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Buddhist
Tofu Soup
From: Tabitha,
Sweden
Recipe By: "Just an H"; Serving Size: 4
- 700 Grams Firm Tofu -- cut in 1/2" cubes
- 250 Grams broccoli florets
- 250 Grams chinese cabbage -- cut in 1 inch strips
- 2 Small zucchini -- cut in 1/4" slices
- 1 Liter vegetable broth
- 2 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 1 Tablespoon black bean sauce
- 4 Teaspoons Sesame Oil
- 2 Tablespoons fresh cilantro -- finely chopped
- 2 Tablespoons fresh ginger root -- grated
Mix soy sauce, Hoisin sauce and black bean sauce with a couple of
tablespoons of bouillon.
Add to tofu, blend well.
Prepare the vegetables.
Pour the rest of the bouillon together with the tofu in a large
(at least 3 liter) cast iron pan and bring to a boil.
When boiling add broccoli.
After 2 minutes add zucchini.
After 2 minutes add chinese cabbage and snow peas.
After 2 more minutes add cilantro and ginger.
Serve.
Note: of course, any kind of vegetable may be used in this soup.
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