| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
New, Vegtime8 |
6 |
servings |
INGREDIENTS
| 10 1/2 |
oz |
Extra-firm tofu |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Chopped onion |
| 6 |
|
Cloves garlic; minced, up to 8 |
| 2 |
md |
Jalapeno peppers; seeded and minced |
| 29 |
oz |
Canned vegetable broth |
| 3 1/2 |
c |
Water |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Hoisin sauce |
| 1/2 |
tb |
Szechuan hot and spicy sauce |
| 1 |
ts |
Lemon-pepper |
| 1/2 |
ts |
Anise seed |
| 1/2 |
ts |
Ground ginger |
| 2 |
|
White button mushrooms; diced |
| 1 |
|
Ripe plum tomato; peeled and chopped |
INSTRUCTIONS
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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