Low-Fat - Chinese Tofu and Lettuce Soup

[Guest guest]

Thanks for sending that forward that showed the date. That Is wierd. Karen had

sent me a discussion about how to use MAPI, but I managed to delete it

accidently. So Karen, if it's not too much to ask, could you please resend it?

And if anyone else can help a computer illiterate with this problem, I'd

appreciate it. Judy

 

 

* Exported from MasterCook *

 

Chinese Tofu and Lettuce Soup

 

Recipe By :The Ultimate Vegetarian Cookbook - Roz Denny

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons groundnut or sunflower oil

7 ounces smoked or marinated tofu -- cubed

3 scallion -- sliced diagonally

2 cloves garlic -- cut in thin strips

1 carrot -- thinly sliced in rounds

5 cups stock

2 tablespoons soy sauce

1 tablespoon dry sherry or vermouth

1 teaspoon sugar

4 ounces Oak leaf or Romaine lettuce -- shredded

salt and ground black pepper

 

Heat the oill in a wok, then stir-fry the tofu cubes until browned. Drain and

set aside on kitchen paper.

In the same oil, stir-fry the scallions, garlic, and carrot for 2 minutes. Pour

in the stock, soy sauce, sherry or vermouth, and sugar.

Bring to a boil and cook for 1 minute or so. Stir in the lettuce until it just

wilts. Add the tofu, season to taste annd serve the sooup immediately.

 

Description:

" This light, clear soup is brimming with nourishing tasty pieces. "

 

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Per serving: 22 Calories (kcal); trace Total Fat; (2% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 523mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0