Susanna Foo's tofu, eggplant, mushrooms, and sun-dried tomatoes from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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

  • Breadcrumbs on February 08, 2011

    p. 143 - This recipe has been on my mind since I first spotted it in the book. Last night my husband, a tofu-hater was attending a business function so it was the perfect occasion for me to pull out my wok and give this a stir. So glad I did because this dish was absolutely delightful, I loved it! Since I like my tofu on the dryer side, I placed it between sheets of paper towel and weighted it over a strainer to expedite the draining.I didn’t have all the suggested veggies on hand so used my own blend of king mushrooms, shitakes, 2 Chinese eggplants, sun-dried tomatoes, spring onions, garlic, red peppers and 3 Thai bird peppers.I absolutely loved this dish. The sauce was well-balanced and seemed to enhanced the caramelized flavours of the eggplant and sweetness of the sun-dried tomatoes. I would definitely recommend the use of King mushrooms, I loved their meaty texture and it was a really nice compliment to the other textures in the dish. Can't wait to make this again!

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