Chinese Soup With Tofu

by Shara Ng
From:  MajKaj

"I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal."
Total Time
30 minutes
Difficulty

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Ingredients for 8 Servings

  • 1 tbsp
    oil
  • 2
    medium carrots, cut into matchstick
  • 1
    medium onion, chopped
  • 2 tsp
    ginger, grated
  • 2 tsp
    garlic cloves, minced
  • 6 cups
    water
  • 1/4 cup
    soy sauce
  • 2 tsp
    rice vinegar
  • 2 tsp
    sesame oil
  • 1/2 tsp
    black pepper
  • 12 ounces
    firm tofu
  • 2 cups
    bok choy, chopped
  • 2 cups
    Chinese cabbage, chopped
  • 1 cup
    snow peas, cut in half

Time

  • Preparation Time
  • Cooking Time
  • Total Time
    30 minutes

Goes Great with

Method

  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.
  4. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
  5. After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.

Notes:


Goes Great with

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