Ginger-scallion rice bowl from Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals (page 118) by Lukas Volger

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

Accompaniments: Frizzled shallots

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

    See recipe for variation.

  • Skamper on August 24, 2020

    This didn't have much flavor, except for bits that were covered in the sauce. The tofu stuck to the grill and the bits with grill marks stayed behind. Used a combo of brown rice and quinoa. Won't try again.

  • jenburkholder on August 20, 2020

    The sauce is quite pungent, but overall this is enjoyable. It’s fairly labor-intensive to prepare, though, and I’m not sure I’ll repeat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.