Honey, soy and ginger braised tofu from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 175) by Meera Sodha

  • spring onions
  • sesame seeds
  • garlic
  • fresh ginger
  • honey
  • pears
  • black sesame seeds
  • gochujang
  • light soy sauce
  • toasted sesame oil
  • extra-firm tofu

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

  • tarae1204 on April 25, 2021

    I used a small, ripe pear and my sauce didn’t look like that in the picture. Still it was tasty and my kids liked it with reduced gochujang.

  • Kduncan on January 18, 2021

    This was fine. My sauce was a bit thick but overall the flavor was great. Will probably try some other recipes in this book before I circle back to this one.

  • potatooryam on December 29, 2020

    Like Lepa my sauce looked nothing like the picture, I wonder if my pear was too large and not as ripe as it should have been. I ended up pureeing the sauce and adding it back to the pan. It was tasty enough but probably wouldn't repeat.

  • Lepa on September 12, 2019

    My sauce didn't look like the sauce in the picture. I suspect it was because my pear wasn't ripe and didn't cook down as much as it should have. The dish was still very good. I reduced the gochujang paste to 1 tsp so it wouldn't be too hot for my kids and it was just right.

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