SOUPS WITH TOFU RECIPES
CHINESE SOUP WITH TOFU RECIPE - CHINESE.FOOD.COM
I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
- Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
- While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
- After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.
Nutrition Facts : Calories 85.3, FatContent 4.8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 538.1, CarbohydrateContent 6.5, FiberContent 1.9, SugarContent 2.7, ProteinContent 5.7
HOT AND SOUR SOUP WITH TOFU RECIPE | MYRECIPES
Since this Hot and Sour Soup with Tofu is a good source of protein, it works as a main dish if you double the portion size. White pepper gives the soup mild heat; for more spice, stir in sambal oelek.
Provided by Ivy Manning
Yield 6 servings (serving size: about 1 1/4 cups)
Number Of Ingredients 14
Steps:
- Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.
- Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.
Nutrition Facts : Calories 110 calories, CarbohydrateContent 10.1 g, CholesterolContent 30 mg, FatContent 4.1 g, FiberContent 0.8 g, ProteinContent 8.6 g, SaturatedFatContent 0.6 g, SodiumContent 445 mg
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