TOFU SOUP WITH SCALLIONS AND SPROUTS
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the chicken broth and warm four soup bowls. In a large mixing bowl, combine the bean sprouts, chili oil, scallions, coriander, mint and basil and toss well to combine. Set aside for 10 minutes.
- Place 1 cup rice in each of the 4 warm bowls. Divide the sprout mixture evenly over the rice, top with tofu cubes. Add the lemon juice to the hot chicken broth and ladle into each bowl and serve immediately.
TOFU AND SCALLIONS
An excellent yet simple tofu recipe that brings out the essential creaminess of soft tofu by contrasting it with bright touches of ginger and rich shitake mushrooms. We eat this for breakfast several times a week.
Provided by Zeke Koch
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients.
- Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl.
- Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce.
- Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.
KIMCHI AND TOFU SOUP
I ordered a similar soup at one of my favorite Japanese restaurants and wanted to recreate this soup since it was very healthy and warming. I must say this is very close if not better than what I had at the restaurant! You can also add some seafood to this soup. Please also visit my blog, www.innerharmonynutrition.com for more gluten-free, pesco-vegetarian recipes.
Provided by InnerHarmonyNutriti
Categories Asian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil in a pan and sauté kimch for a few minutes.
- Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
- Cover and bring to boil. Reduce heat and cook until vegetables are soft.
- Add scallions and cook a few more minutes.
- Adjust the taste with some salt (about 1/2 tsp).
- Transfer the soup to bowls, infuse love and serve!
Nutrition Facts : Calories 169.1, Fat 11.4, SaturatedFat 1.6, Sodium 608.2, Carbohydrate 10.1, Fiber 3, Sugar 4.7, Protein 10.6
STIR-FRIED NOODLES WITH TOFU, SCALLIONS AND PEANUTS
Make and share this Stir-Fried Noodles With Tofu, Scallions and Peanuts recipe from Food.com.
Provided by MsKittyKat
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Soak the dried rice noodles in a bowl of very warm (110F) water until they're pliable, but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
- In a small bowl, whisk together the soy sauce, molasses, rice vinegar, ketchup, ginger, salt and cayenne.
- Once the noodles are drained, heat 1 tablespoon of the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and then immediately add the soy sauce-molasses mixture. When the mixture is bubbling, add the tofu.
- Stir briefly to combine. Add the noodles and cook, stirring and tossing, until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles aren't tender and the liquid is gone, add 1 to 2 tablespoons of water.
- Add the bean sprouts and scallions and cook, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
- Push the nooldes to one side of the skillet and add the remaining 1 tablespoon of oil. Crack the egg into the oil. Scramble the egg lightly until it is almost but not completely cooked, breaking it up as you go, about 30 seconds.
- Fold the noodles back over the egg, add the peanuts, and stir-fry, stirring gently, until the egg is completely cooked. Sprinkle with the cilantro and serve immediately with the lime wedges on the side.
Nutrition Facts : Calories 620.7, Fat 26.5, SaturatedFat 4.5, Cholesterol 105.8, Sodium 1694.8, Carbohydrate 80.4, Fiber 5.5, Sugar 18.2, Protein 21
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- Start by marinating the fish. Mix the fish and marinade ingredients together in a bowl and set aside while you prep the other ingredients (about 15-20 minutes). You should have all the ingredients ready to go before you turn on the stove!
- When you’re ready to cook, heat 2 tablespoons oil in a large wok over medium heat. Add the ginger and mushrooms, and sauté for 2 minutes until fragrant and slightly browned. Stir in the dried chilies, if using, and cook for another 30 seconds. Add the bean sprouts and stir for another minute.
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- Toss tofu with 2 tablespoons tamari in a shallow bowl. Cut dark green parts from scallions; reserve. Thinly slice light green and white parts of scallions.
- Heat 2 tablespoons oil in a large pot over medium-high. Add light green and white parts of scallions, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, star anise, and remaining 2 table-spoons tamari; bring to a boil. Reduce heat to medium. Cover and simmer for 10 minutes.
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