Dou Dou (豆豆)A glossy, aromatic one-pan dried tofu stir-fry with crisp green peppers and a home-made savory sweet sauce — the ultimate rice companion. / 一锅到底的酱爆豆干，咸甜酱香、青椒爽脆，是餐桌上最下饭的素食家常菜。
Latest Recipes
Seaweed Pancakes — 紫菜煎餅
Golden-crisp Taiwanese-style seaweed pancakes that taste like an oyster omelet — 100% vegan. 把紫菜變成金黃酥脆的素蚵仔煎，一試就上癮。
Korean Style Pan Noodles — 韩式炒乌冬面
A glossy Korean-style pan noodles dish, where chewy udon gets tossed in a sweet-spicy gochujang sauce with crispy tofu crumble — ready in under 20 minutes. 这道韩式炒乌冬面用弹牙的乌冬面裹上甜辣韩式辣椒酱，配上酥脆的豆腐碎，二十分钟内就能完成。
Steamed Pumpkin Sponge Cake — 南瓜蒸糕
One simple batter of pumpkin and flour steam into the softest, most fluffy vegan sponge cake imaginable — no eggs, no oven, no fuss. 用南瓜加麵粉調成麵糊，蒸出鬆軟綿密的無蛋素蒸蛋糕——不用烤箱，做法簡單，入口即化。
Stir-fried Bean Curd Rolls with Okra — 豆腸炒秋葵
Tender fried bean curd rolls, crisp okra, and golden king oyster mushroom tossed in a lightly curried one-pan stir-fry. 軟嫩豆腸與爽脆秋葵，一鍋快手家常菜。
Chinese Stir-Fried Broccoli — 蒜蓉炒西兰花
Crisp-tender broccoli locked in brilliant green, flash-fried with garlic, ginger, and a glossy umami sauce. 蒜姜爆香、翠绿爽口的家常清炒西兰花。
Iced Soy Milk Udon Noodles — 冰豆乳烏龍麵
A refreshing Taiwanese summer bowl — chilled udon in a creamy soy milk and peanut broth, topped with savory braised frozen tofu. — 冰涼清爽的豆乳烏龍麵，配上鹹香的素肉燥，是夏天最開胃的一碗。
Air-Fryer King Oyster Mushroom Skewers — 杏鮑菇烤串
Smoky, spicy air-fryer king oyster mushroom skewers — a vegan barbecue snack in under 20 minutes. 只要把杏鮑菇串好放進氣炸鍋，就能在家享受香噴噴的純素烤串。
Stir-Fried Preserved Mustard Greens with Wheat Gluten — 酸菜炒麵腸
A quick Chinese home-style stir-fry of chewy hand-torn wheat gluten and crunchy pickled mustard greens, finished with mushrooms and baby corn. 一道香脆酸爽的素味下饭菜，麵腸煎得焦香Q彈，配飯配粥都開胃。
Sichuan Pepper-Sesame Mooncake — 椒盐麻饼
This crispy, flaky Sichuan mooncake — jiaoyan mabing — layers a buttery (oil) pastry around a fragrant sesame, sugar, salt, and Sichuan peppercorn filling, just like the ones eaten at Mid-Autumn Festival for centuries. 这款酥脆的四川椒盐麻饼，把油酥皮层层包裹在芝麻、糖、盐和花椒的馅料里，正是中秋团圆桌上流传了上百年的老味道。