Vegetarian Quick and Comfort Foods from Asia You’ll Crave Again and Again 

There are few things better than a proper comfort meal at the end of a long day—something warm, satisfying, and full of flavour that doesn’t require hours of effort or a mountain of washing up. And if you’re cutting back on meat (or ditched it ages ago), Asian cuisine has an answer for pretty much every craving.

From steaming noodle bowls to crispy fried and rich curries, Asia has long mastered the art of speedy comfort food. And the best part? You don’t need meat to make it delicious. These vegetarian dishes are so full of punchy flavour, texture and colour, you’ll forget you even binned the meat.

Here are some of our favourite quick Asian comfort foods that are either naturally veggie or easily adapted—perfect for cold nights, hungover Sundays, or midweek meals.  

Bang Bang Cauliflower

Let’s start strong. Bang bang cauliflower is the kind of dish that makes meat-eaters jealous. It’s crispy, spicy, creamy, and slightly sweet—all the best things in one bite.

You take bite-sized cauliflower florets, coat them in a light batter, and roast or fry until golden and crunchy. Then you toss them in a sauce made from mayo (vegan if needed), sriracha, and a drizzle of honey or maple syrup.

Serve it as a starter, a side, or load it into wraps or bao buns for something more filling.

Ideal for dinner parties too—just don’t expect leftovers.

Japanese Curry with Tofu Katsu

Japanese curry is your comfort food. It’s less rich than a Thai curry and has the ideal thick, almost stew-like texture with comforting spices and a touch of sweetness at the finish. You can find curry roux blocks in most Asian shops nowadays (or somewhere like Japan Centre or online), and once you’ve got that, it’s actually a 30-minute meal.

Add carrots, onions, potatoes, and top with crispy tofu or a veggie katsu—just breaded tofu, shallow-fried until golden—and serve over sticky rice. It’s comforting, satisfying, and just what you want after a long day. 

Kimchi Fried Rice (Trust Us on This One)

This is the definition of the fridge-cleanser. Got leftover rice? Half a jar of  kimchi just taking up space in the fridge? A few spring onions or a forgotten carrot? Kimchi fried rice to the rescue.

Just stir-fry your rice with garlic, soy sauce, a dash of sesame oil, and chopped kimchi (vegan option if you’d like). Top with some tofu or a fried egg and you have a spicy, zesty dish ready in less than 15 minutes.

It’s a fantastic balance of spicy, sour, salty, and comforting. And it’s just as good the following day. 

Thai Peanut Noodles

Think takeaway vibes but cheaper and faster. These peanut noodles are creamy, slightly spicy, and taste way more indulgent than they actually are.

Boil some rice noodles, mix up a quick sauce using peanut butter, soy sauce, lime juice, garlic and a splash of chilli sauce, and toss it all together. Add grated carrot, cucumber ribbons, or whatever veg you’ve got in the fridge. Sprinkle on some crushed peanuts and coriander if you’re feeling fancy.

Chinese Scallion Pancakes (A Little Effort, Totally Worth It)

Don’t mix them up with breakfast pancakes – they are flaky, salty flatbreads covered and filled with spring onions, and then fried till golden and crunchy. They are great to have with a dipping sauce of soy, vinegar, sesame oil, and chilli flakes.

They’re not instant—you do need to make a simple dough—but they’re a fun weekend task or something to wow with. Serve hot from the pan with a cup of tea and thank us later. 

Chana Masala

This one’s an old faithful. Made with chickpeas, onions, garlic, tomatoes and lots of spices, chana masala is hearty, healthy, and comes together with mostly cupboard ingredients.

Serve it with basmati rice, naan, or even jacket potatoes. It’s one of those meals that tastes even better the next day, so great for batch cooking. And it’s naturally vegan.

Vietnamese Summer Rolls with Hoisin-Peanut Dip

Technically these are light and fresh, but pair them with a rich peanut dipping sauce and you’ve got a snack that ticks all the comfort boxes.

You don’t even need to cook anything—just soak the rice paper sheets, and fill them with vermicelli noodles, tofu, herbs, and crisp veg. Dipping sauce is a mix of hoisin, peanut butter, soy, and garlic. It’s simple, a bit faffy, but very satisfying once you get the hang of the rolling.

Perfect for sunny days or pretending you’re somewhere warmer.

Vegetarian Mapo Tofu

This is a vegetarian adaptation of a Sichuan standard for its fiery, numbing flavors. Soft tofu is simmered in a rich sauce made from fermented chilli bean paste (doubanjiang), soy sauce, garlic, and Sichuan peppercorns.

Swap the regular mince with mushrooms or soya mince and serve over jasmine rice. One of those things that most definitely grabs you, but pleasantly so. One to include on a regular rotation if you’re a fan of full-on flavours.

Tempeh Kecap Manis (Sticky Indonesian-Style Goodness)

Kecap manis is a thick, sweet Indonesian soy sauce that turns everything it touches into caramelised magic. Slice tempeh, fry until golden, and then glaze it with kecap manis, garlic, shallots, and chilli.

It’s sticky, rich, slightly sweet, and absolutely brilliant with rice or noodles. If you’ve never cooked tempeh before, this is the recipe to try—it completely transforms it.

If your idea of comfort food is something warm, flavour-packed, and preferably ready in half an hour, these vegetarian dishes from across Asia are pure gold. Whether you’re loading up on bang bang cauliflower, curling up with a plate of tofu katsu curry, or quickly stir-frying some kimchi rice, there’s something here for every mood.