Friday, March 5, 2010

Tofu Soup

This soup can be made with several different broth bases so it's very easy to modify to your own arsenal of ingredients. You can also add veggie dumplings or other vegetables to this soup!

I started out with a mushroom stock base leftover from my mushroom spring rolls. I added another 2 cups of water, and a vegetable bullion cube.

  • 1/3 block firm tofu, cubed
  • tbs ginger, fresh or 1/2 tbs ginger powder
  • 3 cloves garlic, crushed
  • 1 carrot, julliened
  • 1 bunch scallions, diced
  • 1 tbs soy sauce
  • 1 tbs balsalmic vinegar
  • 1 tsp roasted sesame oil
  • coriander, salt, pepper, chilli paste or flakes, to taste
  1. Fry tofu cubes dry in a non-stick pan on low heat for half an hour, using a spatula to turn them around and firm them on all sides. This dries out the extra moisture, giving a golden color to the outside. Be sure to stir every 5 minutes or so to avoid tofu cubes sticking.
  2. While the tofu is frying, cut all other vegetables, garlic and ginger and add them to the broth.
  3. Add all other ingredients, season to taste. When the carrots are soft, the soup is read.

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