This Can't Be TOFU!

[Guest guest]

I'll posr Vegetarian Stock for Asaian dishes next, as this recipe uses it.

 

 

* Exported from MasterCook *

 

Clear Soup with Sweet Potatoes, Silken Tofu, and Mustard Greens

 

Recipe By :This Can't Be TOFU! - Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

2 teaspoons dark sesame oil

1 heaping tablespoon coarsely chopped garlic

1 heaping tablespoon chopped ginger

1 large jalapeno chile pepper -- diced, seeds left in for more

heat

1/4 cup thinly sliced cilantro stems

6 cups water or Vegetable Stock for Asian Dishes

pinch five-spice powder

1 teaspoon salt

12 ounces sweet potatoes -- peeled and diced into 1/2-inch

chunks(2 cups)

3 cups mustard greens -- stems discarded, leaves cut into

ribbons

1 box silken tofu -- cubed

OR

1 carton soft tofu -- drained and cubed

2 scallions, including the greens -- sliced diagonally

about 1/4 inch wide

few drops soy or mushroom soy sauce per

bowl, if needed

 

Heat the vegetable oil and half the sesame oil in a soup pot. When hot, add the

garlic, ginger, chile, and cilantro, and stir-fry for 2 minutes. Add the stock,

five-spice powder, and salt. Bring to a boil, then lower the heat, and simmer,

covered, for 15 minutes. Strain and return to the pan, or simply lift out the

chopped flavorings with a small skimmer. Press out as much liquid as you can,

then discard.

 

Add the sweet potatoes to the pot and simmer, covered, for 10 minutes, or until

tender when pierced with a knife.

 

Add the greens and tofu. Cook gently, uncovered, until the greens are bright

green and tender and the tofu is hot, about 5 minutes. Add the scallions.

Taste for salt and add the remaining sesame oil. Add the soy sauce, by drops,

to taste, if the dish seems to need a little extra punch. Ladle the soup into

bowls and serve.

 

This is a light and nourishing soup. It's a nice touch to use two kinds of

sweet potatoes; try a deep red Garnet yam and a lighter Jewel, for color

contrast. Use silken tofu or a carton of soft tofu, but drain it well so it

doesn't thin the soup.

 

 

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Per serving: 116 Calories (kcal); 5g Total Fat; (35% calories from fat); 2g

Protein; 17g Carbohydrate; 0mg Cholesterol; 551mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0