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Soft rice cakes and golden-fried tofu are joined by crunchy bean sprouts, refreshing cucumber and a rich peanut sauce with tamarind and chili. Add the crunchy toppings at the very last minute.

Crispy fried tempeh, cool cucumber and a fresh yogurt sauce turn sourdough bread into a satisfying lunch. Pickled red onion adds just enough acidity to bring everything into balance.

Crispy Malaysian tofu puffs with a soft filling of potato, spring onion and coriander. Serve them warm with chili sauce as a light starter.

Hearty rice cakes, tempeh and vegetables in a fragrant coconut broth with turmeric, ginger and lemongrass. Serve this Malaysian lontong with sambal, so everyone can choose how much heat they want.

This Malaysian kuih has a compact layer of coconut-rich glutinous rice topped with soft pandan custard. The rice is pressed firmly before the green top layer goes on, so you can cut neat pieces with two clearly distinct textures.

This tahu isi has a thin, golden-brown coating and a juicy filling of cabbage, carrot and bean sprouts. Serve the warm tofu with fresh, spicy sambal rawit.

Thin strips of tempeh are fried until crisp, then coated in a glossy tamarind, palm sugar and chili sauce. Peanuts add extra crunch. Serve this Indonesian side dish with rice and vegetable dishes, and ideally bring it straight to the table.

Firm tofu, potato and tomato simmer in a spiced coconut curry sauce. Serve this Malaysian kari tauhu with rice, so every last spoonful of sauce has somewhere to go.

Thin slices of tempeh are fried until golden brown, then coated at the last minute in a glossy, tangy-savoury glaze of tamarind, soy sauce and honey. Served with rice, cool cucumber ribbons, coriander and mint, this main course offers plenty of contrast without many complicated steps.

Golden-brown fried tofu in a thin, soft omelet, with peanut sauce, crunchy bean sprouts and fresh cucumber. Petis udang gives the sauce a savory depth; served with rice, this makes a complete meal.

Hearty tempeh simmers in a fragrant sauce of coconut milk, turmeric, lemongrass and bird’s-eye chili. Serve this Malaysian main course with white rice, which soaks up the creamy sauce beautifully.

Crispy tofu with a thin, golden-brown crust is served with a tangy, spicy dip made with lime, soy sauce and palm sugar. Spring onion adds a fresh, crunchy finish.

Gently simmered tempeh takes on a spiced, sweet-savory flavor from gula jawa, ketjap manis, galangal and coriander. Briefly fry the slices afterward for a sticky exterior. Served with a sharp lime sambal, this makes a distinctly Indonesian starter or a dish for a rijsttafel.

Crispy, savory tofu and tender-sweet roasted carrots are brightened with coriander-parsley oil and cool lemon yogurt. A colorful main course with contrast in every bite.

Golden-brown tempeh and potato are coated in a spicy, savory sauce made with shallot, garlic and chili. A little tamarind and kecap manis balance the flavors; served with rice, this makes a hearty main course.

Finely chopped chestnut mushrooms develop browned edges and a firm, juicy bite in a hot pan. Capers, mustard, lemon and parsley give them a fresh, savoury flavour; a spoonful of herb cream and crisp rye crackers make this a starter with a range of textures.

Gently poached salmon with a velvety cream sauce in which fresh sorrel wilts in seconds. Boiled baby potatoes make it a complete French-inspired main course.

Golden-browned chicken thighs gently cook in a sauce of shallots, white wine, vinegar and tomato. A splash of cream makes it smooth and rich, while the vinegar adds a fresh, savory counterpoint.

This Breton baked custard develops a deep golden-brown top and a soft, firm center. Dried prunes add fruity sweetness to every slice.

Golden-brown fried pumpkin gets a warm dressing of vinegar, garlic and a little sugar. Mint keeps the dish fresh; give the flavors at least half an hour to meld, then serve the pumpkin at room temperature.

Thin ribbons of raw zucchini get a quick marinade of lemon and olive oil. Pecorino, mint and toasted pine nuts add saltiness, freshness and a little crunch. Serve this Italian appetizer with crusty bread.

Soft aubergine with deeply browned cut sides gets a fresh lift from tomato, parsley and lemon. Garlic crumbs add a savoury, crunchy contrast. Serve this side dish warm, for example alongside legumes or grilled fish.

This Neapolitan potato pie has a golden-brown crust of butter and breadcrumbs, with soft mashed potatoes, melted mozzarella and slices of ham underneath. Let the gattò rest for a little while after baking so it cuts neatly.

These Neapolitan stuffed eggs pair a soft filling of egg yolk, béchamel and Parmesan with a thin, golden-brown crust. Serve them warm as an antipasto or as a substantial side dish.