Spicy tofu-cashew satay bowls with grilled asparagus and edamame from The Magnificent Book of Vegetables (page 110) by Alice Hart

  • cooked brown basmati rice
  • asparagus
  • Show all ingredients...

  • EYB Comments

    Can substitute brown sugar for palm sugar, coriander leaves for Thai basil, and can use the vegan Thai red curry paste on page 217.

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 brown sugar for palm sugar, coriander leaves for Thai basil, and can use the vegan Thai red curry paste on page 217.

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