Carrots and celery with spiced tofu (豆乾炒胡蘿蔔芹菜絲) from Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients (page 204) by Hsiao-Ching Chou

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

Accompaniments: Shen's wok-seared broccoli with jalapeños (兒子深深的辣青花菜); Fried brown rice with oyster mushrooms and greens (糙米炒飯+杏鮑菇配蔬菜); Mung bean congee (綠豆稀飯)

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

  • kitchen_chick on October 13, 2022

    Nice tofu-veggie dish. I had plain pressed tofu, so I added some 5-spice to the dish to make up for the lack of "spice" in my tofu.

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