Silken tofu with pickled mustard greens (Suan cai dou ha) from Every Grain of Rice: Simple Chinese Home Cooking (page 88) by Fuchsia Dunlop

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 vegetable stock for chicken stock.

  • Jardimc on April 26, 2023

    Just perfect comfort food, when we were all so homesick. It made me reach out to my Gran to learn how to make pickled mustard greens which are now a staple in our household. Simplicity and delicious textures/flavours. A winner!

  • Delys77 on March 14, 2013

    Pg 88. Comes together in the time it takes to cook rice. Good combo of flavours with creamy and tangy, as well as textures with crunch from the veggies and silkiness to the tofu. Overall a good weeknight winter meal served with steamed rice. I upped the broth a bit.

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