Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make tofu soup with boc choy?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make tofu soup with boc choy?),it will help you,my kids.
What is the soup base made of and how long do I put the tofu in there?
Answer:
Any broth .. chicken, vegetable, etc. When it comes to a simmer, add your tofu, bokchoy and top with diced scallions.
You can also add baby corn, shredded carrots, bamboo shoots, water chestnuts, etc.
The longer you cook tofu, the more flavor it absorbs.
I buy the firm or extra firm for heartier soups
Soup Base... that all depends -
Chinese - chicken stock with a dash of soy sauce and sesame oil, white pepper.
Japanese - miso paste with water, Memmi with water, or dashi (made from bonito flakes) in water - seaweed too...
Lemon Tofu Stirfry
Ingredients (use vegan versions):
1/2 block of firm tofu
chinese boc choy vegetable, cabbage or snow peas
chinese mushrooms
1/2 onion
red capsicum
1 lemon
fresh garlic and fresh
vegan oyster sauce, soya sauce, vege salt
steamed rice
Directions:
cut tofu into 2cm x .5cm blocks and marinate the following: Mix: 1/3 cup oyster sauce .5 teaspoon soya sauce 1/3 lemon juice freshly minced garlic
- prepare 1/2 cup of soya,oyster sauce, lemon juice & garlic - saute, garlic, ginger, diced onion, capcicum in a little olive oil - add a little sauce - add tofu stir fry a little - add remaining vegies and sauce - shredded boc choy to be added just before serving (shrinks)
SPINACH - TOFU SOUP
8 c. hot water
5 vegetable bouillon cubes
1 (10 oz.) pkg. chopped spinach, frozen, thawed, squeezed dry
8 oz. firm tofu (soy bean curd), cut into 1/2 inch cubes (about 2 c.)
1 tsp. sesame oil (Oriental)
1/4 to 1/2 tsp. red pepper, crushed
1/2 c. 5 Minute rice
Put all ingredients except rice into 4 to 5 quart saucepan. Simmer. Add rice and simmer 5 minutes or until rice is tender. Makes 9 1/2 cups. 118 calories per serving.
you can substitute the boc choy instead of spinach!!!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I make tofu soup with boc choy?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make tofu soup with boc choy?),it will help you,my kids.
What is the soup base made of and how long do I put the tofu in there?
Answer:
Any broth .. chicken, vegetable, etc. When it comes to a simmer, add your tofu, bokchoy and top with diced scallions.
You can also add baby corn, shredded carrots, bamboo shoots, water chestnuts, etc.
The longer you cook tofu, the more flavor it absorbs.
I buy the firm or extra firm for heartier soups
Soup Base... that all depends -
Chinese - chicken stock with a dash of soy sauce and sesame oil, white pepper.
Japanese - miso paste with water, Memmi with water, or dashi (made from bonito flakes) in water - seaweed too...
Lemon Tofu Stirfry
Ingredients (use vegan versions):
1/2 block of firm tofu
chinese boc choy vegetable, cabbage or snow peas
chinese mushrooms
1/2 onion
red capsicum
1 lemon
fresh garlic and fresh
vegan oyster sauce, soya sauce, vege salt
steamed rice
Directions:
cut tofu into 2cm x .5cm blocks and marinate the following: Mix: 1/3 cup oyster sauce .5 teaspoon soya sauce 1/3 lemon juice freshly minced garlic
- prepare 1/2 cup of soya,oyster sauce, lemon juice & garlic - saute, garlic, ginger, diced onion, capcicum in a little olive oil - add a little sauce - add tofu stir fry a little - add remaining vegies and sauce - shredded boc choy to be added just before serving (shrinks)
SPINACH - TOFU SOUP
8 c. hot water
5 vegetable bouillon cubes
1 (10 oz.) pkg. chopped spinach, frozen, thawed, squeezed dry
8 oz. firm tofu (soy bean curd), cut into 1/2 inch cubes (about 2 c.)
1 tsp. sesame oil (Oriental)
1/4 to 1/2 tsp. red pepper, crushed
1/2 c. 5 Minute rice
Put all ingredients except rice into 4 to 5 quart saucepan. Simmer. Add rice and simmer 5 minutes or until rice is tender. Makes 9 1/2 cups. 118 calories per serving.
you can substitute the boc choy instead of spinach!!!
correctness,It's Non-profit and only for informational purposes.
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