Tofu soup (the best tofu soup)

6 servings

Ingredients

Quantity Ingredient
10½ ounce Extra-firm tofu
2 tablespoons Vegetable oil
½ cup Chopped onion
6 Cloves garlic; minced, up to 8
2 mediums Jalapeno peppers; seeded and minced
29 ounces Canned vegetable broth
3½ cup Water
¼ cup Soy sauce
2 tablespoons Fresh lime juice
1 tablespoon Hoisin sauce
½ tablespoon Szechuan hot and spicy sauce
1 teaspoon Lemon-pepper
½ teaspoon Anise seed
½ teaspoon Ground ginger
2 White button mushrooms; diced
1 Ripe plum tomato; peeled and chopped

Directions

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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