East Asian Bean Dishes

Cookbooks

• (AT) Andrea Nguyen: Asian Tofu
• (TBT) Shurtleff & Aoyagi: The Book of Tofu
• (MTN) Shockey & Shockey: Miso, Tempeh, Natto & Other Tasty Ferments

China

• (CTC) Chan & Chan: China: The Cookbook
• (EGR) Dunlop: Every Grain of Rice
• (CVC) Lin: Florence Lin’s Chinese Vegetarian Cookbook
• (AUH) Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
• Jianbing (mung bean flour) (🔗1)
• Dou jiang (🔗1)https://www.instagram.com/p/CFc2633A12G/embed/captioned/?cr=1&v=14&wp=652&rd=https%3A%2F%2Fwww.beancentric.world&rp=%2Feastasia.html#%7B%22ci%22%3A1%2C%22os%22%3A386%2C%22ls%22%3A306.69999998807907%2C%22le%22%3A377.30000001192093%7D
• 韭菜銀芽 Jiu cai yin ya (beansprouts with Chinese chives) (EGR, 🔗1)

Buddhist Vegetarian

• (VCCS) Lee Hwa Lin: Vegetarian Cooking Chinese Style
• 素蚂蚁上树 Vegetables over vermicelli (CTC)
• 南乳清斋 Vegetables with red bean curd (CTC)
• 雪菜毛豆炒豆乾 / 雪菜毛豆 Soybeans with tofu and preserved mustard greens (fresh soybeans) (CTC, 🔗1)
• 白璧青云 Asparagus and tofu (CTC)
• Crispy taro roll (CTC)
• 香辣四季豆 Beans in fragrant sauce (CTC)
• 黄焖豆腐 Tofu in brown sauce (VCCS)
• 溜腐皮 Braised tofu sheets (VCCS, CTC)
• 炒豆腐脑 Mashed tofu stew (VCCS)
• 梅菜素扣肉 Preserved mustard hearts with tofu (CTC)
• Vegetarian fish (tofu pockets, tofu skin) (VCCS)
• Vegetarian chicken (tofu skin) (VCCS)
• Vegetarian ham (tofu skin) (VCCS)
• Vegetarian stock (soy sprouts) (VCCS)
• Flower platter (includes vegetarian ham, carved vegetables) (VCCS)
• Butterfly platter (includes vegetarian ham, carved vegetables) (VCCS)
• Phoenix platter (VCCS)
• Creamed cabbage rolls (dried pressed tofu strips) (VCCS)
• As-you-wish bean curd rolls (soft tofu) (VCCS)
• Vegetarian honey ham (VCCS)
• Lotus blossom bean curd (VCCS)
• Vegetarian snack platter (various adzuki, soy) (VCCS)
• Vegetarian goose (tofu skin) (VCCS)
• Flowers in bloom (tofu pocket, tofu skin) (VCCS)
• Walnut-sesame crisps (tofu skin) (VCCS)
• Fried vegetarian eel (tofu pockets) (VCCS)
• Vegetables with crispy rice (pressed tofu) (VCCS)
• Five-flavor whole fish (tofu pockets, tofu skin) (VCCS)
• Cashew chicken in whole cantaloupe (vegetarian chicken) (VCCS)
• Vegetarian chicken with celery (VCCS)
• Enoki with bean curd sheet (VCCS)
• Vegetable rolls (pea greens, mung bean noodles) (VCCS)
• Vegetarian eel in sauce (mung sprouts, fresh soybeans) (VCCS)
• Bean curd skin with bamboo shoots (fresh soybeans, tofu skin) (VCCS)
• Braised vegetarian partridge (tofu skin) (VCCS)
• Stuffed bean curd sheets (VCCS)
• Carp in bean paste (vegetarian fish) (VCCS)
• Loquat bean curd (VCCS)
• Lion’s head with greens (firm tofu) (VCCS)
• Eel stewed with black dates (tofu pockets, tofu skin) (VCCS)
• Fish slice soup (mung bean sheet) (VCCS)
• Stuffed bitter melon soup (tofu pocket) (VCCS)
• Bean curd and spinach soup (VCCS)
• Fish chafing dish (vegetarian fish) (VCCS)
• Four-color shao mai (pressed tofu, fresh soybeans) (VCCS)
• Eight-treasure taro paste (mung bean paste) (VCCS)
• Crystal balls (adzuki paste) (VCCS)
• Peas royale (peas, sweet potato, whipped cream dessert) (VCCS)
• Red bean crêpes (VCCS)

Hakka

• (THC) Anusasananan: The Hakka Cookbook
• 东江豆腐煲 Hakka-style tofu casserole (CTC, 🔗1, 🔗1)
• Kejia banzong (Hakka tamales) (AUH, 🔗1)
• 酿豆腐 Niang doufu (braised stuffed bean curd) (AUH, THC, 🔗1)
• Jiucaihua chao doufugan (garlic chive flowers with pressed tofu) (AUH, 🔗1)
• Stir-fried snow peas and tofu (THC, 🔗1)
• Braised fried tofu with pork (THC, 🔗1)
• Braised tofu and vegetable clay pot (THC, 🔗1)
• Fah’s stuffed tofu triangles (THC, 🔗1)
• Singapore stuffed vegetable and tofu soup (THC, 🔗1)
• Soft tofu in sweet rice wine sauce (THC, 🔗1)
• Stir-fried tofu and pork hash (THC, 🔗1)
• Stuffed tofu soup (THC, 🔗1)

Anhui

• 八公山臭豆腐 Four seasons tofu (🔗1)
• Hairy tofu (🔗1)
• 八公山豆腐 Bagongshan tofu (CTC, 🔗1)
• 香椿拌豆腐 Tofu with salted toona shoots (CTC, 🔗1)
• 朱洪武豆腐 Zhu hongwu tofu (CTC, 🔗1)
• Li doufu (AUH)
• Ji xi chao fen si (sweet potato noodles with tofu) (LFR, 🔗1)

Beijing

• 凉粉 Bean jelly (🔗1 🔗2)
• 凉糕 Bean paste cake (Liang gao) (🔗1)
• 豆馅烧饼 Cake with bean paste filling (Wang: Xi’an Famous Foods, 🔗1)
• 栗子糕 Chestnut cake with bean paste (🔗1 🔗2)
• 腐竹 Dried soy milk cream in tight rolls (🔗1)
• 豆汁 Douzhi (fermented mung bean juice) (🔗1)
• 芸豆卷 Kidney bean roll (🔗1)
• 麻豆腐 Ma doufu (🔗1)
• 绿豆糕 Mung bean cake (🔗1)
• 盆糕 Red and white kidney bean cake with jujube (🔗1)
• 花糕 Rice cake with bean paste (🔗1)
• 凉拌豆腐皮 Shredded tofu skin salad (🔗1)
• 豆面糕 Soybean flour cake (🔗1 🔗2)
• 豆腐脑 / 豆腐花 Tofu pudding (🔗1)
• 冬菇烩豆腐 Tofu and mushrooms (CTC, 🔗1)
• 豌豆黄 Split pea pudding (CTC, 🔗1)
• 豆沙锅饼 Pancakes stuffed with red bean paste (CTC, 🔗1)
• Liangban dougan baicixin (napa cabbage with pressed bean curd) (AUH)

Fujian

• 薄饼/润饼 Popiah (🔗1)
• 三角豆腐饺 Tofu dumplings (CTC, 🔗1)
• 宁化豆腐丸 Ninghua tofu balls (CTC, 🔗1)

Guangdong

• 腐乳 Fermented tofu (🔗1)
• Tofu skin (🔗1)
• 椒絲腐乳通菜 Water spinach with fermented tofu (AUH, 🔗1)
• 豆豉 Fermented black beans (🔗1)
• 拆鱼豆腐羹 Fish and tofu soup (CTC, 🔗1)
• 斋鹅 Vegetarian goose (AUH, 🔗1)
• 豆腐花 Tofu flower pudding (CTC, 🔗1)
• 綠豆沙 / 绿豆沙 Mung bean soup (CTC, 🔗1)
• 红豆沙 Red bean soup (CTC, 🔗1)
• 蒜蓉豆豉酱 Black bean sauce
• Bitter melon with black bean paste (CTC, 🔗1)
• 十锦肉 Shunde mixed salad (bean thread noodles/mung bean sprouts) (CTC, 🔗1)
• 炒豆苗 Stir-fried pea shoots (CTC, 🔗1)
• 锅塌豆腐 Deep-fried tofu (CTC, 🔗1)
• 椒盐豆腐 Tofu with spiced salt (CTC, 🔗1)
• Pipa tofu (EGR, 🔗1)
• Chao bo cai (spinach with fermented tofu) (EGR)
• 粉丝虾米蒸水蛋 Steamed eggs with dried shrimp and vermicelli (mung bean noodles) (CTC, 🔗1)
• 炒桂花翅 Vermicelli with eggs (mung bean noodles) (CTC)

Guangxi

• Zhuangjia niang doufu (stuffed bean curd balls) (AUH)

Guizhou

• 恋爱豆腐果 Lovers tofu (🔗1)
• Stir-fried Qingyan tofu
• 豆腐圆子 Stuffed tofu balls (🔗1)
• 貴州涼粉 Guizhou liangfen (spicy mung bean jelly shreds) (AUH, 🔗1)
• Jin’gou gua yupai (gold hooks hanging on jade plaques) (soy sprouts, tofu) (AUH, 🔗1)
• Xiang la dou fu gan (tofu with black bean) (EGR, 🔗1)

Hebei

• 总督豆腐 Viceroy tofu (CTC, 🔗1)

Huaiyang

• 大煮干丝 Dazhu gansi (🔗1)

Hubei

• 三鲜豆皮 Three-delicacy fried bean curd sheet (mung bean starch) (🔗1)
• Songhua pidan doufu (bean curd with pine flower preserved eggs) (AUH, 🔗1)

Hunan

• (RCC) Fuchsia Dunlop: Revolutionary Chinese Cookbook
• 长沙臭豆腐 Changsha-style stinky tofu (🔗1)
• 湘潭包子豆腐 Xiangtan-style tofu (CTC, 🔗1)
• 家常豆腐 Home-style tofu (RCC, 🔗1)
• 焦溜豆腐丸 Deep-fried tofu balls in sauce (CTC, 🔗1)
• Gua liang fen (RCC, 🔗1) (mung bean starch sheets)
• Peng jia dou fu (RCC, AUH, 🔗1)
• Qin cai chao xiang gan (smoked tofu with celery) (RCC, 🔗1)
• Zheng xiang gan zi (smoked bean curd steamed with black beans and chiles) (RCC)
• Zhang gu ying you dou fu (red-braised bean curd puffs) (RCC, 🔗1)
• Zha guo dou fu (clay pot bean curd) (RCC, 🔗1)
• Ma po to fu (RCC, 🔗1)
• Jiu cai can dou (stir fried fava beans with chinese chives) (RCC)
• Kou qie zi (eggplant with winter sacrifice beans and salted greens) (RCC)
• Pao cai zhu can dou (fava beans with pickled mustard greens) (RCC, 🔗1)
• Suan cai dou hua tang (“flower” bean curd with preserved mustard greens) (RCC, EGR)
• Lü dou zhou (mung bean and rice porridge) (RCC)
• Duchi chao lusin (black bean asparagus) (AUH)
• Labazhou (winter congee with eight treasures) (adzuki) (AUH, 🔗1)
• Jiu cai chao xiang gan (Chinese chives with smoked tofu) (EGR, 🔗1)

Jiangsu

• Gaochun stinky tofu
• 文思豆腐羹 Wensi tofu soup (CTC, 🔗1)
• 蟹粉豆腐 Tofu with crab meat and crab roe (CTC, 🔗1)
• 烫干丝 Yangzhou tofu salad (CTC, 🔗1)
• Shao suhuangque (braised vegetarian finches) (AUH, 🔗1)
• Su zhou dou hua (breakfast tofu) (EGR, 🔗1)

Jiangxi

• Huo doufu (lively bean curd) (AUH)

Shaanxi

• 辣子豆腐 Tofu in fragrant sauce (CTC, 🔗1)
• 白起豆腐 Baiqi tofu (CTC, 🔗1)

Shandong

• 锅塌豆腐 Braised tofu (CTC, AUH, 🔗1 🔗2)
• 炸豆腐丸子 Deep-fried tofu balls (CTC, 🔗1)
• 炒豆腐泥 Tofu mash (CTC, 🔗1)

Shanghai & Jiangnan

• (LFR) Dunlop: Land of Fish and Rice: Recipes from the Culinary Heart of China
• (MS) Liu: My Shanghai
• Pickled soybeans (CTC, LFR)
• 马兰香干 Kalimeris/Indian aster and tofu salad (CTC, MS, 🔗1)
• 素蟹黃豆腐 Vegetarian “crab meat” with tofu (CTC, 🔗1)
• 鸡汁百页包 Tofu roll in chicken broth (CTC, 🔗1)
• Braised shitake and tofu (MS)
• Chilled thousand year-egg with tofu (MS, 🔗1)
• Bao (with tofu filling) (MS, LFR)
• Mung bean soup with lily bulb (MS, 🔗1)
• 豆南瓜饼 Pumpkin rice cakes with red bean filling (MS, 🔗1)
• 青团 Qing tuan with red bean paste filling (MS, 🔗1)
• Scallion-braised fava beans (MS, LFR)
• Shepherd’s purse and tofu soup (MS, 🔗1)
• Snow Vegetable, Edamame, and Tofu Skin (MS)
• Soy Milk (sweet and savory) (MS, LFR)
• Stir-fried pea shoots (MS)
• Vegetarian goose / “duck” tofu Rolls (MS, AUH, LFR)
• Winter melon and edamame (MS, 🔗1)
• Congkao fayadou (sprouted fava beans) (AUH, 🔗1)
• Dou ban su (mashed fava with snow vegetable) (LFR) (EGR, 🔗1)
• Tang gan si (scalded tofu slivers) (LFR)
• Ji huo zhu gan si (boiled tofu slivers in chicken stock) (LFR, 🔗1)
• Xiang jian dou fu (LFR, 🔗1)
• Xian rou bai ye tang cai (tofu ribbons) (LFR, 🔗1)
• Jia chang xiao chao huang (tofu with pickles) (LFR, 🔗1)
• Hang zhou dou hua (LFR, 🔗1)
• Xue cai mao dou (green soybeans) (LFR, 🔗1)
• Chang gua dou ban geng (gourd and fava soup) (LFR, 🔗1)
• Wen si dou fu geng (LFR, 🔗1)
• Ba bao fan (eight treasure rice with red bean paste) (LFR, 🔗1)
• Dou ban xue cai tang (fava bean and snow vegetable soup) (EGR, 🔗1)

Sichuan

• (TFS) Dunlop: The Food of Sichuan
• Huoshui douhua (homemade flower tofu) (TFS, 🔗1)
• 虎皮虾包 Shrimp egg rolls in tofu sheets (CTC, 🔗1)
• 宫保豆腐 Gongbao tofu (CTC)
• 麻婆豆腐 Mapo tofu (CTC, AUH, EGR, TFS)
• Sichuan style stinky tofu
• Sichuan liangmian (mung sprouts, tofu) (AUH)
• Doufu yuanzi tang (bean curd quenelle soup) (AUH)
• Xing zhang dou fu (bear’s paw tofu) (EGR) (TFS)
• Suan tai chao xiang gan (tofu with garlic stems)(EGR)
• Suanla douhua (sour and hot silken tofu) (EGR) (TFS)
• Suanla douhua tang (hot and sour tofu soup) (TFS)
• Ya cai chao can dou (fava with preserved mustard greens) (EGR)
• Xiang cun nan gua (steamed squash with black bean sauce) (EGR)
• Pa wan dou tang (yellow split pea soup) (EGR, TFS)
• Shi liang mian (cold noodles with bean sprouts) (EGR)
• Chun juan (fresh spring rolls with bean sprouts) (EGR)
• Yanshui qingdou (green soybeans in stock) (TFS)
• Chuanbei liangfen (North Sichuan cool starch jelly) (TFS)
• Liangban doufugan (firm tofu with celery and peanuts) (TFS)
• Yousu huaren (fragrant deep-fried peanuts) (TFS)
• Guaiwei huaren (strange flavor peanuts) (TFS)
• 家常豆腐 Jiachang doufu (home-style tofu) (TFS)
• Jiang shao dou fu (tofu with ground meat) (TFS)
• Emei doufu nao (Mount emei spicy silken tofu) (TFS)
• Xiba doufu (TFS)
• Huiguo hudou (mashed fava beans with scallion) (TFS)
• Jingou qingdou (green soy beans with shrimp) (TFS)
• Mayi shangshu (bean-thread noodles, pork, “ants climbing a tree”) (TFS)
• Doufu tang (tofu soup) (TFS)
• Babao helmi zhou (black rice porridge, mung, adzuki) (TFS)
• Douhua mian (spicy noodles, silken tofu) (TFS)
• Suanla fen (sour and hot sweet potato noodles, mung sprouts)
• Douya baozi (steamed buns with beansprout stuffing)(TFS)
• San dapao (glutinous rice balls, toasted soy flour, sugar syrup) (TFS)
• Zhenzhu yuanzi (pearly rice balls, adzuki paste) (TFS)
• Ludou sha (iced mung bean soup) (TFS)

Teochew

• 水晶包 Crystal balls (mung/adzuki filling)

Yunnan

• Lufu (🔗1)

Zhejiang

• Yan du xian (soup with bamboo, pork, tofu skin) (CTC)
• Qing jiao dou fu gan (tofu with bell peppers) (EGR)
• Xue cai mao dou (EGR) (soybeans with snow vegetable)
• Nan ru xian cai (amaranth with fermented tofu) (EGR)
• Qing dou si gua (silk gourd with green soybeans) (EGR)

Japan

• (JTC) Hachisu: Japan: The Cookbook
• (JFF) Hachisu: Japanese Farm Food
• (KCJ) Andoh: Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions
• (TBM) Shurtleff & Aoyagi: The Book of Miso
• (JCSA) Tsuji: Japanese Cooking: A Simple Art
• (TJK) Shimbo: The Japanese Kitchen
• Just Hungry

Tofu

• Homemade tofu (JTC, AT, JFF, KJC, TJK)
• Tofu dengaku (JCSA)
• Age-dofu hakusai-ni (cabbage and deep fried tofu) (JCSA)
• Kori-dufu age-ni (fried and simmered freeze-dried tofu) (JCSA)
• Fukuro (JCSA, KJC)
• Oden (fish cake stew including fried tofu) (JCSA)
• Agedashi tofu (JCSA) (JTC x3)
• Kani-dofu iridashi (crab and tofu balls in broth) (JCSA)
• Yudofu (JCSA)
• Ganmodoki (tofu and vegetable croquettes) (JFF)
• Kitsune udon (fried tofu) (JCSA)
• Kitsune soba (fried thin tofu) (TJK)
• Nori-maki (JCSA)
• Yakidofu (JCSA)
• Kaminari-jiru (soup with tofu) (JCSA)
• White dressing (tofu) (JCSA)
• Carrot with smashed tofu and sesame (JTC)
• Green beans with smashed tofu and sesame (JTC)
• Carrot with smashed tofu and walnuts (JTC)
• Spinach and enoki with smashed tofu (JTC)
• Fiddlehead ferns with smashed tofu and walnuts (JTC)
• Kabocha with smashed tofu (JTC)
• Tofu flavored six ways (JTC)
• Kenchin tofu-stuffed napa cabbage (JTC)
• Tofu-stuffed cabbage rolls (JTC)
• Deep-fried tofu pouch soup (JTC)
• Sweet potato country soup (with tofu and tofu pouches) (JTC)
• Grilled tofu pouches with ginger and scallions (JFF)
• Inarizushi (stuffed tofu pouches) (JFF, JTC, TJK)
• Kenchinjiru (with tofu) (JTC)
• Cold prevention soup (with tofu) (JTC)
• Stir-fried burdock with tofu (JTC)
• Stuffed kabocha (JTC)
• Fried kabocha balls (with tofu) (JTC)
• Koyadon (with freeze-dried tofu) (JTC)
• Simmered tofu with garnishes (JFF)
• Nanohana shira-ae (mustard blossoms with smashed tofu) (JFF)
• Shira-ae (tofu dressing, vegetables, fruit) (TJK)
• Agedashi tofu (JTC, TJK)
• Agedashi tofu with grated daikon (JTC)
• Dashi-simmered deep-fried ganmodoki (with tofu) (JTC)
• Kenchin udon (KCJ)
• Sansai soba (KCJ)
• Shungiku no shira ae (chrysanthemum greens in tofu sauce) (KCJ)
• Kabura mushi no gin an kaké (steamed turnip and tofu) (KCJ)
• Koya-dofu no taki awasé (KJC)
• Hijiki no nimono (KJC)
• Shojin chawan mushi (soy milk custard) (KJC)
• Shimi-dofu (frozen and dried) (KJC)
• Kudaki-dofu (KJC)
• Tofu-tofu tsukuné (KJC)
• Atsu age, yaki-dofu (KJC)
• Chikuzen ni (KJC)
• Age-dashi nanban (KJC)
• Sanshoku shinoda maki (KJC)
• Unagi modoki (KJC)
• Hiya-yakko (fresh tofu) (TJK)
• Nabeyaki-dofu (tofu omelette) (TJK)
• Horenso to atsuage no nibitashi (spinach, fried tofu) (TJK)

Yuba

• Nama yuba (KJC)
• Temple scattered-style sushi (KCJ)

Okara

• Okara dressing for aemono (JCSA)
• Okara potato salad (JTC)
• Unohana (JTC, JFF, KJC)

Other Soy (whole, milk)

• Daizu-gayu (gruel with toasted soybeans) (JCSA)
• Nimame (boiled soybeans) (JCSA)
• Soybean soup (JTC)
• Soybean croquettes (JTC)
• Soy milk and cocoa gelée (JTC)
• Soy milk gratin (JTC)
• Nasu no hiya-jiru (eggplant, soy milk) (KCJ)
• Kuro mamé (KJC)

Edamame

• Mountain yam with edamame and nori (JTC)
• Edamame (JFF)
• Black rice with green soybeans (KCJ)
• Ni mamé (KJF)

Kinako

• Abe-kawa mochi (with kinako) (JCSA)
• Koban-yaki (dessert, with kinako) (JTC)
• Kuzu mochi (JFF)
• Kinako dango

Miso

• Homemade miso (JTC, MTN, TBM)
• Sendai miso (TBM)
• Shinshu miso (light yellow) (TBM)
• Mugi miso (barley) (TBM)
• Amakachi mugi miso (mellow barley) (TBM)
• Edo miso (sweet red) (TBM)
• Shiro miso (sweet white) (TBM)
• Hishio / Namé-mono / o-namé (TBM)
• Kinzanji miso (with wheat and rice koji) (TBM)
• Jaga-imo miso-ni (potatoes simmered in miso) (JCSA)
• Furofuki daikon (radish with white miso sauce) (JCSA)
• Miso-shiru (miso soup) (JCSA, TJK)
• Kinokozukushi miso-shiru (miso soup, mushrooms) (TJK)
• Ninjin miso-shiru (carrot, miso soup) (TJK)
• Miso soup with potato slivers and wakame (JFF)
• Shiromiso (miso dressing) (JCSA)
• Akamiso (miso dressing) (JCSA)
• Tama-miso (miso and egg sauce) (TJK)
• Goma-ae (sesame miso dressing) (JFF)
• Shira-ae (tofu miso dressing) (JFF, TBM)
• Kurumi-ae (walnut miso dressing) (JFF, TJK)
• Simmered daikon with miso (JTC)
• Fragrant miso-simmered daikon (JTC)
• Miso soup with grated carrot (JTC)
• Tanuki-jiru (konnyaku, miso) (TJK)
• Cabbage miso soup (JTC)
• Miso soup with poached egg (JTC)
• Grilled eggplant miso soup (JTC)
• Fried eggplant halves with sweet miso (JFF)
• Nasu no abura miso (eggplant, ginger, miso) (JFF, TJK)
• Nasu no dengaku (eggplant, miso) (TJK)
• Country miso soup (JTC)
• Aka dashi (KCJ, TBM)
• Kohaku-jiru (red and white miso soup) (KCJ)
• Negi-jiru (KCJ)
• Miso-stuffed steamed turnips (JTC)
• Karashi-miso (miso mustard vinaigrette) (JFF)
• Miso-flavored onion (JTC)
• Fried miso rice balls (JTC)
• Sweet miso-grilled eggplant (JTC)
• Miso-pickled egg yolks (JTC)
• Miso-pickled shiso buds and myoga (JTC)
• Miso-pickled turnips (JTC)
• Miso-pickled daikon (JTC)
• Miso-pickled takuan (JTC)
• Sweet miso-glazed tofu bars (JTC)
• Persimmon and daikon with chestnut miso (JTC)
• Young scallions and miso (JFF)
• Treviso with pecan miso and sansho leaves (JFF)
• Miso yaki onigiri (miso-grilled rice balls) (JFF)
• Kyuri momi (cucumber) (JFF)
• Karifurawa no goma-ae (cauliflower) (JFF)
• Nasu no goma-ae (eggplant) (JFF)
• Horenso no kurumi-ae (spinach and walnuts) (JFF)
• Miso-aji natsu yasai sarada (summer salad) (JFF)
• Kabocha no abura miso (JFF)
• Snakku endo no abura miso (snap peas, miso) (JFF)
• Amamiso-dare (sweet miso sauce) (JFF)
• Miso-daré zaru soba (KCJ)
• Negi nuta (KCJ)
• Nama fu dengaku (KJC)
• Miso oden (KJC)
• Miso ramen (TJK, TBM)
• Nerimiso (sweet simmered miso) (TBM)
• Peanut miso (TBM)
• Kanjo tekka miso (crumbly)
• Yubeshi miso (miso stuffed citrus)
• Fuki-no-to miso (butterbur buds and miso) (TBM)
• Awasé miso (uncooked mixed miso dressing) (TBM)
• Sumiso (vinegar miso dressing) (TBM)
• Sumiso udon (TBM)
• Karashi sumiiso (mustard vinegar miso dressing) (TBM)
• Goma miso (sesame miso dressing)
• Goma sumiso (sesame-vinegar miso dressing)
• Kimi sumiso (egg yolk vinegar miso dressing)
• Sunomono (cucumber salad with vinegar miso dressing)
• Hiyashi-jiru (broiled miso in chilled soup)
• Miso ozoni (miso soup with rice cakes)
• Gojiru (miso soup with soybean puree)
• Kabocha no miso-ni (kabocha simmered in miso)
• Nasu no shigiyaki (grilled eggplant with miso) (TBM)
• Furofuki daikon yuzu-miso-zoe (daikon, yuzu, miso) (TJK)

Natto

• Natto (MTN)
• Natto with Egg and Garlic Chives (JTC)
• Sautéed onions with natto (JTC)
• Natto-topped vegetable salad (JTC)
• Natto soup (JTC)
• Natto miso-shiru (TJK)
• Grilled natto pouchs (JTC)
• Natto fried rice (JFF)
• Nebaneba somen (KCJ)
• Natto harumaki (KJC)
• Natto oyaki (KJC)

Mung bean sprouts

• Stamina salad (JTC)
• Cucumber and bean sprouts in sesame-vinegar (JTC)
• Stir-fried vegetables with burdock (with mung bean sprouts) (JTC)
• Silky bean sprouts (JTC)

Mung bean noodles

• Ryokuto harusame sarada (mung bean noodle salad)

Adzuki

• Anko (adzuki paste) (TJK)
• Sekihan (rice with adzuki) (JCSA, JFF, TJK, JTK)
• Koshi-an (pureed sweet adzuki paste) (JCSA)
• Tsubushi-an (chunky sweet adzuki paste) (JCSA, KJC)
• Mizu-yokan (red bean jelly) (JCSA, KJC, TJK)
• Zenzai (red bean soup with mochi) (JCSA)
• Dora-yaki (pancakes with red bean filling) (JCSA)
• みつ豆 Mitsumame (JCSA)
• Ohagi (dessert, with sweet red bean paste) (JTC)
• Manju (dessert, with red bean paste) (JTC)
• Yokan (JTC)
• Sakamanju (steamed buns)(JFF)
• Azuki no mushigashi (steamed cake) (TJK)
• Goma-anko manju (dumplings) (TJK)
• Ujikintoki (🔗1)

Multiple/Other

• Ohagi (JCSA) (kinako, adzuki)
• Stir-Fried Fava Beans (fresh) (JTC)
• Eggplant and peanut soup (JTC)
• Silky vegetable soup (with soybeans and tofu) (JTC)
• Peanut manju (JTC)
• Peanut “tofu” (JTC)
• Burokkori no shira-ae (broccoli, tofu, miso)
• Kabocha no surinagashi (soy milk, miso) (KCJ)
• Korokké (adzuki, soy milk) (KCJ)
• Tonyu, okara (KJC)
• Dora yaki (KJC)
• Tekka miso (miso, soybeans) (KJC, TJK)
• Oage no miso-shiru (miso soup, tofu) (TJK)
• Hakusai to abura-age no nimono (fried tofu, mung bean noodles, cabbage) (TJK)
• Miso nikomi udon (udon, miso, fried thin tofu) (TJK, TBM)
• Misoyaki udon (tofu, miso) (TBM)
• Kenchin jiru (tofu, miso) (TBM)
• Nanzenji no tsutssumi-dofu (sweet miso-filled tofu) (TBM)
• Doténabi (miso, fried tofu) (TBM)

Kyoto

• Yudofu (JTC)
• Sake no saikyo misosuzuke (miso salmon) (TJK)
• Tofu dengaku (TBM)
• White nerimiso

Okinawa

• Goya no miso champuru (miso, bitter melon, kabocha, tofu) (KJC)

Kanto

Choshi

• Kanro hishio

Chubu

Takayama

• Hoba miso (miso and vegetables on magnolia leaves) (TBM)

Korea

North Korea

• Bindaettok (MRKC, KHC, video)
• Injogogi
• Injogogi bap

South Korea

• (KT) Hong & Rodbard: Koreatown
• (KVC) Kim: Korean Vegetarian Cooking
• (KHC) Kim: Korean Home Cooking
• (MRKC) Maangchi: Maangchi’s Real Korean Cooking

Tofu

• Dubu Jorim (tofu) (KT) (KVC) (KHC)
• Sundubu jigae (KT, KVC, KHC, MRKC)
• Yubu Jumeoni (tofu pouches) (KVC)
• Yubu bap (KVC)
• Dubu kimchi (KVC)
• Dubu gangjeong (KVC)
• Beoseot Jeongol (mushroom hotpot with tofu pouches)(KVC)
• Kimchi jigae (KHC)
• Dububuchim-yangnyeomjang (MRKC)

Mung bean sprouts

• Sukjunamul-muchim (mung bean sprouts)

Soybean sprouts

• Kongnamul Japchae (soybean sprouts)
• Kongnamul Guk (soybean sprout soup) (MRKC)
• Kongnamul muchim (KT, KVC, MRKC)
• Kongnamulbap (MRKC)

Gomul / Kong-garu (soy powder)

• Injeolmi

Doenjang

• Homemade doenjang (MRKC)
• Doenjang jigae (KT, KVC)
• Gang-doenjang (MRKC)
• Gamja-doenjangguk (potato doenjang soup) (MRKC)
• Geundae-doenjangguk (doenjang, chard) (MRKC)
• Sigeumchi-jogae-doenjangguk (spinach, clams, doenjang) (MRKC)
• Myeochi doenjang-jjigae (MRKC)
• Putgochu-denjang-muchim (MRKC)
• Sagwa-ssamjang-ssam (MRKC)
• Keil-doenjang-bokkeum (kale) (MRKC)

Other soy (milk, paste, biji)

• Kongjaban (KVC, KHC)
• Geomeunkong-jorim (braised black beans) (MRKC)
• Kongguksu (KT, KVC)
• Kongbiji Jigae (KT)
• Kimchi biji jigae (KVC)
• Cheonggukjang (fermented soy) (MRKC)
• Gochujang (MRKC)
• Cheonggukjang-jjigae (MRKC)
• Jajangmyeon (KT, KVC, KHC, MRKC)
• Ssamjang (KVC)
• Buchu jangtteok (KVC)
• Spicy soybean leaves (The Korean Kimchi Cookbook)

Adzuki

• Danpatjuk (KVC)
• Dongji-patjuk (MRKC)
• Gyeongdang (red bean paste filling)
• Danpat ice cream (KVC)
• Hobak pat sirutteok (red bean layered rice cake) (KVC)
• Heukimja-gyeongdan (rice cake balls)
• 찐빵 Jjingppang (red bean bun)

Multiple/Other

• Bibimbap (mung bean sprouts, tofu) (KT, KVC, KHC, MRKC)
• Bupyeong coated with gomul (roasted mung/adzuki/soy bean powder)
• Patbingsu with gomul or red beans
• Dubu ssamjang (KVC)
• Nokdu muk (mung bean starch jelly (KHC)
• Tangpyeongchae (mung bean starch, beef, vegetables) (MRKC)
• Yangjangpi-japchae (mung bean starch sheets, pork, seafood, vegetables)
• Samsaek kyung-dan (rice dumplings with adzuki and soybean powder toppings) (KHC)
• Doenjang jigae (tofu, doenjang) (KHC)

Hong Kong

• 鲩鱼豆腐汤 Grass carp and tofu soup (CTC)
• Soybean crisps (CTC)
• 冬瓜炆酿豆卜 Stuffed tofu puffs with winter melon (CTC)
• 椰丝红豆麻薯 Coconut and red bean mochi (CTC)
• Tong sui
• 粉丝蟹煲 Crab and mung bean vermicelli casserole (CTC)
• 花生酥 Peanut crisp cookies (CTC)

Macau

• Mung bean almond cookies (1)

Taiwan

• (TFT) Erway: The Food of Taiwan
• 梅菜焖豆腐 Tofu with preserved mustard greens (CTC)
• Vegetable roll (CTC) (tofu skin)
• Stinky tofu
• Hua sheng fen (crushed peanut powder) (TFT)
• Run bing (spring roll, bean sprouts) (TFT)
• Fu ru kong xin cai (water spinach, fermented tofu) (TFT)
• Dou gan chao mao dou ren (dry tofu with edamame) (TFT)
• Gan mei dou fu (tofu, date sauce) (TFT)
• Zha cai niu rou si (beef, mustard greens, bean sprouts) (TFT)
• Tian dou hua (tofu custard) (TFT)

Tibet

• Kleeman & Jampa: Taste Tibet
• Vegetable Thukpa (noodle soup with tofu) (TT)
• Tofu with pack choi (Buddhist temple food) (TT, 🔗1)
• White Laphing (mung bean starch) (TT, 🔗1)