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Chinese Soup With Tofu
Time: 45 mins
Ingredients
- 1 tablespoon oil
- 2 medium carrots, cut into matchstick
- 1 medium onion, chopped
- 2 teaspoons ginger, grated
- 2 garlic cloves, minced
- 6 cups water
- 1/4 cup soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon black pepper
- 12 ounces firm tofu
- 2 cups bok choy, chopped
- 2 cups Chinese cabbage, chopped
- 1 cup snow peas, cut in half
Directions
- 1 In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
- 2 Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
- 3 While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
- 4 After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.
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