Braised tofu and vegetable clay pot from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on February 09, 2023

    Sometimes you just want plain food and this is it. It is a good quick dinner with rice.

  • Delys77 on January 06, 2015

    Pg. 47 Make sure to slice the carrots relatively thinly and also cut your bok choy a bit smaller than suggested as the cooking time is quite short. The sauce is very good, with lots of mushroom flavour and the veggies and sautéed tofu go very well with it. The dish is subtle but good. Season to taste at the end as mine needed salt. You could also up the bok choy by about 50%. went with 1.5 recipe and it served 4-5.

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