There are many great vegan or vegan-possible (eg. The reccomended porkless ma-po tofu) Asian dishes. Frequently these dishes are spicy — not necessarily too “hot” — but loaded with Asian spices (and sometimes at least a little Asian chili as well). Off-dry Rieslings and Gewurztraminers are great pairings here, provided the dishes aren’t super hot. Also, Champagne is marvelous and may actually be my favorite pairing for Asian dishes low on the Scoville meter. Champagne with veggie tempura is a classic pairing.
Also would echo the mushroom idea. Another mushroom preparation thought: grilled Oyster mushrooms and King Trumpet mushrooms are outstanding. Mushrooms, generally, are super-versatile. With those, Pinot/Burgundy, Cru Beaujolais, dry and off-dry Central European whites (maybe not Gruner), white Rioja, white Rhone, Italian and Slovenian “orange” wines are all great pairings.