chinese Tofu and lettuce soup

[Guest guest]

My mother got me this huge cookbook, modestly titled " The Ultimate

Vegetarian Cookbook " (by Roz Denny). It's not that great, in my opinion, it

forgets to tell you when to add certain ingredients and cooking

temperatures and other silly things like that. But anyway! I tried the

above mentioned recipe, and it does taste good - especially if you have a

fondness for soy sauce.

 

 

(Took me about 30 minutes, not counting time to find the lost garlic)

Is supposed to serve 4

2 tbsp Groundnut or sunflower oil (I used sunflower)

7 ozs. smoked or marinated tofu, cubed. (I used tempei, tempei has a

nut-like taste and weird texture)

3 spring onions, sliced diagonally

1 carrot, thinly sliced in rounds (I omitted)

2 garlic cloves, cut in thin strips (I used canned chopped garlic, 1 tsp,

due to laziness)

5 cups of vegetable stock

2 tbsp soy sauce

1 tbsp dry sherry or vermouth

1 tsp. sugar

4 ozs Cos or Romaine lettuce (and I used iceberg, because it was in the

fridge)

salt and black pepper to season

 

This is " ideally " cooked in a wok, but a cooking pot that can accommodate 5

cups of soup did fine for me. The wok is reserved for deep frying around

here.

 

1. Heat the oil in 'wok' (med. heat) stir-fry the tofu cubes until browned.

Set aside on paper towel to soak up oil.

 

2. Stir-fry onions, garlic, carrot and I assume the lettuce for 2 minutes.

 

3. Pour in the veggie stock, soy sauce, sherry or vermouth, sugar. Cook for

any amount of time you see fit (my words, not the recipe's, the recipe

doesn't say anything) - I did about 10 minutes to get the tofu seasoned,

and it tastes pretty good.

 

 

 

This stuff is tasty (i've been sipping while writing this), but I should

have 'cubed' the tufo smaller, it's just in too big chunks. Oh, well.

 

 

 

Celia