Hot and Sour Tofu Soup
Delightful hot and sour tofu soup, a harmonious blend of tangy flavors and silky tofu.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 tbsp. Olive Oil
- 1 tbsp. Fresh Ginger, Grated
- 4 Green Onions, Thinly Slice
- ¼ Red Cabbage, Thinly Slice
- 8 oz. Button Mushrooms, Thinly Slice
- 6 cups Vegetable Broth
- ½ tbsp. Soy Sauce
- 1½ – 2 tbsp. Vinegar
- 1 tbsp. Chili Sambal Olek
- 14 oz. Block Extra Firm Tofu, Cut Into Small Cubes
Preparation
Step 1
Press the tofu to remove excess moisture. This can be done by wrapping the tofu in a clean kitchen towel or paper towel and placing a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into small cubes.
Step 2
In a large pot, heat the olive oil over medium heat. Add the grated ginger and the white parts of the green onions. Sauté for about 2 minutes until fragrant.
Step 3
Add the thinly sliced red cabbage and mushrooms to the pot. Cook, stirring occasionally, until the vegetables start to soften.
Step 4
Pour in the vegetable broth. Stir in the soy sauce, vinegar, and chili sambal oelek.
Step 5
Let it cook for about 10 minutes to allow the flavors to meld together.
Step 6
Add the cubed tofu to the pot. Gently stir to combine. Simmer for an additional 5-7 minutes.
Step 7
Taste the soup and adjust the seasoning if needed.
Step 8
Enjoy!
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