ew minutes. Drain.
Remove tofu carefully from the box. Cut
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
nto thin slices.
Place tofu in strainer; using fork, break
in hot vegetable oil, cook tofu, green onion, and ginger for
etween serving bowls. Top with tofu.
Heat oil in a
reheat soup.
Divide tofu among serving bowls; ladle hot soup over tofu. Sprinkle
Step 1: The soup!
So first, we're
Heat the oil in a soup kettle and saute the green
Press the water out of the tofu.
Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
Remove the tofu from the refrigerator and let thaw in hot water.
Cut tofu into small 1/2-inch square cubes.
In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
Add remaining ingredients and simmer on low for 30 minutes.
Add cooked noodles prior to serving.
soy sauce, and sugar. Crumble tofu into about 1-inch chunks
iscard them.
Press the tofu for 15 or 20 minutes
Separate cabbage leaves then wash and drain. Stack leaves together and cut lengthwise into halves. Cut leaves again, into 2\" long pieces.
Bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. Cook over medium heat for 15 minutes with lid.
Add tofu, stirring softly to prevent it sticking. Cover. Cook for another 2 minutes over medium heat.
Transfer to serving dish, garnish with green onion and cilantro and sesame oil.
Saute ginger and onions in olive oil.
Add tofu and saute for a few more minutes.
Add vegetable broth and heat through before serving.
In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.
Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.
Serve soup with lime wedges and cilantro leaves.
Heat sesame oil in a pan and saute kimch for a few minutes.
Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
Cover and bring to boil. Reduce heat and cook until vegetables are soft.
Add scallions and cook a few more minutes.
Adjust the taste with some salt (about 1/2 tsp).
Transfer the soup to bowls, infuse love and serve!
ell; let stand.
Cut tofu into small pieces or cubes
Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
Serve hot, garnished with the green onions and cilantro leaves.
side dark green parts. Drain tofu and cut into half-inch
discard liquid from tofu package and place tofu in blender along with