Ginger Baked Tofu Soup

This soup was delicious because of the tofu. The stock is very simple and not overpowering, but it complemented the tofu very well.

There are a few steps to making this soup. I made a stock from kitchen scraps rather than use a pre-made stock, so that took some time, but it was worth the effort. Ever since getting a Vita-Mix, I have lots of kitchen scraps, like pieces of celery, carrot, apple, and pear. I plan to use them in soup stocks now rather than buy a store-bought brand.

For the soup, I started with the stock recipe below. To that, I added one yellow onion, chopped, 5 cloves of minced garlic, and 1/2 TB freshly grated ginger. I let this boil for 15 minutes and then added some frozen peas. I poured this over the baked tofu.

Baked Tofu Ingredients:

• 1 package of firm tofu, frozen, thawed, and pressed
• 2 TB soy sauce
• 1 TB toasted sesame oil
• 1/2 TB onion powder
• 1/2 TB garlic powder
• 1/2 TB freshly grated ginger
• Sriracha- add as much spice as you like
• 2 cups water

Soup Stock Ingredients:

• 4 stalks celery
• 2 carrots
• 1/2 yellow onion
• the core from a pear
• 2 cloves garlic
• water
• 3 TB soy sauce