Chinese Soup With Tofu

wtorek, 11 lutego 2014

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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