Silken tofu with garlic chives and ginger from Nourish: Sustenance For Body and Soul (page 140) by Holly Davis

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Notes about this recipe

  • Ganga108 on March 19, 2025

    I've taken some left-over silken tofu blocks from the freezer and will make this dish with a few adjustments. I'll steam the tofu so it is not a cold dish. Will use my dried orange peel powder with some lemon zest in place of the mandarin peel. And make a sauce based on chilli crisp oil, and orange powder and oil. It will be more suited to this autumn weather, and Oh So Good. Yesterday I found a large young ginger root amongst the older knobs at the green grocers - excellent for this type of recipe. UPDATE: excellent - steamed the tofu, made the sauce as stated, plus a few other bits and pieces I have in the cupboard. A new favourite recipe made that way.

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