Spicy Tofu & Greens Soup (Recipe)
|
Author: Ruthie Hansen Status: published Published: Oct 02,2009 license cc-by-nc-sa tags: recipe, yum, soup, scallions, yummy, tofu, iatethis, imadethis, broth, moosewood, brothy,
|
Share on TwitterMolly picked this recipe out from the Moosewood Restaurant Daily Special cookbook. It was a bit more time-consuming to put together than other soups I've made, but the result was really delicious and warming. This would go wonderfully with homemade spring rolls with peanut sauce for a dinner party.
The Stock:
2 cups onions, peeled and sliced
2 cups carrots, peeled and sliced
1 cup chopped parsley (I forgot to buy this, so my version is parsley-free)
8 slices fresh ginger root
8 garlic cloves, sliced
2 dashes red pepper flakes (more for hotter)
8 cups water
Combine all the stock ingredients in a large kettle, cover and simmer for 45 minutes.
1 cake firm tofu (NOT silken! I like White Wave brand tofu)
1 tablepoon grated fresh ginger
4 garlic cloves, minced
2 dashes red pepper flakes
1 tablespoon oil
2 T 1/4 cup soy sauce (or tamari)
1/3 cup julienned carrots
2 cups shredded bok choy (or spinach or other greens)
a few drops of dark sesame oil
2 scallions, thinly sliced.
While the stock simmers on the stovetop, preheat your oven to 375 degrees f. In an ovenproof skillet, combine the grated ginger, garlic, hot pepper flakes, oil, and 2 tablespoons of soy sauce over medium heat. Add the tofu cubes and mix gently until the tofu is evenly coated with sauce. Bake the tofu mixture in the oven for 30 minutes, stirring gently every ten minutes to make sure it gets evenly browned.
When the tofu is nearly done baking, strain the solids out of the stock. Add the tofu mixture and jullienned carrots to the broth, and simmer gently for 3 minutes. Add the greens, sesame oil, and remaining soy sauce. Remove from heat, add the scallions, and serve immediately.
This recipe makes about six large servings.
Notes: I may try making this with flavored "baked tofu" from the grocery store, to save on time and dishes. The broth is so deliciously gingery, garlicky and spicy-- this would be the perfect soup to serve to someone getting over a cold. It's vegan, too. Yum.
