parmesan, with bacon, onion, mushrooms, and blanched broccoli. Parsley flakes and black pepper finish the plate.
Keto-style gimbap that swaps rice for tofu noodles, layered with perilla leaves, carrot, and thin egg sheets. The rolls are sealed with a dab of water and brushed with sesame oil.
Pad Thai reworked with tofu noodles, grilled chicken breast, scrambled egg, and bean sprouts in a fish sauce seasoning sharpened with vinegar. Crushed peanuts and extra peperoncino go over the top.
A flourless okonomiyaki of mashed tofu, cabbage, bacon, shrimp, and egg, griddled in rounds until golden on both sides. Tonkatsu sauce, mayonnaise, and bonito flakes finish each pancake.
Wide slices of pan-grilled tofu stand in for pizza crust, spread with tomato sauce and topped with onion, cherry tomatoes, chicken breast, and mozzarella. A covered pan melts the cheese in about 5 minutes.
Sticks of tofu wrapped in perilla leaves and then in thin pork belly, dusted with starch and pan-fried. A soy, oyster, and corn syrup glaze braises over the rolls until they shine.
Lacy pancakes of julienned potato bound with squeezed tofu and starch, fried until the edges crisp. Thin red chili slices pressed on top add color and a little heat.
A composed salad of romaine and paprika topped with pan-fried tofu and shrimp seared in garlic oil. The soy and olive oil oriental dressing, brightened with lemon, is drizzled over at the table.
Salted and dried tofu cubes shaken in starch and fried gold, then stir-fried with Spam, garlic, and peppers in a soy and oyster glaze. The pan reduces the sauce until the pieces turn sticky.
Blanched tofu blended silky with oligosaccharide syrup and split into three flavors: cocoa, roasted soybean powder, and green tea. Each spread is ready to pile onto bread or crackers.
Hand-shaped tofu steaks mixed with minced onion, carrot, and scallion, pan-fried and served under a buttery steak sauce. The tofu is squeezed very dry so the steaks hold together and brown well.
A whole block of tofu scored in a grid, seasoned, and grilled on all sides until golden, then sauced with a quick boil of soy, vinegar, ketchup, and allulose. Sesame salt finishes the scored top.
Crisp spoon-fried nuggets of mashed tofu batter under a glossy sweet and tangy sauce full of onion, carrot, bell pepper, and cucumber. The sauce is thickened at the last moment so it clings instead of pooling.
Thick tofu slices set into beaten egg in the pan and folded into a toast shape, spread with ketchup and layered with cheese. There is no bread at all — the egg-laced tofu does the work.
Thick tomato slices alternated with warmed tofu in the manner of a caprese, dressed with a soy, perilla oil, and vinegar dressing full of chopped onion and garlic. Sesame salt in the dressing keeps it distinctly Korean.
Fluffy fried rice studded with juicy tomato, soft scrambled egg, green onion and garlic, glossed with soy and oyster sauce and finished with sesame oil.
Golden seared tofu cubes folded through softened tomatoes in a dark soy, oyster and ketchup sauce that a little starch water brings to a glossy thickness.
Cauliflower rice fried with shrimp and fine vegetables stands in for the usual rice under a swirled tornado omelette. A quick barbecue ketchup sauce pours over the top.