Recipe: Spicy Tofu & Greens Soup

[Guest guest]

Another cold weather favourite, this one is from Moosewood's Daily

Special.

 

Stock:

 

2 cups peeled and sliced carrots

2 cups thinly sliced onions

1 cup coarsely chopped parsley (I've never used this)

8 cloves garlic, sliced

1 to 2 dried chilis, sliced in half, or 1/8 to 1/4 tsp crushed red

chili flakes

8 cups water

 

Soup:

1 cake firm tofu (about 12 ounces)

1 tbsp grated fresh ginger root

4 garlic cloves, minced

1 to 2 dried chilis, sliced in half, or 1/8 to 1/4 tsp crushed red

chili flakes

1 tbsp canola or peanut oil

3/8 cup soy sauce

1/3 cup julienned carrots or red bell peppers (I use the bell peppers)

2 cups shredded greens, such as bok choy, mustard greens, kale,

chinese cabbage, spinach or pea shoots (I use kale)

a few drops sesame oil

2 scallions, thinly sliced

 

Preheat oven to 375.

Place stock ingredients in a large soup pot, cover, and bring to boil

on medium heat. Lower 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, chiles, oil and 2

tablespoons of the soy sauce in a heavy skillet, saute for a few

seconds, and then add to the tofu. Gently toss the tofu until evenly

coated. Bake for 25 minutes, stiring twice to roast evenly. Remove

chili halves.

Strain the stock into another soup pot. Add the baked tofu and the

carrots or peppers and simmer for 3 to 4 minutes. Stir in the

shredded greens. When the soup returns to a simmer, remove from heat

and add the sesame oil and the remaining 1/4 cup soy sauce.

Serve immediately, scattering with fresh scallions.

 

We also freeze this in individual portions; it freezes well!

 

Cathrine