Tofu Soup (The Best Tofu Soup)

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1/2 ts Anise seed
1/4 c Soy sauce
2 tb Fresh lime juice
1/2 tb Szechuan hot and spicy sauce
6 Cloves garlic; minced
1 ts Lemon pepper
1 Ripe plum tomato; peeled and chopped
2 md Jalapeno peppers; seeded and chopped
1 tb Hoisin sauce
1/2 ts Ground ginger
10 1/2 oz Extra-firm tofu
2 tb Vegetable oil
29 oz Canned vegetable broth
2 White button mushrooms
1/2 c Onions; chopped
3 1/2 c Water

Original recipe makes 6



This recipe won second place in our soup contest last year. Danna Wood, a member and designated cook of an intentional community in Arizona, developed her winning recipe based on a love of Asian flavors. "Adding the tofu was an after-thought," says Danna and a delicious one at that. The recipe requires that you plan at least one day ahead -- the tofu needs to be drained and pressed, then frozen overnight. This is important so the tofu will remain firm and chewy in the soup. Drain tofu, then press for 45 minutes. Wrap in freezer paper or plastic wrap and freeze 8 hours or overnight. Remove tofu from freezer and thaw at least 30 minutes. Cut thawed tofu into cubes. In large pot, heat oil over medium heat. Add tofu cubes and cook, stirring often, until it begins to brown around the edges, about 7 minutes. Add onion, garlic, jalapenos and 2 to 3 tablespoons broth. Cook, stirring often, until vegetables are softened, about 10 minutes. Add remaining ingredients and stir to mix. Simmer over low heat to blend flavors, about 20 minutes. Makes 6 servings. Per 2-Cup Serving: 126 Cal.; 8g Prot.;8g Fat; 8g Carb.; 0 Chol.; 1,322mg Sod.; 1g Fiber. Recipe by: 4/99

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