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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Notes about this recipe

  • robin_gemtnj on June 11, 2026

    We love this recipe but I don’t keep pears around so I often use apple sauce instead. This sauce is so easy and delicious they we aunt made a 4x batch and frozen it. Works well with both honey and maple syrup. We also now prefer using the air fry setting on our toaster oven rather than a skillet. Makes it hands off. It also allows to cut out extra oil for pan frying. We start with dry air frying the tofu at 375F until it turns golden. Then move from the airfry basket to a pan with the sauce. Still on 375F airfrying setting, we cook and stir a few times until caramelized.

  • 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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