Pan-fried tofu with pickled topping (Xiāngjiān dòufu) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 146) by Hannah Che

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Notes about this recipe

  • Eat Your Books

    Can substitute cornstarch for potato starch, and pickled mustard greens for olive preserved greens.

  • joeljkp on May 16, 2026

    Loved this simple approach to tofu. Omitted the picked vegetables, but kept the sauce, and served it with rice and a vegetable side. Definitely a keeper when tofu is needed to round out a meal.

  • jenburkholder on December 20, 2024

    Pleasant and easy tofu dish. Used some home-pickled mustard greens instead of olive preserved greens.

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