Pressed Bean Curd Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bean curd
pressed, slivered |
|
| 1 | x |
vegetable oil
|
*
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | cup |
green peas
|
|
| 1 | cup |
tomatoes
chopped |
|
| ½ | cup |
corn
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | teaspoon |
brown sugar
|
|
| 2 | teaspoons |
salt
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | liter |
stock
or water |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bean curd
pressed, slivered |
|
| 1 | x |
vegetable oil
|
*
|
| 4 | each |
scallions, spring or green onions
|
|
| 237 | ml |
green peas
|
|
| 237 | ml |
tomatoes
chopped |
|
| 118 | ml |
corn
|
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sherry
dry |
|
| 5 | ml |
brown sugar
|
|
| 1E+1 | ml |
salt
|
|
| 15 | ml |
sesame oil
|
|
| 1 | liter |
stock
or water |
*
|
Directions
Heat 4 tablespoons cooking oil in a wok or pan and fry bean curd until golden.
Remove and drain.
Fry green onion for 30 seconds, add the rest of the vegetables and fry for another 1 minute.
Add remaining ingredients except stock and mix well.
Transfer to a soup pot.
Add stock, gently stir and heat.
Serve hot.
