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Ingredientes
- 10 1/2 ounce extra-hard tofu
- 2 Tbsp. vegetable oil
- 1/2 c. minced onion
- 6 x cloves garlic, chopped, up to 8
- 2 med jalapeno peppers seeded and chopped
- 29 ounce canned vegetable broth
- 3 1/2 c. water
- 1/4 c. soy sauce
- 2 Tbsp. fresh lime juice
- 1 Tbsp. hoisin sauce
- 1/2 Tbsp. Szechuan warm and spicy sauce
- 1 tsp lemon-pepper
- 1/2 tsp anise seed
- 1/2 tsp grnd ginger
- 2 x white button mushrooms, diced
- 1 x ripe plum tomato, peeled and minced
Direcciones
- 6 SERVINGS VEGAN
- Donna Wood, a member and designated cook of an intentional community in Arizona, developed her winning recipe based on a love of Asian flavors.
- "Adding the tofu was an after- thought," says Danna and a delicious one at which. The recipe requires which you plan at least one day ahead-the tofu needs to be liquid removed and pressed, then frzn overnight. This is important so the tofu will remain hard and chewy in the soup.
- Drain tofu, then press for 45 min. Wrap in freezer paper or possibly plastic wrap and freeze 8 hrs or possibly overnight. Remove tofu from freezer and thaw at least 30 min. Cut thawed tofu into cubes.
- In large pot, heat oil over medium heat. Add in tofu cubes and cook, stirring often, till it begins to brown around the edges, about 7 min. Add in onion, garlic, jalapenos and 2 to 3 Tbsp. broth. Cook, stirring often, till vegetables are softened, about 10 min.
- Add in remaining ingredients and stir to mix. Simmer over low heat to blend flavors, about 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 42 | 55% |
| Total Fat 4.78g | 6% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 1198mg | 50% |
| Potassium 131mg | 4% |
| Total Carbs 7.7g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.44g | 2% |
| Protein 1.41g | 2% |
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