Hot & Sour Soup With Tofu Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
2 large: Sweet red peppers, cored, seeded and cut into 3/4"x1/4" strips, about 3/4 cup
1 small: Bunch green onions, cut diagonally into 3/4" pieces, about 1 1/2 cups
2 cup: Chicken broth, canned OR homemade
2 cup: Vegetable stock OR water, stock recipe in next post
2 tbsp: Soy sauce,
2 tsp: Red wine vinegar,
1/2 tsp: Crushed red pepper flakes,
1/4 tsp: Salt,
1/8 tsp: Pepper,
2 tbsp: Cornstarch,
3 tbsp: Water,
1 tsp: Oriental sesame oil,
1/2 lbs: Snow peas, fresh or frozen
1 lbs: Firm tofu, drained and cut into 1/2" cubes
1 can: , (8 oz.) sliced water chestnuts, drained
Directions:
Heat oil in large saucepan over medium-high heat. Add pepper and
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.
Source from luhu.jp
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.
Source from luhu.jp