Tofu-miso stew casserole with sage biscuits from The Kitchn by Edward Espe Brown

  • white flour
    Buy Now
  • Szechuan pepper
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • Show all ingredients...

  • EYB Comments

    Can substitute Chinese black mushrooms for dried shiitake mushrooms, mung bean sprouts or soybean sprouts for lentil sprouts, pepper for Szechuan pepper, whole wheat flour or white flour for barley flour and vegetable stock for the website's "Asian-style stock" specified in this recipe.

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 Chinese black mushrooms for dried shiitake mushrooms, mung bean sprouts or soybean sprouts for lentil sprouts, pepper for Szechuan pepper, whole wheat flour or white flour for barley flour and vegetable stock for the website's "Asian-style stock" specified in this recipe.

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.