Sultan Kurgan tofu from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland (page 163) by Caroline Eden

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 red chillies for green chillies.

  • London_Mummy on February 24, 2026

    This was a fun recipe to make, different from usual in both preparation & flavour. I normally avoid deep frying anything, in order to reduce saturated fat, but in the wintery weather, a bit of fat can be good! I substituted according to what I had to hand: seitan for tofu; red & yellow peppers for green despite the injunction not to (Aldi red & yellow peppers seem bitter enough to me); lemon juice for Chinkian black rice vinegar; Korean plum wine for Shaoxing rice wine; brown basmati for generic rice.

  • TrishaCP on February 28, 2022

    This was an easy and tasty dinner. Next time I would reduce (probably by half) the amount of Szechuan pepper, which was just too prominent to me, but that is personal preference.

  • jenburkholder on January 07, 2022

    Really great and very easy. We let the sauce reduce for a minute before adding in tofu/peppers and that was a good choice, it tightened up nicely. The green bell pepper could be subbed for a lot of things (green beans spring to mind) or just omitted. Aromatic, lightly sweet, and pantry-friendly. Will repeat.

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.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.