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Vegan East Asian Recipes
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Buddhist Tofu Soup
From: Tabitha, Sweden

Recipe By: "Just an H"; Serving Size: 4

  • 700 Grams Firm Tofu -- cut in 1/2" cubes
  • 250 Grams broccoli florets
  • 250 Grams chinese cabbage -- cut in 1 inch strips
  • 2 Small zucchini -- cut in 1/4" slices
  • 1 Liter vegetable broth
  • 2 Tablespoons soy sauce
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon black bean sauce
  • 4 Teaspoons Sesame Oil
  • 2 Tablespoons fresh cilantro -- finely chopped
  • 2 Tablespoons fresh ginger root -- grated
Mix soy sauce, Hoisin sauce and black bean sauce with a couple of tablespoons of bouillon.
Add to tofu, blend well.

Prepare the vegetables.

Pour the rest of the bouillon together with the tofu in a large (at least 3 liter) cast iron pan and bring to a boil.
When boiling add broccoli.
After 2 minutes add zucchini.
After 2 minutes add chinese cabbage and snow peas.
After 2 more minutes add cilantro and ginger.
Serve.

Note: of course, any kind of vegetable may be used in this soup.