Tofu And Meatball Soup Recipes

Steps:

• Soak green onions in enough boiling water to just cover. Set aside.
• Mix meat,cornstarch,salt and MSG in bowl.
• Add 1 tbsp water from green onions.
• Drain green onions and add to meat mixture.
• Add tofu and combine.
• Make 15 to 18 meatballs( if too wet add 1/2tsp cornstarch and let sit for 15 minutes).
• Heat broth to rolling boil, add meatballs, lower heat to simmer.
• Simmer until meatballs rise to surface.
• Arrange lettuce strips in soup bowls, sprinkle with pepper and ladle very hot soup into bowls.

Steps:

• Place the tofu into a large bowl, and mash it into a paste with a large spoon. Stir in the pork, cornstarch, egg, 1 teaspoon chicken bouillon granules, and 1 teaspoon salt until the mixture is very well combined.
• Heat the water and vegetable oil to a boil in a large saucepan, and reduce heat to an active simmer but not a full boil. Using gloved hands, pinch off about 1 tablespoon of the tofu mixture, roll it into a ball between your palms, and slide it carefully into the water so it doesn't break apart. Repeat with the rest of the tofu mixture. Without stirring the soup, let the tofu balls simmer until they rise to the top, about 30 minutes.
• Turn off the heat, and stir in the dried shrimp, pea vine shoots, 1 teaspoon of chicken bouillon granules, and 1/4 teaspoon salt. Serve hot.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
• Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
• Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
• Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.