My aunt gave me a vegetable cookbook called Plenty for my birthday, and tonight I cooked two dishes from it for dinner.
You wouldn't know they're both vegan.
A bed of bean thread vermicelli tossed with shelled edamame, green onion, cilantro, mint, sesame oil, and a sauce with ginger, garlic, peanut oil, pomegranate molasses, soy sauce, and lime juice.
Then fried tofu with caramelized shallots, garlic, ginger, red pepper, green onion, sweet soy sauce, soy sauce, and coarse black pepper.