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

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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

  • sophie_l470ie on May 16, 2026

    Très rapide, facile et délicieux. A refaire

  • fbcd on August 09, 2025

    Really liked this sauce. I prefer tofu cubes to slices and made it in a wok. I think it can work well with rice or noodles. For rice, serve some green beans on the side. For noodles, stir fry some vegetables before adding the sauce.

  • Tealismyname on July 03, 2023

    Delicious even without the pear!

  • Dinovino on April 08, 2022

    Half a grated apple instead of the pear worked well.

  • EmilyR on March 16, 2022

    The sauce was excellent, though as others have stated - it doesn't look like the picture in the book. We had broccoli and this tofu, which was excellent. My tofu stuck to the pan quite a bit, but I'm far from a frying pro. I ended up blitzing the sauce in a vitamix and I think you could even use canned pears in juice / water for the subtle sweetness.

  • lizbot2000 on March 14, 2022

    I have loved Maangchi's version of this for years, and I wanted to try this version with the added pear and added braising of the sauce and tofu together at the end. I had always just thrown the sauce on the fried tofu without cooking it. I really like the pear and cooking the sauce to thicken it up, but I ended up needing to double the gochujang and soy sauce to make it as spicy and umami as I wanted.

  • Apollonia on January 27, 2022

    Fantastic! My pears were really juicy and ripe; I don't think it would work with firmer pears. I also doubled the sauce, which worked great. Served with steamed broccoli and rice.

  • Shaxon on December 26, 2021

    I've made this more than once and will definitely make it again. My pears have always blended well into the sauce. It's like a "secret ingredient." Excellent with some jasmine or basmati rice, easy and not too many dishes.

  • jhallen on October 20, 2021

    This was easy and really amazing. Great sauce & great texture.

  • 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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