Sweet-and-sour tofu with barberries from Ottolenghi at The New York Times by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries for dried barberries.

  • tmitra on March 07, 2024

    While Ottolenghi's recipes aren't always home runs for me, I generally love his flavors and the way he experiments with them. This recipe, however, was a complete flop, made worse by the fact that it required a lot of time, expensive ingredients, and dishes. I made it as written. It lacks flavor and isn't sweet at all, the texture of the sauce is unpleasant from all of the cornstarch, and the tofu (why not extra firm?) falls apart. I'd strongly discourage you from making it.

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