Stir-fried tofu with spring vegetables from Dinner: Changing the Game (page 212) by Melissa Clark

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

  • Zosia on June 13, 2017

    We really enjoyed this. It was light and spring-like in appearance and the sauce ingredients didn't overwhelm the delicate flavours of the peas and pea shoots. I sliced my tofu and cooked it in batches using Thug Kitchen's dry fry method to get more of the crispy surfaces we like and added it back to the pan before the soy-sauce and rice wine went in. I used 227g sugar snap peas and 100g pea shoots so my proportions may have been a bit off (I find it difficult to measure these things in cups); I did need to add extra soy and sesame oil at the end.

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.