INGREDIENTS

INSTRUCTIONS

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This recipe won second place in our soup contest last year. Danna
Wood, a member and designated cook of an intentional community in
Arizona, developed her winning recipe based on a love of Asian
flavors. "Adding the tofu was an after-thought," says Danna and a
delicious one at that. The recipe requires that you plan at least one
day ahead -- the tofu needs to be drained and pressed, then frozen
overnight. This is important so the tofu will remain firm and chewy  in
the soup.  Drain tofu, then press for 45 minutes. Wrap in freezer paper
or  plastic wrap and freeze 8 hours or overnight. Remove tofu from
freezer and thaw at least 30 minutes. Cut thawed tofu into cubes.  In
large pot, heat oil over medium heat. Add tofu cubes and cook,
stirring often, until it begins to brown around the edges, about 7
minutes. Add onion, garlic, jalapenos and 2 to 3 tablespoons broth.
Cook, stirring often, until vegetables are softened, about 10 minutes.
Add remaining ingredients and stir to mix. Simmer over low heat to
blend flavors, about 20 minutes. Makes 6 servings.  Per 2-Cup Serving:
126 Cal.; 8g Prot.;8g Fat; 8g Carb.; 0 Chol.;  1,322mg Sod.; 1g Fiber.
Converted by MC_Buster.  Recipe by: www.vegetariantimes.com 4/99
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 249
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 11.3mg
Sodium: 1604.6mg
Potassium: 499.3mg
Carbohydrates: 22.5g
Fiber: 3.8g
Sugar: 2g
Protein: 13g