Best Ginger Tofu Soup Recipes

SWEET POTATO, TOFU, GINGER AND CURRY SOUP (VEGAN)

Steps:

• Cook the sweet potatoes in boiling water.
• Steam the carrots till medium hard.
• Put the onion onto the olive oil in a deep cooking pan, once the onion glazed add the ginger and then the curry powder. cook for few more minutes on medium heat.
• add chopped Pepper and steamed carrots.
• when the potato is done add them to the onion, ginger, curry vegetable base in the pot and add water, about half a liters, add more later if needed, depending on your needs of amount and thickness.
• Add the tofu. stir well.
• Now Ground all of them together till you get a smooth texture.
• add salt and pepper to taste.
• Cook for another 30 minutes, monitoring the water. and taste for optimum salt&pepper, add more if needed.
• serve with fresh coriander and sour cream. great for home freezing.

CARROT-GINGER SOUP WITH TOFU

Steps:

• Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season with salt and pepper. Add the star anise, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes.
• Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat the remaining 6 tablespoons oil in a large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes. Drain on paper towels and season with salt.
• Discard the star anise. Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. Thin with water, if needed, and season with salt and pepper. Ladle into bowls and top with the fried tofu. Garnish with cilantro, if desired.

PAN FRIED TOFU WITH SPICY GINGER SOUP

Steps:

• To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth, ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal. Allow to simmer 15 minutes to mingle the flavors.
• To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs. Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.) Combine the bread crumbs, cayenne, paprika, salt and pepper. Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat. Heat peanut oil in a skillet over medium-high heat. Fry the tofu steaks 4 minutes each side. Remove to a platter lined with fresh paper towels. Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor. Add the broccoli and saute 3 minutes until it begins to soften, season with salt and pepper. Divide the udon noodles and spicy broth among 4 bowls. Add the broccoli then lay a piece of tofu on top. Garnish with a sprinkle of green onions, cilantro, and peanuts before serving.

CARROT GINGER TOFU SOUP

Steps:

• 1. Place carrots, onion and garlic into the Vitamix container and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 4 or 5.
• 4. Blend for 10 seconds or until chopped.
• 5. Heat oil in a small pan and saute chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed.
• 6. Place remaining ingredients into the Vitamix container, add sauteed ingredients and secure lid.
• 7. Select Variable 1.
• 8. Turn machine on and slowly increase speed to Variable 10, then to High. 9. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.

GINGER TOFU SOUP

Steps:

• Saute ginger and onions in olive oil.
• Add tofu and saute for a few more minutes.
• Add vegetable broth and heat through before serving.

GINGER TOFU AND NOODLE SOUP

Steps:

• Heat grill to medium hot and place tofu on a square of foil. Brush with the honey and grill until crispy on outside. (about 10 mins).
• Allow tofu to cool and cut into small chunks 1cm x 1cm and set aside.
• heat the oil and fry the pepper for 3 mins, add mushrooms and fry for a further 3 minutes.
• Add stock, ginger and soy and simmer for 5 minutes.
• Add noodles and simmer for 5 mins or until soft, add spinach and tofu and cook for a further minute.