Cabbage And Tofu Soup Recipes

CABBAGE AND TOFU SOUP

Cabbage and Tofu Soup image

Another great vegetarian soup. Hint: Using vegetable soup instead of water will give this soup a richer flavor.

Provided by Hadice

Categories Soy/Tofu

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

7 1/2 cups water
1/2 teaspoon crushed dried oregano
5 whole peppercorns
2 bay leaves
1 lb tofu, diced
1 (16 ounce) can diced tomatoes
1 (16 ounce) can cut green beans
2 medium carrots, thinly sliced
1 medium white onion, chopped
1/2 cup red wine
1/2 teaspoon red pepper flakes
1 head cabbage, chopped

Steps:

In a soup kettle, combine water, oregano, peppercorns and bay leaves.
Bring to a boil, then reduce to a simmer, cover lightly, and cook, stirring occasionally for about 10 minutes.
Remove from heat, strain and discard vegetable matter, and return liquid to the pot.
Add the tofu, tomatoes, beans, carrots, onions, and wine.
Return to a boil, reduce to a simmer, and continue to cook, stirring, for about 10 minutes.
Add the pepper flakes and cabbage, and continue to cook for about 20 minutes longer, or until all the vegetables are tender.
Adjust salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 151.9, Fat 3.3, SaturatedFat 0.5, Sodium 416.9, Carbohydrate 22.5, Fiber 7, Sugar 11.3, Protein 9.1

CRISPY TOFU AND CABBAGE STIR-FRY

Crispy Tofu and Cabbage Stir-Fry image

This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories weeknight

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)

Steps:

In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

CHINESE CABBAGE AND TOFU SOUP

Chinese Cabbage and Tofu Soup image

Categories Sauce Fry Low Sodium Tofu Cabbage Simmer

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion, quartered and thinly sliced
2 cups firmly packed, finely shredded napa or savoy cabbage
3/4 cup thinly sliced small white mushrooms
One 6-ounce can sliced water chestnuts, undrained
One 32-ounce carton low-sodium vegetable broth, or 1 recipe Asian Mushroom Broth (page 15)
2 tablespoons dry sherry or red wine
2 teaspoons reduced-sodium soy sauce
Freshly ground pepper to taste
1 cup snow peas, trimmed and halved
8 ounces soft or firm tofu, cut into 1/2-inch dice

Steps:

Heat the oil in a large soup pot. Add the onion and sauté over low heat until golden.
Add the remaining ingredients except the snow peas and tofu. Bring to a rapid simmer, then lower the heat. Cover and simmer over low heat for 10 minutes.
Remove from the heat. Stir in the snow peas and tofu and let the soup stand for 30 minutes. Heat through and serve at once.
Nutrition Information
Per serving:
Calories: 117
Total fat: 5g
Protein: 5g
Fiber: 4g
Carbohydrate: 14g
Cholesterol: 0mg
Sodium: 415mg

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