Spicy Tofu & Greens Soup

Recipe by Katzen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
  • Stock
  • 2
    cups carrots, peeled & sliced
  • 2
    cups onions, sliced
  • 1
    cup parsley, chopped
  • 8
    garlic cloves, sliced
  • 8
    slices fresh ginger, about the size of a quarter
  • 1 -2
    dried chilies, sliced in half or 1/8-1/4 crushed red chili pepper flakes
  • 8
    cups water
  • Soup
  • 1
    cake firm tofu (12 ounces)
  • 1
    tablespoon fresh ginger, grated
  • 1 -2
    dried chilies, sliced in half or 1/8-1/4 crushed red chili pepper flakes
  • 1
    tablespoon canola oil or 1 tablespoon peanut oil
  • 38
    cup soy sauce (2 tbsp)
  • 13
    cup carrot, julienned
  • 13
    cup red pepper, julienned
  • 2
    cups greens, shredded (bok choy, mustard greens, kale, chinese cabbage, spinach, or pea shoots)
  • 3
    drops dark sesame oil
  • 2
    scallions, thinly sliced
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DIRECTIONS

  • 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.
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