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Seasoned Tofu
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| Thai Clear Soup with Tofu |
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Yield: Ingredients 5 cups (1,25 litres) Chinese Vegeatable Stock 1/2 cup sliced bamboo shoots 1/2 teaspoon salt (optional) 1 tablespoon light Soy Sauce 1 tablespoon Vegeatable Oil 1/4 teaspoon Yellow Asafoetida Powder 1 teaspoon Chinese Sesame Oil 2 teaspoons finely minced fresh ginger 450gms Pureland soft tofu (cubed) 1 large mild green chilli, seeded and cut into 2.5cm wafer thin slices. Method Boil the stock or water in a 4 litre saucepan over high heat. Add the sliced bamboo shoots, salt, and soy sauce. Reduce the heat and simmer for 5 minutes. Heat the vegeatable oil in a small pan over a moderate heat. Saute the asafoetida. Add the sesame oil, then add the contents of this pan into the soup pan. Add the ginger, tofu and chilli. Simmer for 5 minutes. Serve hot. |