HOT AND SPICY TOFU SOUP
Make and share this Hot and Spicy Tofu Soup recipe from Food.com.
Provided by ajbard
Categories Vegetable
Time 40m
Yield 4-6 portions, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 160.6, Fat 10.1, SaturatedFat 1.6, Sodium 1020.1, Carbohydrate 11.1, Fiber 2.8, Sugar 3.8, Protein 9.7
SPICY TOFU & GREENS SOUP
Courtesy of the cookbook Moosewood Daily Special, this spicy, healthy, and delicious soup is one of my favourites! It's the perfect cold-chasing winter soup, and one of the few things that make me grateful for colder weather!
Provided by Katzen
Categories Clear Soup
Time 1h15m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Place stock ingredients in a large soup pot, cover, and bring to a boil on medium heat. Lower the heat and simmer for 45 minutes.
- Meanwhile, slice the tofu into small, bite sized cubes and set aside in baking dish. Combine the ginger, garlic, chilies, oil, and 2 tbsp of the soy sauce in a heavy skillet, saute for a few seconds, and then add the tofu. Gently toss until evenly coated. Bake for 25 minutes, stirring twice to roast evenly. Remove the chili halves.
- Strain the stock into another soup pot. Add the baked tofu and the carrots and peppers, and simmer for 3 to 4 minutes. Stir in the shredded greens. When the soup returns to a simmer, remove from the heat and add the sesame oil and the remaining 1/4 cup soy sauce.
- Serve immediately, scattering freshly sliced scallions into each bowl.
PAN FRIED TOFU WITH SPICY GINGER SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 23
Steps:
- To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth, ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal. Allow to simmer 15 minutes to mingle the flavors.
- To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs. Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.) Combine the bread crumbs, cayenne, paprika, salt and pepper. Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat. Heat peanut oil in a skillet over medium-high heat. Fry the tofu steaks 4 minutes each side. Remove to a platter lined with fresh paper towels. Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor. Add the broccoli and saute 3 minutes until it begins to soften, season with salt and pepper. Divide the udon noodles and spicy broth among 4 bowls. Add the broccoli then lay a piece of tofu on top. Garnish with a sprinkle of green onions, cilantro, and peanuts before serving.
SPICY TOFU SOUP
As the saying goes, "Food is the most important thing for the people" spicy tofu soup is not only delicious, but also good-looking. The red and tender chili soup and the white and tender tofu in the bowl are really mouth-watering. Eat the tofu first, and drink the soup spoon by spoon. The taste is really unexplainable. It is similar to Henan's Hu spicy soup, and it has a spicy taste, especially in the cold winter, holding a bowl of hot and spicy soup in both hands and drinking it, warm from the inside to the outside, the whole person is full of strength !
Provided by Heart clear as water and pale as clouds
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Lactone tofu cut into small pieces
- Slice shiitake mushrooms, mince red pepper, mince ginger
- Bring a soup pot to boil water, add shiitake mushroom slices, minced ginger, and minced red pepper after the water is boiled
- Put a tablespoon of chicken fat into the soup pot
- Add 2 tablespoons of chili sauce and 1 tablespoon of pepper, bring to a boil and simmer for 5 minutes
- Add the sliced tofu cubes to a boil, then change to low heat and simmer for 10 minutes
- Then add salt and chicken powder
- Pour in the beaten egg liquid and boil it
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