"WoonHeng Chia, known for sharing recipes online under the handle @Woon.Heng, grew up in Malaysia, an ethnically diverse country where she was constantly surrounded by an amazing array of East Asian cuisines at local markets, coffee shops, and dai chow stir fry joints where she and her loved ones would dine out. Even within her own family, her cooking has always been influenced by a variety of nuanced Chinese cultures, from dim sum to noodle stir fries and endlessly creative tofu dishes. Now following a plant-based diet, WoonHeng's food has evolved and she continues to discover the myriad ways that East Asian food lends itself to vegan dining. The Vegan Asian Kitchen is a comprehensive and loving look at the naturally plant-forward dishes of East Asia, as well as some of WoonHeng's own creations and favorite culinary memories. Packed with delicious recipes for everything from Lotus Root Soup and Eggplant 'Unagi' Rice Bowls to Mapo Tofu and Sichuan-Style Dan Dan Noodles, The Vegan Asian Kitchen is your ticket to hearty, irresistible plant based cooking. Along the way, WoonHeng shares touching stories of her little brother ordering Hainanese 'Chicken' Rice for lunch, finding deep-fried Tempeh Goreng for the first time with her husband as teenagers, her children's must-have dishes like Jade Rice, and insights on Malaysian and Sichuan cultural traditions. Including a guide to key pantry ingredients like noodles and specialty greens, and a must-have basics chapter for making condiments like Sambal and Chili Oil at home, this cookbook is what every reader needs to satisfy their cravings for the spicy, savory, tangy flavors of East Asian cooking"-- Provided by publisher.