Recipe: Honey Sriracha Salmon Bowls

Honey Sriracha Salmon Bowls

eatwithclarity.com
5 stars

Easy and delicious! See the simple ingredient list!

Definitely restaurant-worthy -- each of our bowls would've been at least $30 (due to the amount of salmon) in a restaurant!

Salmon ingredients: salmon, soy sauce or tamari, honey, sriracha, garlic, water

Bowl ingredients: rice, cucumber, edamame, sriracha mayo, avocado, sesame seeds

Tips/Notes:

• Even though it seems like a lot of sriracha, add red pepper flakes
• Made our own sriracha mayo using sriracha, mayo, lemon, garlic salt
• Served with vegetable egg rolls

Recipe: Thai Noodles with Beef and Basil

Thai Noodles with Beef and Basil
Food & Wine Magazine, Aug 2026, p.64
4.9 stars

This was so easy and so delicious -- but note that adding the basil and also Sriracha to taste is critical. Loved the leftovers!

Ingredients: wide rice noodles, flank steak, yellow onion, Thai basil, cornstarch, garlic, thai chiles, ginger, soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, canola oil

Tips/Notes:

• Added tofu so made 1.5x the sauce
• Had steamed broccoli on the side

Recipe: Okinawan Taco Rice

Okinawan Taco Rice

Food & Wine Magazine, Jun 2026, p. 73
4.8 stars

So good and flavorful but a bit acidic! Still really liked it! It's a fun Asian take on a Chipotle bowl. We made quite a few modifications.

Ingredients: sushi rice, beef, pepper Jack cheese, pico de gallo, Kewpie mayonnaise, ketchup, tamari or soy sauce, mirin, Worcestershire sauce, Japanese curry powder, cornstarch, water, extra-virgin olive oil, Kosher salt

Topping Ingredients: lettuce, Mexican-style hot sauce, tortilla chips

Tips/Notes:

• Used Impossible Beef
• Couldn't find Japanese curry powder so used 1 tsp curry powder + 1 tsp togarashi
• Used regular mayo instead of Kewpie mayo

Recipe: Crispy Gochujang Korean Tofu

Crispy Gochujang Korean Tofu

eatwithclarity.com
4.7 stars

Delicious and super easy to make. I really liked the spiciness of the sauce. The only thing that was a letdown was the tofu which wasn't crispy. We can probably use a different tofu recipe for this easy, healthy dish.

Ingredients: tofu, soy sauce or tamari, cornstarch, breadcrumbs, rice, cucumber, carrot, avocado, sesame seeds

Sauce Ingredients: soy sauce or tamari, gochujang, tomato paste, vegetable broth, honey, toasted sesame oil, rice vinegar, garlic, ginger, cornstarch, water

Tips/Notes:

• Added edamame

Recipe: Gluten Free Ramen

Gluten Free Ramen

eatwithclarity.com
5 stars

This was so delicious -- great flavor. I dare say it beats Marcus Samuelsson's Vegetable Ramen Recipe. 

Ingredients: gluten free ramen noodles, eggs, shiitake mushrooms, bok choy, edamame, vegetable broth, green onions, ginger, garlic, sesame oil, tamari, rice wine vinegar, white miso paste, sesame seeds and sriracha

Tips/Notes:

• Doubled the recipe
• Used broccoli instead of bok choy
• Added +1/2 tsp of tamari
• Didn't double the vegetable broth but instead add 1 cup of water
• Added tofu

Recipe: Tofu Larb Bowl

Tofu (Chicken) Larb Bowl

Food & Wine Magazine, Apr 2026, p. 32

4.9 stars

Tasty! Great textures all around! We made this plant-based.

Ingredients: white rice, ground chicken, scallions, red cabbage, cucumber, mint, cilantro, baking soda, sesame oil, sweet chile sauce, fish sauce, lime juice, cornstarch, garlic, canola oil

Tips/Notes:

• Used plant-based chicken
• Used 3 Tbsp of lime juice instead of a 1/4 cup
• Used avocado oil instead of canola oil
• Used broccoli slaw instead of red cabbage

Recipe: Congee Pot Pie

Congee Pot Pie

Bon Appetit Magazine, Sept 2022, p.88

4.7 stars

Really delicious Asian pot pie. Like most pot pies, it's a bit "heavy" especially because of the rice, so we won't make this very often, but it tasted just as I expected it to!

Ingredients: biscuit dough, rotisserie chicken, all-purpose flour, white rice, chicken broth, scallions, shallot, garlic, ginger, sesame oil, soy sauce, butter, ground white pepper, Kosher salt

Tips/Notes:

• Used puff pastry instead of biscuit dough
• Used Impossible Chicken (air fried) instead of rotisserie chicken
• Used vegetable broth instead of chicken broth
• Instead of individual ramekins, made one large casserole
• The rice actually broke down in the last 25 min mark

Recipe: Ramen Noodle Salad

Ramen Noodle Salad

Food & Wine Magazine, May 2026, p. 44

4.8 stars

Delicious and easy -- just a bit of prep work! The dressing tasted like peanut sauce. Super healthy. Added some plant-based protein -- see tips/notes below.

Salad: instant ramen, baby arugula, napa cabbage, corn, sugar snap peas, cherry tomatoes, cucumber, nori, scallions

Dressing Ingredients: rice vinegar, soy sauce, tahini, toasted sesame oil, sriracha chile sauce, ginger, garlic, granulated sugar

Tips/Notes:

• Didn't use napa cabbage or nori
• Used frozen corn (blanched it)
• Added mixed greens, edamame, and seared tofu with togarashi

Recipe: Soy-Dressed Gnocchi and Mushrooms

  

Soy-Dressed Gnocchi and Mushrooms

Bon Appetit Magazine, Nov 2022, p. 18

4.8 stars

I wasn't sure how this one was going to turn out -- Asian gnocchi? It was so good; I think I ate most of the leftovers! Great flavor and so easy.

Ingredients: potato gnocchi, mixed mushrooms, carrots, scallions, onion, garlic, extra-virgin olive oil, soy sauce, mirin, unseasoned rice vinegar, sugar, toasted sesame oil, sesame seeds

Tips/Notes:

• Used mix of baby bellas and shiitake mushrooms
• Next time, use half an onion
• Served with togarashi tofu 

Recipe: Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables

Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables
Martha Stewart Living, Apr 2021, p.99
5 stars

So delicious!!! Lots of veggies and loved our additions -- definitely adding this to the rotation. So flavorful and loved all of the textures. We've made a recipe like this before, but this was GOOD.

Couldn't find a link to this recipe online.

Ingredients: ramen, shrimp, natural peanut butter, cucumber, radish, cilantro, mint, ginger, garlic, hot sesame oil, vegetable oil, unseasoned rice vinegar, soy sauce, maple syrup, Kosher salt, pepper

Tips/Notes:

• Used crunchy peanut butter since we didn't have creamy which the recipe called for
• Used avocado oil instead of vegetable oil
• Used 4 garlic cloves instead of 10-12
• Added edamame
• Added tofu -- make 2x next time
• Made 1.5x the dressing, but note didn't increase the amount of avocado oil
• Served with vegetable egg rolls

Recipe: Tofu Cashew Nut

Tofu Cashew Nut

Better Homes & Gardens Aug 2021, p. 92

4.9 stars

The title of this recipe is actually Chicken Cashew Nut -- it's a recipe from Pepper Teigen and Garrett Snyder, authors of The Pepper Thai Cookbook.

I wasn't sure how this was going to turn out because I knew we were going to make some substitutions, but it turned out GREAT. Love all the flavors and textures and especially the flavor of white pepper and sesame oil that came through. It's just like cashew chicken but with tofu!

Ingredients: jasmine rice, chicken, cashews, red bell pepper, green bell pepper, yellow onion, scallions, soy sauce, oyster sauce, sweet chile jam, garlic, dried red chiles like chile de arbol, light brown sugar, sesame oil, dry sherry, cornstarch, white pepper, red pepper

Tips/Notes:

• Used TWO blocks of tofu instead of chicken
• Used sweet chile sauce instead of jam
• Take out the chiles before serving
• Made rice and also quinoa
• Add sriracha at the table
• Next time, make 2x the sauce as there is more tofu than chicken called for

Recipe: Spicy Braised Tofu

Spicy Braised Tofu

Bon Appetit Magazine, Sept 2020, p. 79

4.8 stars

Delicious! One of my favorite preparations of tofu. YUMMY sauce. We had never used gochugaru (coarse Korean red pepper powder) before, and it was good.

Ingredients: extra-firm tofu, scallion, gochugaru, soy sauce, mirin, toasted sesame oil, garlic, ginger,  grapeseed or vegetable oil, Kosher salt; sesame seeds and rice for serving

Tips/Notes:

• This is so good -- make double the amount!
• Served with QUINOA and steamed broccoli

Recipe: Yakisoba

Yakisoba
Food & Wine Magazine, Oct 2024, p. 62
4.6 stars

This was good and different for a stir-fried Asian dish since it was on the "sweet" side. It definitely needs HEAT, though! 

Also, we had this as a vegetarian meal, but I can see how sliced steak would go so well with it as the recipe calls for.

Ingredients: ramen noodles, rib eye steak, napa cabbage, shiitake mushrooms, carrot, onion, scallions, vegetable oil, tonkatsu sauce, ketchup, soy sauce, Kosher salt

Tips/Notes:

• Didn't use napa cabbage; used kale instead
• Added celery, edamame and tofu
• Made our own tonkatsu sauce (see below which already has ketchup and soy sauce) so didn't add additional soy sauce to the dish
• Add chili crisp or Sriracha to taste at the table
• Served with egg rolls

Tonkatsu sauce

• 1/2 cup ketchup
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin
• 1.5 tsp Worcestershire sauce
• 1 tsp grated fresh ginger
• 1 clove garlic grated

Mix all really well.

Recipe: Tofu and Baby Bok Choy Stir-Fry with Peanut Sauce and Noodles

Tofu and Baby Bok Choy Stir-Fry with Peanut Sauce and Noodles
The Brain Health Kitchen by Annie Fenn, MD, p.197
4.8 stars

I wasn't sure how this was going to turn out (being healthy and all) -- it was DELICIOUS!!! Definitely making this one again! The sauce makes the dish as it's nice and spicy. 

Ingredients: udon noodles, tofu, red onion, baby bok choy, peanuts, peanut butter, soy sauce, rice vinegar, sambal oelek (fresh chili paste), honey, sesame oil, ginger, garlic, avocado oil

Tips:

• Added carrots and celery
• Served with vegetable gyoza

Recipe: Bright and Spicy Shrimp Noodle Salad

Bright and Spicy Shrimp Noodle Salad

Bon Appetit Magazine, Feb 2020, p.60

4.6 stars

Nice, easy and healthy weekday "salad."

Ingredients: shrimp, glass noodles, cucumber, roasted peanuts, basil, lime juice, honey, serrano, ginger, garlic, fish sauce, extra-virgin olive oil, Kosher salt

Tips:

• Used rice noodles instead of bean thread (cellophane or glass) noodles
• Add mango
• Add edamame
• Serve with egg rolls

Recipe: Beefy Vegan Tempeh and Broccoli

Beefy Vegan Tempeh and Broccoli

VegNews.com

4.6 stars

This dish was fine -- I think I need to use different tempeh next time because I didn't love the texture of the one I bought from Trader Joe's.

This dish was great with spring rolls on the side, and we added chile garlic sauce to the dish to taste at the table.

Ingredients: brown rice, tempeh, broccoli, vegetable broth, hoisin sauce, tamari, red wine vinegar, sriracha, toasted sesame oil, cornstarch, shallots, ginger, garlic, scallion, dried hot chile pepper, toasted sesame seeds

Tips/Notes:

• Used quinoa instead of brown rice
• Used soy sauce instead of tamari
• Used a serrano instead of a dried hot chile pepper
• As noted above, added chile garlic sauce at the table

Recipe: Tofu and Cashew Stir-Fry Over Basmati Rice

Tofu and Cashew Stir-Fry Over Basmati Rice

Dr. Mark Hyman's site
4.8 stars

Basically, we didn't follow the recipe as the recipe was not proofed/is not "correct" (I think the author got mixed up because there are instructions regarding ingredients that aren't listed at top).

We basically, took the ingredients and stir fried them with sesame oil and a Primal Kitchen organic Asian Korean BBQ sauce and served it with quinoa and egg rolls. EASY for a weeknight meal and delicious.

Ingredients: broccoli, tofu, carrots, bok choy, tamari (we used soy sauce), snow peas, cashews, hoisin (we used sauce we had on hand), ginger, garlic, sesame oil

Tips/Notes:

• See above
• Plus, added frozen edamame
• Added cashews when serving so they didn't get soggy

Recipe: 30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms

30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms

4.8 stars (after thinking about it, we won't make this one again -- we prefer Marcus Samuelsson's Vegetable Ramen recipe)
HalfBakedHarvest.com

So this dish did not take 30 minutes to make (it took 50 min), and the mushrooms weren't crispy, but overall this was still a really nice ramen recipe. 

We changed some things as you'll see from the notes below, but think next time it'll be even better with double the soup base and the addition of hot chili oil (I didn't realize we didn't have any so used some hot chili crisp).

Ingredients: ramen noodles, kale or spinach, mixed mushrooms, shallots, vegetable broth, dried porcini mushrooms, sesame seeds, chili flakes, cilantro, salted butter or olive oil, ginger, garlic, soy sauce, rice vinegar, tahini, white miso paste, hot chili oil

Serve with: eggs, carrots, green onions

Tips/Notes:

• Because of everything extra we added ~ tofu, a ton of kale, cabbage... make 2x the entire soup base
• Added tofu! (definitely add!)
• Instead of using dried porcini mushrooms, we had some dried porcini powder from another recipe. Used 1.5 tsp but would use at least 2 tsp next time ~ and then double that for the doubled soup base.
• Used a whole head of kale which is much more than 4 cups
• Chopped the mixed mushrooms ~ baby bella, white button and shiitake
• Didn't have carrots but had purple cabbage so added to the soup
• Added green onions to the soup at the end
• Mushrooms weren't crispy as they release so much water in the sheet pan
• Could serve with egg rolls!
• Per Half Baked Harvest's note on the recipe, she recommends storing the soup and noodles separately as the noodles will soak up the soup and become mushy.

Recipe: Salad Ramen

Salad Ramen

Bon Appetit Magazine, Jun/Jul 2020, p. 27

4.6 stars

EASY, tasty weeknight meal. The only reason I gave this 4.6 stars and not higher was because the sauce was more on the acidic side -- need to reduce the lime juice. It also needed another flavor like sriracha.

Ingredients: ramen noodles, seasoned rice vinegar, red pepper flakes/Aleppo-style, toasted sesame oil, extra-virgin olive oil, lime juice, soy sauce, toasted sesame seeds, Kosher salt

Vegetable Ingredients (not limited to the following shredded/shaved): radishes, carrots, scallions, cabbage, lettuce, zucchini, cucumbers

Tips:

• Add seared tofu
• Add sriracha at the table to taste
• Serve with spring rolls or gyoza

Recipe: Sheet-Pan Orange Tofu and Broccoli

Sheet-Pan Orange Tofu and Broccoli

Bon Appetit Magazine, Feb 2023, p. 49

Interesting

Overall this dish was fine. I didn't rate any stars because of the different components. If we make this dish again:

• Tofu: We'd never cooked tofu like this before -- baking tofu with cornstarch on it to make it seem like it was fried tofu. Maybe there was too much cornstarch because not all of it browned. If we make this again, we need to double the recipe.
• Broccoli: Eh, not the best roasted broccoli recipe as it was boring and not enough. I would make another version of broccoli (even steam it) and make double.
• Sauce: Delicious -- tangy and spicy and tasted like a bit healthier version than orange chicken sauce. Make 1/2 next time and note that it's gloopy after putting it in the fridge.

Ingredients: tofu, broccoli, orange, scallions, garlic, soy sauce, honey, unseasoned rice vinegar, sriracha, sesame oil, cornstarch, extra-virgin olive oil, Kosher salt, pepper; serve with rice and toasted sesame seeds