Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 This sounds really good. Just wondering about the step where you saute the tofu sauce for only a few seconds. Do you feel like this step is really necessary? Sounds kind of unneeded, not to mention a pain to pour sauce out of a saucepan (always seems to spill off the back of the pan!). What do you think about skipping that step? -Craige On 10/23/05, Cathrine Qua <cathrineq wrote: > > Another cold weather favourite, this one is from Moosewood's Daily > Special. > > Stock: > > 2 cups peeled and sliced carrots > 2 cups thinly sliced onions > 1 cup coarsely chopped parsley (I've never used this) > 8 cloves garlic, sliced > 1 to 2 dried chilis, sliced in half, or 1/8 to 1/4 tsp crushed red > chili flakes > 8 cups water > > Soup: > 1 cake firm tofu (about 12 ounces) > 1 tbsp grated fresh ginger root > 4 garlic cloves, minced > 1 to 2 dried chilis, sliced in half, or 1/8 to 1/4 tsp crushed red > chili flakes > 1 tbsp canola or peanut oil > 3/8 cup soy sauce > 1/3 cup julienned carrots or red bell peppers (I use the bell peppers) > 2 cups shredded greens, such as bok choy, mustard greens, kale, > chinese cabbage, spinach or pea shoots (I use kale) > a few drops sesame oil > 2 scallions, thinly sliced > > Preheat oven to 375. > Place stock ingredients in a large soup pot, cover, and bring to boil > on medium heat. Lower heat, and simmer for 45 minutes. > Meanwhile, slice the tofu into small, bite sized cubes and set aside > in baking dish. Combine the ginger, garlic, chiles, oil and 2 > tablespoons of the soy sauce in a heavy skillet, saute for a few > seconds, and then add to the tofu. Gently toss the tofu until evenly > coated. Bake for 25 minutes, stiring twice to roast evenly. Remove > chili halves. > Strain the stock into another soup pot. Add the baked tofu and the > carrots or peppers and simmer for 3 to 4 minutes. Stir in the > shredded greens. When the soup returns to a simmer, remove from heat > and add the sesame oil and the remaining 1/4 cup soy sauce. > Serve immediately, scattering with fresh scallions. > > We also freeze this in individual portions; it freezes well! > > Cathrine > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 I usually do it for minute or so - it heats the spices and releases their flavour. I suppose you could skip it, but I never have. Cathrine , Craige Moore <craige.moore@g...> wrote: > > This sounds really good. Just wondering about the step where you saute the > tofu sauce for only a few seconds. Do you feel like this step is really > necessary? Sounds kind of unneeded, not to mention a pain to pour sauce out > of a saucepan (always seems to spill off the back of the pan!). What do you > think about skipping that step? > -Craige > > On 10/23/05, Cathrine Qua <cathrineq@r...> wrote: > > > > Another cold weather favourite, this one is from Moosewood's Daily > > Special. > > > > Stock: > > > > 2 cups peeled and sliced carrots > > 2 cups thinly sliced onions > > 1 cup coarsely chopped parsley (I've never used this) > > 8 cloves garlic, sliced > > 1 to 2 dried chilis, sliced in half, or 1/8 to 1/4 tsp crushed red > > chili flakes > > 8 cups water > > > > Soup: > > 1 cake firm tofu (about 12 ounces) > > 1 tbsp grated fresh ginger root > > 4 garlic cloves, minced > > 1 to 2 dried chilis, sliced in half, or 1/8 to 1/4 tsp crushed red > > chili flakes > > 1 tbsp canola or peanut oil > > 3/8 cup soy sauce > > 1/3 cup julienned carrots or red bell peppers (I use the bell peppers) > > 2 cups shredded greens, such as bok choy, mustard greens, kale, > > chinese cabbage, spinach or pea shoots (I use kale) > > a few drops sesame oil > > 2 scallions, thinly sliced > > > > Preheat oven to 375. > > Place stock ingredients in a large soup pot, cover, and bring to boil > > on medium heat. Lower heat, and simmer for 45 minutes. > > Meanwhile, slice the tofu into small, bite sized cubes and set aside > > in baking dish. Combine the ginger, garlic, chiles, oil and 2 > > tablespoons of the soy sauce in a heavy skillet, saute for a few > > seconds, and then add to the tofu. Gently toss the tofu until evenly > > coated. Bake for 25 minutes, stiring twice to roast evenly. Remove > > chili halves. > > Strain the stock into another soup pot. Add the baked tofu and the > > carrots or peppers and simmer for 3 to 4 minutes. Stir in the > > shredded greens. When the soup returns to a simmer, remove from heat > > and add the sesame oil and the remaining 1/4 cup soy sauce. > > Serve immediately, scattering with fresh scallions. > > > > We also freeze this in individual portions; it freezes well! > > > > Cathrine > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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