Cheesy tofu triple stack on an English muffin from A Splash of Soy: Everyday Food from Asia (page 25) by Lara Lee

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Notes about this recipe

  • Eat Your Books

    Can substitute coconut oil for flavourless oil, shallots for onions, ginger paste for fresh ginger, and dry sherry for Shaoxing rice wine.

  • jenmacgregor18 on January 14, 2024

    Gooey, satisfying, and very flavorful. A triple stack makes for a fantastic slightly messy sandwich. A double stack might be more reasonable, but the triple is a beautiful thing. :) I made the patties the day before and just reheated and assembled them when I was ready. I imagine these would be good to make a double or triple batch of patties and freeze for future too.

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