Buddhist Tofu Soup

Recipe By: "Just an H"; Serving Size: 4
700 Grams Firm Tofu-- cut in 1/2" cubes
250 Grams broccoli florets
250 Grams chinese cabbage-- cut in 1 inch strips
2 Small zucchini --cut in 1/4" slices
1 litre vegetable broth
2 tbs soy sauce
2 tbs hoisin sauce
1 tbs black beansauce
4 tsp sesame oil
2 tbs fresh cilantro-- finely chopped
2 tbs fresh gingerroot -- grated

Mix soy sauce, Hoisin sauce and black bean sauce with a couple of tablespoons of bouillon.
Add to tofu, blend well.

Prepare the vegetables.

Pour the rest of the bouillon together with the tofu in a large (at least 3 liter) cast iron pan and bring to a boil.
when boiling add broccoli.
After 2 minutes add zucchini.
After 2 minutes add chinese cabbage and snow peas.
After 2 more minutes add cilantro and ginger.

Note: of course, any kind of vegetable may be used in this soup.

additional informations

Recipe group Lunch,Soup
region East asian
Tabitha - hinde@alfa.telenordia.se
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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