HOT AND SPICY TOFU SOUP

Hot and Spicy Tofu Soup image

Provided by ajbard

Categories Vegetable

Time 40m

Yield 4-6 portions, 4-6 serving(s)

Number Of Ingredients 16

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10 ounces extra firm tofu
2 tablespoons vegetable oil (more or less)
1/2 cup chopped red onion
8 garlic cloves, minced
2 jalapeno peppers, seeded and chopped
6 cups low sodium vegetable broth
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon hot mung bean paste or 1 tablespoon hot sauce
1/2 tablespoon szechwan chili sauce or 1/2 tablespoon any hot sauce
1 tablespoon lemon-pepper seasoning
1 teaspoon powdered ginger
5 white mushrooms, sliced
3 ripe plum tomatoes, peeled and chopped coarsely
wakame seaweed (dried seaweed) (optional)
ramen noodles (optional)

Steps:

Press the water out of the tofu.
Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
Remove the tofu from the refrigerator and let thaw in hot water.
Cut tofu into small 1/2-inch square cubes.
In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
Add remaining ingredients and simmer on low for 30 minutes.
Add cooked noodles prior to serving.

Nutrition Facts : Calories 160.6, Fat 10.1, SaturatedFat 1.6, Sodium 1020.1, Carbohydrate 11.1, Fiber 2.8, Sugar 3.8, Protein 9.7