Chris LaBrusciano's ginger-garlic bean curd from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (page 97) by Madhur Jaffrey

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

  • LFL on May 15, 2021

    2.5 stars. Very simple recipe with few ingredients—oil, tofu, garlic powder, ginger powder, tamari, nutritional yeast. That’s it. It should have been really quick, too and it would have been if I’d had a nonstick pan (which she recommends) and if I’d pressed the tofu or used super firm tofu, since that comes pre-pressed (she doesn’t mention this at all). I also wouldn’t use firm tofu in the future—go for extra firm or super firm if you can. My tofu crumbled a lot in the pan as I attempted to stir it. As it was, it took almost 20 minutes for enough water to evaporate so the tofu would start browning and another ten minutes for all the other stuff. Still a quick recipe this way, but it would have been five minutes to gather the ingredients + another ten to cook if I’d had the right equipment and had used the right technique. It’s pretty tasty but not wow. Points for simplicity and (under the right conditions) speed, though.

  • radishseed on March 22, 2020

    I wanted some veggies in this, so I added beet greens and bell peppers, and it was really good for dinner over brown rice.

  • mlbatt on February 27, 2020

    This is THE tofu recipe I use over and over. It's excellent. Even great leftover cold. So simple... I've shared this recipe with many friends. Love it! ----------------------------------------------------------------- [May, 2022] Edited to add: after a few years, I've now reduced the amount of oil to 1 tablespoon - using a nonstick pan. Really cuts down on the spattering. I use firm or extra firm tofu, pressed if I have time. Low sodium soy sauce or tamari with a little water added to distribute the flavoring - allowing it to evaporate makes a nice glaze. We continue to enjoy this recipe quite often.

  • Lepa on May 09, 2017

    I have been making this for years and my kids always cheer when they see it. This recipe is a gem. It's fast and easy and delicious. We all fight over who gets to scrape the crust left on the skillet when cleaning up because it is sooo delicious.

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