Ong choy, five-spice tofu and noodle stir-fry from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 53) by Hetty Lui McKinnon

  • roasted sesame oil
    Buy Now
  • white sesame seeds
    Buy Now
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute tamari for soy sauce; rice noodles for wheat noodles; other long red chillies for bird's eye chillies; extra-firm tofu for five spice marinated tofu; and other Asian greens, amaranth leaves, sweet potato leaves, or iceberg lettuce for ong choy.

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 tamari for soy sauce; rice noodles for wheat noodles; other long red chillies for bird's eye chillies; extra-firm tofu for five spice marinated tofu; and other Asian greens, amaranth leaves, sweet potato leaves, or iceberg lettuce for ong choy.

  • SheilaS on June 11, 2024

    So easy and so good! I used baked tofu instead of five-spice tofu and white miso instead of fermented tofu and it was still excellent.

  • bernalgirl on June 04, 2024

    So much umami goodness, the ong choy plays perfectly with the tofu strips. I made this with a rustic white miso, can’t wait to try it with fermented tofu.

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.