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Chinese: Hot & Sour Soup with Tofu

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Submitted by garnet

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
2 2
LARGE LARGE SWEET RED BELL PEPPERS
cored, seeded, cut into strips
1 1
2 473
CUPS ML CHICKEN BROTH
2 473
CUPS ML VEGETABLE STOCK
vegetable stock or water
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
2 1E+1
TEASPOONS ML RED WINE VINEGAR
½ 2.5
TEASPOON ML RED PEPPER FLAKES
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML CORNSTARCH
3 45
TABLESPOONS ML WATER
1 5
TEASPOON ML SESAME OIL
½ 226.8
POUND G SNOW PEA PODS
1 453.6
POUND G TOFU
firm, drained, cut up

Directions

Heat oil in large saucepan over medium-high heat.

Add peppera snd onion; stir fry about 5 minutes.

Add chicken broth, vegetable stock and soy sauce.

Bring to boiling.

Lower heat; simmer for about 5 minutes.

Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth.

Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly.

Add tofu, frozen snow peas if using, and water chestnuts.

Gently heat through.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 184 55% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 397mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 24g
Vitamin A 34% Vitamin C 116%
Calcium 41% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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