Joanne Lee Molinaro

Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.

Though perilla look like large mint leaves, they are tender and mild, with notes of sesame. I love using them for salads and in this focaccia.

 A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.

Like regular fish sauce, this vegan version packs a subtle umami punch—but a little goes a long way.