Fusion caponata with silken tofu from Ottolenghi Flavour / Flavor (page 135) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • soy sauce
  • celery
  • aubergines
  • fresh ginger
  • maple syrup
  • rice vinegar
  • pine nuts
  • raisins
  • sunflower oil
  • cherry tomatoes
  • Shaoxing rice wine
  • red chillies
  • silken tofu
  • sea salt flakes
  • mixed sesame seeds

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

    Allow to marinate for at least 2 hours, or up to overnight. Can substitute pale dry sherry for Shaoxing rice wine.

  • lean1 on November 03, 2020

    This was the first thing I tried to make from the book. I had separated two sets of tomatoes one for this and one for the puttanesca. I added the wrong amount of course, so it will be more saucy. Still it smells wonderful.

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.