CHINESE SHRIMP AND TOFU SOUP
This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
Provided by erni
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 38m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.
Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g
CORN & TOFU SOUP (CHINESE STYLE)
Make and share this Corn & Tofu Soup (Chinese style) recipe from Food.com.
Provided by vikkie
Categories Soy/Tofu
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- mix the cream corn, tofu and water together and bring to a boil, stir constantly simmer under low heat, add the egg and stir briefly.
- if you want a thicker soup, stir in some cornflour paste (1/2 tablespoon of corn flour mixed with 2 tablespoons of cold water).
- stir constantly and simmer under low heat for 1 minute.
SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)
Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous in Hong Kong. There are many variations of sook mei faan, or corn rice. Some include chunks of pork or chicken, while another rendition has the creamy corn ladled over fried fish fillets. While this dish is traditionally made with canned creamed corn, this vegan version uses fresh corn, which offers a well-rounded sweetness that still feels bright, and is served over cold silken tofu, offering a pleasing contrast in texture and temperature.
Provided by Hetty McKinnon
Categories weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
- Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
- Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
- Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.
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