Red-cooked smoked tofu, aubergine & potato stew from Asian Green: Everyday Plant-Based Recipes Inspired by the East (page 115) by Ching-He Huang

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Notes about this recipe

  • alexlikescookbooks on March 17, 2025

    I subbed in tempeh instead of smoked tofu, and ground szechuan peppercorns rather than whole peppercorns, but worked great. I can see totally see how whole peppercorns in the broth wouldn't be fun!

  • Astrid5555 on February 24, 2025

    Did this meet the objective of using up some smoked tofu, eggplant and potatoes - definitely yes. Would I make it again - definitely no! The whole Szechuan peppercorns created an unpleasant mouthfeel, and overall this was definitely nothing special!

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