Vibrant with spices and savory sauces, fresh vegetables, tofu, and beans, Asian dishes are a vegetarian's dream. Dive into these recipes inspired by Chinese, Japanese, Thai, and Indian cuisine.

Shiitake mushrooms, edamame, scallions, and egg are fried up with brown rice and seasoned with ginger and lime juice. Serve this vegetarian fried rice as a main dish or alongside a tofu stir-fry.

Saute mustard and cumin seeds with a puree of garlic and fresh ginger to make the vibrant flavor base for this curry. Add tomatoes, potatoes, cauliflower, and okra, and serve with white rice and plain yogurt.

Roll up red bell pepper, beets, carrot, daikon, cucumber, and radish sprouts in delicate rice-paper wrappers and serve with a tangy ginger-soy dipping sauce. These can be prepared a few hours in advance, or you can let your guests have fun making their own spring rolls.

Extra-firm tofu takes on the flavor of its zesty marinade: soy sauce, sesame oil, lime juice, chili paste, and ginger. Serve the sauteed tofu with sesame- and garlic-seasoned greens such as bok choy, collards, or mustard greens.

In this vegetarian version of your favorite Thai takeout dish, rice noodles are seasoned with lime juice, brown sugar, soy sauce, and garlic, and garnished with cilantro and roasted peanuts. Pan-fried tofu is a great addition to this pad thai as well.

Begin with canned lentils and your favorite bottled tomato sauce to assemble this vegan meal in just 20 minutes. Ginger, curry powder, and fresh cilantro add lively flavor to the dish.

The dough for these crispy-chewy fried scallion pancakes gets its distinct texture from boiling water and 10 minutes of kneading. Slice each pancake into wedges and serve with spicy sesame-soy dipping sauce.

A light dressing of mirin, soy sauce, and ginger coats delicate silken tofu and crunchy radishes and jicama. The accompanying chilled soba noodles are dressed in a sweet and creamy peanut sauce enhanced with coconut milk and ginger.

Chewy udon noodles and scallions are seasoned with rice-wine vinegar and soy sauce. This recipe calls for unhulled sesame seeds, which can be found at most Asian markets.

A quick dip in a soy sauce marinade gives savory flavor to carrot sticks and tofu. Broil until nicely browned and season with rice vinegar, sesame oil, and scallions.

Nori and tangy sushi rice are rolled around julienned carrot, red bell pepper, celery, and scallion to make this colorful vegetarian sushi. Whisk together soy sauce, mirin, sesame oil, and wasabi paste to make a dipping sauce.

Red curry paste and brown mustard seeds spice up the coconut milk broth of this satisfying stew. Sweet potato, cauliflower, and chickpeas make it a complete meal.

Simmer scallions, ginger, and garlic in water to create a delicately flavored broth to serve over grilled tofu and soba noodles. Cook bok choy, snow peas, and serrano chile in the broth along with the noodles.

Simmer sauteed tofu, frozen green beans, and sliced plum tomatoes in light coconut milk seasoned with garlic and curry powder. This 15-minute dish is a perfect busy-night dinner.

Edamame (green soybeans) add a dose of color and protein to this brown rice dish. Lime juice, rice vinegar, sesame oil, and a little sprinkle of sugar provide the perfect seasoning.

Punch up the flavor of tofu by marinating it in soy sauce, rice vinegar, and toasted sesame oil. Stir-fry a colorful assortment of vegetables with slices of fresh ginger and serve with lime wedges for a tangy touch.

Combine peanut butter, rice vinegar, soy sauce, toasted sesame oil, jalapeno, and garlic in the blender to make quick work of the savory sauce for this noodle salad. Snow peas and red bell pepper add color and crunch.

Canned chickpeas, bottled tomato sauce, curry powder, white rice -- the ingredients for this quick and delicious Indian stew are probably in your pantry right now! Fresh or frozen green beans, cauliflower, or spinach are great additions to the dish too.

Highly popular in Japan, kabocha pumpkin gives this traditional noodle and vegetable dish its vivid color. This recipe is from Tadashi Ono and Harris Salat's cookbook "Japanese Hot Pots."

Japanese eggplant and shiitake mushrooms are steamed until tender and dressed in a peanut sauce flavored with ginger, rice vinegar, soy sauce, and brown sugar. Serve this Asian-inspired vegetarian main dish over jasmine rice, brown rice, or noodles.

Curry powder, ketchup, cloves, cinnamon give this easy vegetarian curry its savory-sweet depth. Spinach or roasted cauliflower make excellent additions.

Whip up an easy peanut sauce to liven up leftover spaghetti and a stir-fry of extra-firm tofu, red bell peppers, and cabbage. This vegan dinner takes just 30 minutes to prepare.

Fried Japanese eggplant is coated in a mixture of garlic-infused olive oil and moro (red barley) miso. This recipe is courtesy of chef Matt Hoyle of Nobu 57.

This vegetarian rendition of the Chinese take-out favorite combines cremini mushrooms, scallions, fresh spinach, and lots of ginger with chewy lo mein noodles.

Lime juice and chili-garlic paste add zing to the peanut sauce that accompanies this tasty vegetarian main dish. The tofu and red bell peppers are roasted on baking sheets for easy preparation.

Toss soba noodles, blanched green beans, and silken tofu in a dressing of lime juice, soy sauce, and sesame oil to make this cool Asian salad. This 15-minute dish is perfect as a light dinner or an office lunch.

A sautee in dark sesame oil gives this quick side dish its depth of flavor. Serve with peanut noodles or baked tofu and rice.

Sesame oil, garlic, and a fresh Thai chile flavor this stir-fry. Garnish with toasted sesame seeds and serve with brown rice or noodles.

Marinate firm tofu in a savory mixture of tamari soy sauce, sesame oil, and freshly ground pepper, and broil until golden brown. Serve the tofu with a soy sauce, lemon, and ginger dipping sauce on its own or with steamed rice and vegetables.

It takes only 20 minutes to whip up this easy vegetarian main dish of whole-wheat spaghetti, snow peas, carrots, and tofu coated with a sweet and tangy Asian-style peanut sauce.

Stir-fry minced garlic and fresh ginger together to release their fragrance before adding baked tofu to the pan. Red and yellow bell peppers and scallions make the stir-fry colorful and satisfying.

Greek yogurt and extra-firm tofu stand in for paneer, the soft Indian cheese used in many curries. Garam masala gives this dish a rich, sweet note.

Butternut squash, red adzuki beans, tofu, brown rice, and your choice of leafy greens such as kale, chard, or beet greens are perfectly seasoned with a drizzle of miso-ginger dressing. Serve this extraordinarily nutritious Japanese-inspired dish with an assortment of condiments: grated daikon radish, dried seaweed, umeboshi plums, and gomaisho (a blend of toasted sesame seeds and sea salt).

Baby bok choy and shiitake mushrooms are stir-fried with ginger and decoratively arranged on a platter, perfect for buffets and banquets. Stir fresh ginger and chili-garlic paste into rice-wine vinegar to make the dipping sauce.

This easy, satisfying meal is created entirely in a rice cooker! Steam brown rice with dried shiitake mushrooms, ginger, garlic, and a dried chile, then stir in baby spinach, cilantro, scallions, soy sauce, rice wine vinegar, and sesame oil just before serving.

Dress Japanese somen noodles in a snappy dressing of grated ginger, lime zest, and rice-wine vinegar, and top with scallions and roasted peanuts. Somen noodles are available in the Asian section of many supermarkets; or you may substitute vermicelli or thin spaghetti.

Simmer sauteed shiitake mushrooms in ginger-kissed teriyaki sauce to create an intensely savory sauce for pan-fried tofu. Serve this vegan dish with peppery watercress and steamed rice.

Ginger, garlic, jalapeno, and curry powder season the vegan broth made from light coconut milk and rice milk. In place of the pumpkin, you may also use butternut squash or carrots.

Dried shiitake mushrooms, soba noodles, and shredded cabbage make a deliciously savory filling for this vegetarian stand-in for sushi rolls. Once you reconstitute the dried mushrooms, be sure to save the soaking liquid to form the flavorful base for the tangy dipping sauce.

Coat slices of tofu in sesame seeds and pan-fry until deliciously golden and crisp. Serve with sauteed broccoli and, if you like, steamed rice or soba noodles.

To make pan-fried tofu that's deliciously browned and crisp, first press it between weighted baking sheets for 20 minutes to squeeze out the excess liquid. Combine the tofu with stir-fried broccoli and top each serving with toasted cashews.

This version of the classic vegetarian stir-fry combines cubes of firm tofu with broccoli, bok choy, carrots, shiitake mushrooms, water chestnuts, and baby corn. Give the tofu a savory flavor by marinating it in a mixture of vegetable broth, soy sauce, mirin, and chile paste.