Tofu to zukkiini, ingen no yuzukosho-itame / stir-fried tofu, zucchini and green beans with yuzu citron green pepper paste

This plain-looking tofu and vegetable dish welcomes you with the zesty punch of picante yuzukosho. A quick and easy side dish for your everyday table and bento.

1/2 of recipe: 73 calories; 5.4 g protein; 3.9 g fat; 3.2 g carbohydrate; 2.1 g net carbs; 49 mg sodium (with 50% reduced-sodium soy sauce; 77 mg with regular soy sauce); 0 mg cholesterol; 1.1 g fiber

Hayatouri no somutamu / som tam salad with chayote

While green papaya is probably the best known ingredient for som tam, many vegetables are equally tasty in the dish. The aroma of garlic, chili peppers and dried shrimp as they are pounded together takes me back to the streets of Bangkok. You are supposed to pound the main fresh vegetable as well, but to make it easy for tired or lazy arms and also to cut back on the amount of nam pla, in the following recipe the veggie is first mixed with sugar to let out some moisture.

1/2 of recipe:
104 calories; 5.0 g protein; 3.4 g fat; 15.1 g carbohydrate; 11.8 g net carbs; 132 mg sodium; 15 mg cholesterol; 3.3 g fiber

Ingen no umeni / green beans simmered with pickled plum

A simple green bean dish with a fruity note. The soft acidity of umeboshi pickled plum makes this a delightful dish for warm or hot days. Niboshi dashi made of dried young sardines gives a punch to the underlying taste.

Ingen to satsumaage no nimono / green beans and deep-fried fishcakes simmered in broth

The “green” taste of ingen green beans is highlighted by the soft, somewhat sweet taste of satsumaage. This is on the strong end of flavor, and a small amount makes a satisfying companion for rice or drinks.

Ingen to eringi no kinpira / kinpira saute with green beans and king oyster mushroom

Both soft and crunchy – here's a way to enjoy the contrasting textures of green beans and eringi mushroom! Since they are cooked at the same time, eringi also takes on the strong taste of seasonings, while the green beans stay relatively light inside, making this kinpira quite interesting.

Shimeji to ingen no kuroae / shimeji mushrooms and green beans in black sesame tofu dressing

Black is another hue for the table. In this dish, the soft texture of shimeji mushrooms contrasts well with crispy green beans, while yellow viola flowers from the garden perk up the small blackish mound.

Tenshinhan, amazu-an / crab omelet on rice, with sweet and sour sauce

Another version of Chinese crab omelet donburi is with sweet and sour sauce.

Okara kinchaku-ni / soybean pulp in thin deep-fried tofu packets

Filling and moist. Putting the crumbly okara into packets makes it easy to eat.

Ebi to yasai no nanbanzubitashi / prawns and vegetables in spicy soy sauce vinegar marinade

Pick colorful vegetables in season.

Ingen no kuttarini / soft simmered green beans

Good hot or cold. This dish appears repeatedly on the table during summer.