• Eat Your Books

  2001 James Beard Award Nominee

Notes about Recipes in this book

• Skillet seared tofu

  • Wlow on July 17, 2019

    Don’t recall if this is identical to Deborah Madison‘s recipe in her suppers book, but certainly similar. Stunningly good for something so simple! Served on brown jasmine rice with gochuchang and roasted sesame oil. Worcestershire sauce can be substituted with tamari/soy sauce, which is what I used.

• Glazed tofu

  • CynthiasCooking on April 10, 2019

    This is a household favorite. However I like the lime juice much better than lemon juice. We've made it without the cilantro when there was none on hand and it was still good but the cilantro really elevates it to the next level of delicious. My carnivore husband raves about every time we have it. He loves it.

• Somen in broth with tofu and bok choy

  • Wlow on April 08, 2019

    Required Vegetable Stock for Asian Dishes (page 64) looks like it would take at least an hour. However first step of this dish is making the stock and some other prep (cooking noodles and rinsing and cutting bok choy) is done while stock is cooking. These steps 1 & 2 could be done ahead.

• Peanut soup with rice and scallions

  • HarlanH on August 01, 2011

    Serve with hard boiled eggs, chopped cilantro, peanuts, mango, pineapple.

• Lacquered tofu triangles with green beans and cashews

  • HarlanH on August 01, 2011

    Cut the sugar in half, and add some cayenne. Typo: add scallions with bell pepper.

  • springandfall on February 17, 2014

    A repeat favorite. You can vary the vegetables according to what you have, even substituting more vegetables for the cashews; just adjust cooking time according to their hardness/delicacy. Recipe works great as written (though tofu always takes longer than 5 minutes to brown, in my experience), but tonight I was out of mushroom soy sauce and used Chinese brown bean sauce in its place, cutting the regular soy sauce to 2 Tbsp., and got great results.

• Stir-fried tofu with bok choy

  • Wlow on December 31, 2022

    Good but mild home style dish, at least using water instead of stock. Used chili garlic sauce instead of Lan Chi Chilli Paste, reduced garlic. Nice companion dish to other Chinese dishes.

  • springandfall on February 09, 2014

    Have made this many times and find it nicer in a bowl with noodles (such as somen) than on rice, as there is a lot of broth and it's not strongly seasoned. Also, if you're looking for a nondairy source of calcium, this is a good one and easy to prepare.

  • HarlanH on August 01, 2011

    Mild. Add cilantro and chives.

  • Meags on February 08, 2022

    This was just okay. I wish I had seen the note suggesting noodles instead of rice. Needs more flavor.

• Pineapple and tofu fried rice

  • Meags on October 05, 2022

    A good fried rice, but needs more flavor. Turns into a real sodium bomb by the time you add all the soy sauce needed. You can cut back on soy sauce by offering Sriracha sauce with it.

  • Nancith on July 28, 2017

    This was a decent stir-fry but not fabulous. Even accounting for not having cilantro as called for, it seemed to be lacking something, & was a bit bland. Increasing the amount of pineapple might help, or adding some of the pineapple juice or ? I used brown rice which gave it a toothsome appeal, and added eggs. The dish was satisfying & filling, but not very exciting.

• Spinach and tofu paneer

  • oddkitchen on January 10, 2013

    I'm quite fond of this recipe, though I prefer it with pressed (not boiled) tofu. Freezes well.

• Tofu triangles in creamy nut butter sauce with scallions

  • Bloominanglophile on May 22, 2019

    Just entered this recipe into my family favorites file. After reading some of the comments, I did adjust the recipe as follows: I cut the tofu into smaller triangles, added some veg (stir-fried 1 large sliced onion, 1 sliced red pepper, 2 large sliced carrots, and about 5 oz. blanched snap peas), eliminated the tamari and only added 1 Tbsp. brown sugar to the sauce. Add the water to the sauce at your discretion--you may not need it. I did use all the sauce since I filled out the dish with the vegetables. Served over rice with fruit as a side. Might be my favorite tofu dish yet!

  • Meags on August 06, 2022

    This is a fantastic recipe! It is easy and delicious! I use all the sauce. One of our family favorites!

  • clcorbi on November 14, 2018

    WOW, this is a delicious tofu treatment. Rather than pan-fry the tofu, I tossed the triangles with salt, cornstarch and olive oil and roasted them, then poured over some of the sauce and roasted for a few minutes longer until it began to caramelize. Served with rice and the rest of the sauce, this is a wonderful meal.

• Tofu and mushrooms braised in a sweet-and-sour sauce

  • HarlanH on August 01, 2011

    Sorta like beef bourgignon. Substitute beef stock for water. Tarragon is good for the thyme. Replace frozen snow peas by half as much frozen peas, adding with tomatoes. Make a blond roux with 2 T butter and 2 T flour, adding with the sauce. Serve with brown rice.

• Mushrooms and tofu paprika cream over egg noodles

  • wkhull on February 28, 2021

    I sauteed the tofu quite a bit longer than recipe recommended to get a good browning on most sides. Thought the noodle to stuff ratio was too high.

  • AlkansCockatoo on January 28, 2022

    I found this to be surprisingly tasty -- I would definitely make it again, and I'm one of those who keeps trying tofu, and thinking I don't really like it. I think this is basically Geschnetzeltes, with tofu rather than veal or pork. I served on buckwheat spaetzle (from Jeremy & Jessica Nolen's New German Cooking) rather than egg noodles. I did have to add water to get an appropriate saucieness; ymmv. The sauce basically makes up for the blandness of the tofu, and the texture works surprisingly well with the abundant mushrooms. I used very fresh top quality paprika, 1/3 hot, 2/3 mild -- I imagine this mattered here.

• Chinese noodles with glazed tofu and peanut sauce

  • MaineDruid on July 30, 2021

    I gave this recipe 3 out of 5 stars because, frankly, I think it's never been tested. Oddly, Madison states that "I try to avoid recipes that send you scooting to other parts of the book," while failing to notice that this is a perfect example of why that can be a bad idea. It requires making two other recipes, Glazed Tofu and Peanut Sauce. The combination is overkill. Either the tofu glaze OR the peanut sauce would be sufficient. One ends up combining the two sauces, creating a dish whose flavor mixture is unnecessarily intense--and, in my view, pointless.