[recipe] Chinese Tofu & Lettuce Soup ~ vegan

[Guest guest]

This recipe if so quick to prepare and very delicious.

Give it a try.

i have made it using vegetable broth, and once i had

some mushroom broth from Pacific brand and that

gave it a really nice different flavor.

 

Chinese Tofu & Lettuce Soup

 

2 Tbs. peanut or sunflower oil

7 oz. smoked or marinated tofu, cubed

3 scallions, sliced diagonally

4 garlic cloves, cut into thin strips

1 carrot, thinly sliced into rounds

5 cups vegetable stock

2 Tbs. soy sauce

1 Tbs. dry sherry

1 tsp. sugar

1/2 cup shredded romaine lettuce

Salt and freshly ground black pepper

 

Heat the oil in the wok, then stir-fry the tofu cubes until

browned. Drain and set aside on paper towels.

In the same oil, stir-fry the onions, garlic, and carrot for

2 minutes. Pour in the stock, soy sauce, sherry, and sugar.

Bring to a boil and cook for one minute or so. Stir in the

lettuce until it just wilts. Add the tofu, season to taste and

serve soup immediately.

Yield: 4 servings

 

~ pt ~

 

True wisdom is less presuming than folly.

The wise man doubteth often, and changeth his mind;

the fool is obstinate, and doubteth not;

he knoweth all things but his own ignorance.

~ Akhenaton (circa 1350 BC)

[Guest guest]

It's cooking right now and I tossed in a BIG portobello mushroom I sliced.

Thanks, Donna

 

~ PT ~ <patchouli_troll wrote:

This recipe if so quick to prepare and very delicious.

Give it a try.

i have made it using vegetable broth, and once i had

some mushroom broth from Pacific brand and that

gave it a really nice different flavor.

 

Chinese Tofu & Lettuce Soup

 

2 Tbs. peanut or sunflower oil

7 oz. smoked or marinated tofu, cubed

3 scallions, sliced diagonally

4 garlic cloves, cut into thin strips

1 carrot, thinly sliced into rounds

5 cups vegetable stock

2 Tbs. soy sauce

1 Tbs. dry sherry

1 tsp. sugar

1/2 cup shredded romaine lettuce

Salt and freshly ground black pepper

 

Heat the oil in the wok, then stir-fry the tofu cubes until

browned. Drain and set aside on paper towels.

In the same oil, stir-fry the onions, garlic, and carrot for

2 minutes. Pour in the stock, soy sauce, sherry, and sugar.

Bring to a boil and cook for one minute or so. Stir in the

lettuce until it just wilts. Add the tofu, season to taste and

serve soup immediately.

Yield: 4 servings

 

~ pt ~

 

True wisdom is less presuming than folly.

The wise man doubteth often, and changeth his mind;

the fool is obstinate, and doubteth not;

he knoweth all things but his own ignorance.

~ Akhenaton (circa 1350 BC)

 

 

 

[Guest guest]

Nice. i love mushrooms.

So how did it taste?

 

~ pt ~

 

Music is the _expression of harmony in sound.

Love is the _expression of harmony in life.

~ Stephen Gaskin

~~~*~~~*~~~*~~~>

, GeminiDragon <

thelilacflower> wrote:

> It's cooking right now and I tossed in a BIG portobello mushroom I

sliced.

> Thanks, Donna

[Guest guest]

it was wonderful dahlink. I took the leftovers to work for lunch. Thanks

again, Donna

P/S I have a lavender flower cookie recipe that's elegant and very easy to make

if interested. People are so impressed when they taste them.

 

Feral <terebinthus wrote:

Nice. i love mushrooms.

So how did it taste?

 

~ pt ~

 

Music is the _expression of harmony in sound.

Love is the _expression of harmony in life.

~ Stephen Gaskin

~~~*~~~*~~~*~~~>

, GeminiDragon <

thelilacflower> wrote:

> It's cooking right now and I tossed in a BIG portobello mushroom I

sliced.

> Thanks, Donna