Cardamom tofu with lime greens from Ottolenghi Flavour / Flavor (page 172) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hispi cabbage with nam prik; Cabbage with ginger cream and numbing oil; Kohlrabi "noodle" salad

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

    Can substitute morning glory or spinach for choy sum.

  • pixie_brsj1p on April 15, 2026

    Delicious. Can also do a kimchi juice style dressing. Works with firm tofu as well as silken.

  • IvyManning on February 03, 2025

    Deep fried silken tofu was a mess. Second time I air fried it with just cornstarch and cardamom. Next time I'm going to sub 5spice. Makes more sense, flavor wise.

  • Apollonia on September 27, 2020

    Deep frying silken tofu is, to be honest, kind of a pain, and my cubes fell apart quite a bit, especially in the second batch. The texture inside was lovely, though, and the greens were fantastic. I used bok choy instead of choy sum, and it was perfect. Will definitely do bok choy this way again, but might pan fry or roast firm regular tofu instead of messing around with the silken deep fry.

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