Spicy Tofu Soup Food

SPICY TOFU & GREENS SOUP

Spicy Tofu & Greens Soup image

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

Ingredients

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
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
3/8 cup soy sauce (2 tbsp)
1/3 cup carrot, julienned
1/3 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

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.

HOT AND SPICY TOFU SOUP

Hot and Spicy Tofu Soup image

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

Ingredients

10 ounces extra firm tofu
2 tablespoons vegetable oil (more or less)
1/2 cup chopped red onion
8 garlic cloves, minced
2 jalapeno peppers, seeded and chopped
6 cups low sodium vegetable broth
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon hot mung bean paste or 1 tablespoon hot sauce
1/2 tablespoon szechwan chili sauce or 1/2 tablespoon any hot sauce
1 tablespoon lemon-pepper seasoning
1 teaspoon powdered ginger
5 white mushrooms, sliced
3 ripe plum tomatoes, peeled and chopped coarsely
wakame seaweed (dried seaweed) (optional)
ramen noodles (optional)

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

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