Tomato Tofu Soup: Difference between revisions

From Auntie's Cook Book
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===Ingredients===
===Ingredients===
*One 13.5-ounce can of full-fat coconut milk
*4 Tbsp Oil
*2 ounces (approximately 1/4 cup) of Thai red (mom’s preference) or Massaman curry paste (milder but flavorful)
*1 onion (diced, about 2 cups)
*3/4 cup unsweetened (natural) creamy peanut butter — the kind that has a layer of oil on top2 (Do not use regular peanut butter)
*3 cloves garlic (minced)
*1/2 tablespoon salt
*1 28oz can of crushed tomatoes
*3/4 cup sugar
*1 14 oz can of petite diced tomatoes
*2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
*2 cups stock (chicken or vegetable)
*1/2 cup water
*1/4 cup chopped fresh basil
===Instructions===
*1 block of extra firm tofu (diced)
#Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
*5 scallions (chopped into 2 inch sections)
#Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
*2 tbls soy sauce
#Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu
*1 Tbsp sugar
*Salt and pepper to taste
===Directions===
#Heat oil and sauté onion on medium-low for 10-12 minutes
#Add garlic and saute 1 minute
#Add crushed and diced tomatoes, stock, basil, sugar and soy sauce. Stir
#Partially cover and simmer for 10 minutes
#Add tofu and scallion, salt and pepper to taste, cook 2 min

Latest revision as of 08:39, 10 July 2024

Ingredients

  • 4 Tbsp Oil
  • 1 onion (diced, about 2 cups)
  • 3 cloves garlic (minced)
  • 1 28oz can of crushed tomatoes
  • 1 14 oz can of petite diced tomatoes
  • 2 cups stock (chicken or vegetable)
  • 1/4 cup chopped fresh basil
  • 1 block of extra firm tofu (diced)
  • 5 scallions (chopped into 2 inch sections)
  • 2 tbls soy sauce
  • 1 Tbsp sugar
  • Salt and pepper to taste

Directions

  1. Heat oil and sauté onion on medium-low for 10-12 minutes
  2. Add garlic and saute 1 minute
  3. Add crushed and diced tomatoes, stock, basil, sugar and soy sauce. Stir
  4. Partially cover and simmer for 10 minutes
  5. Add tofu and scallion, salt and pepper to taste, cook 2 min
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