Tofu Vegetable Soup With Bean Thread Noodles Recipes

TOFU VEGETABLE SOUP WITH BEAN THREAD NOODLES

Steps:

• In a heatproof container, combine the noodles with enough boiling water to cover. Let stand, covered, for 15 to 20 minutes, or until al dente. Drain well, then place on a cutting board and chop in several directions to shorten the noodles.
• Meanwhile, combine the broth with 2 cups water in a soup pot. Bring to a simmer, then add the snow peas, bell pepper, spinach, tofu, ginger, and sesame oil. Cook briefly, just until the spinach is wilted and the soup is heated through.
• Remove from the heat, stir in the noodles, and season with soy sauce and pepper to taste. Serve at once.
• This pairs nicely with Bok Choy, Edamame, Cashew, and Orange Rice (page 83). A platter of sliced bell peppers, daikon radish or turnip, and grape tomatoes or sliced tomatoes completes the meal.
• For a lighter meal, serve with store-bought vegan spring rolls and Bok Choy, Red Cabbage, and Carrot Salad (page 176).
• Calories: 198
• Total Fat: 7.5g
• Protein: 14g
• Carbohydrates: 20g
• Fiber: 3g
• Sodium: 435mg

QUICK VEGETABLE, RICE AND TOFU SOUP

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.

VEGAN UDON NOODLES SOUP WITH TOFU AND VEGETABLES

Steps:

• Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.
• While tofu bakes, bring a large pot of lightly salted water to a boil. Cook udon in boiling water according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large pot over medium heat. Cook serrano pepper and ginger until softened, 2 to 3 minutes. Add vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles and simmer 5 more minutes.

ASIAN TOFU NOODLE SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.

BAKED SPICY TOFU WITH BEAN THREAD NOODLES, CORN, AND MANGO

Steps:

• Whisk the marinade ingredients together in a small baking dish.
• Preheat oven to 450 Fahrenheit.
• Drain tofu and cut into 1/2-inch cubes. Drop the cubes into the marinade and turn them gently to coat each one. Make sure the cubes are close together and sitting in the marinade. Bake in the hot oven for 15 minutes.
• Meanwhile, soak the bean thread noodles in a pot of hot water for 20 minutes., then drain in a colander.
• Simmer the onion and corn in the vegetable stock in a large saute pan until the onions are tender and the corn is bright yellow, about 3 minutes. Add the tamari, mangoes, tofu, and juices from the marinade. Pinch the leaves off the cilantro and sprinkle them into the mixture. Add the noodles and toss until everything is thoroughly coated. Cook for 2 more minutes.
• As an alternative, make a bed of the noodles on a serving platter and put the tofu mixture on top, to be tossed at the table.
• Garnish with mint.

VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
• Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
• Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.