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

  • soy sauce
  • ground cardamom
  • cornflour
  • garlic
  • limes
  • sunflower oil
  • red chillies
  • choi sum
  • Sriracha sauce
  • firm silken tofu

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

    Can substitute morning glory or spinach for choy sum.

  • 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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