Chinese: Hot & Sour Soup with Tofu
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons | vegetable oil |
|
| 2 | large |
sweet red bell peppers
cored, seeded, cut into strips |
|
| 1 | bunch |
scallions, spring or green onions
cut |
*
|
| 2 | cups | chicken broth |
|
| 2 | cups |
vegetable stock
vegetable stock or water |
|
| 2 | tablespoons | soy sauce, tamari |
|
| 2 | teaspoons | red wine vinegar |
|
| ½ | teaspoon | red pepper flakes |
|
| ¼ | teaspoon | salt |
|
| ⅛ | teaspoon | black pepper |
|
| 2 | tablespoons | cornstarch |
|
| 3 | tablespoons | water |
|
| 1 | teaspoon | sesame oil |
|
| ½ | pound | snow pea pods |
|
| 1 | pound |
tofu
firm, drained, cut up |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
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.
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