from Mark Bittman's How to Cook Everything Fast: A Better Way to Cook Great Food
"Peanuts and collards have natural affinity. This African inspired soup demonstrates how delicious these green can be when cooked quickly. "
variations - see Chinese-style peanut soup with tofu & bok choy
Heat vegetable oil in large pot over medium heat. Add cubed tofu and brown on all sides - about 2-3 minutes.
Add onion and saute 2-3 minutes stirring until softened.
whisk peanut butter and 1/2 cup water in a bowl until combined and smooth.
Add the garlic, ginger and jalapeno stirring until mixture becomes fragrant 1-2 minutes.
Add 6 cups stock or water and soy sauce scrapping up any brown bits from the bottom of the pot. Stir in the peanut butter mixture and sprinkle with salt and pepper. Raise the heat and bring to a boil.
When the liquid boils, add the chopped bok choy and lower the heat until soup gently simmers. Cover and cook until the bok choy softens 5 minutes.
Taste and adjust seasoning and serve garnished with chopped peanuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (711g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 213 (60%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 0mg||0 %|
|Sodium 1901.9mg||66 %|
|Potassium 846mg||22 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 18.3g|
|Protein 18.7g||27 %|
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Calories per serving: 355
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