Lemongrass tofu bowls from Sprouted Kitchen by Sara Forte

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute Sriracha for chile paste.

  • TrishaCP on November 21, 2020

    We thought this was ok, but I wouldn’t repeat it. I subbed Korean chile paste since I was out of Thai curry paste so maybe that is why the mish-mosh of flavors that Barb describes just didn’t come together for me.

  • Beckiemas on June 16, 2015

    Big fans here, too! We went double broccoli, and cooked the tofu on a lower heat for a longer time to get a nice browning without burning. This was very satisfying and tasted great.

  • Barb_N on October 21, 2014

    This is a 'bowl meal'- Sara Forte's signature. At first it seemed a mish-mosh of flavors: lemongrass, ginger, rice vinegar, sesame oil, coconut, chile paste, soy sauce! Two changes I made- subbed raw mushrooms for the avocado I neglected to buy on sale, and Korean chile garlic sauce for the Thai. I had both and chose the spicier option. I loved this as did the rest of the family.

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