Kang Jyd Taohu Thai Tofu Soup Recipes

Steps:

• In a deep saucepan heat vegetable oil and sautee garlic until golden brown.
• Add soy sauce and let it bubble and sizzle before adding the vegetable broth.
• Bring to a boil.
• Turn down heat and add the remaining ingredients.
• Simmer for 5 minutes.
• I like my vegetables crunchy.

Steps:

• Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
• Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
• Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
• Serve hot, garnished with the green onions and cilantro leaves.

Steps:

• Coat tofu with soy sauce and saute in olive oil. Add cashews and sweet potato chunks and saute. Add broccoli, spinach leaves, coconut milk, vegetable broth, and spices. Cook over medium heat until vegetables are tender.

Steps:

• Heat the oil in a pan (I used a 3 qt saucepan) and sauté the onions and ginger for 4 minutes.
• Add the celrey and sauté for another 5 minutes.
• Add the mushrooms, reduce the heat, and cook for 10 minutes.
• Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.
• Simmer for 20 minutes.
• Add the tahini and peanut butter.
• Stir until peanut butter has dissolved.
• Add the tofu and simmer over low heat for 20 minutes.
• Stir periodically to make sure nothing is sticking to the bottom of the pan.

Steps:

• Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.

Steps:

• For the dressing:.
• Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu.
• For the salad:.
• Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper.
• Slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
• Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
• Garnish with cilantro and serve.

Steps:

• In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.
• Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.
• Serve soup with lime wedges and cilantro leaves.

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.

Steps:

• Heat sesame oil in a pan and sauté kimch for a few minutes.
• Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
• Cover and bring to boil. Reduce heat and cook until vegetables are soft.
• Add scallions and cook a few more minutes.
• Adjust the taste with some salt (about 1/2 tsp).
• Transfer the soup to bowls, infuse love and serve!

Steps:

• Dumplings: Blend tofu with water until smooth.
• Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.
• Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over medium heat until golden.
• Add water and bay leaf; return to a boil.
• Add dumplings, cover and simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
• Dilute soy sauce in a bit of the broth, then add to the soup. Simmer for another 5 minutes. Serve garnished with scallions.

Steps:

• Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.
• Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.

Steps:

• Pour the stock into a large sauce pan and bring to a boil.
• Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
• Remove the pan from the heat and stir in the sesame oil.
• Season with salt and pepper and serve hot.

Steps:

• Saute celery & onion in butter or oil over medium-low heat, until tender.
• Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
• Blend tofu mixture until smooth.
• Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
• Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
• Cover and simmer on low heat, stirring occasionally, 20-30 minutes. Taste and correct seasonings, adding more salt or broth if needed. Enjoy! (Even better the next day).