Garlic and Ginger Baked Tofu Soup
- At May 15, 2011
- By megan
- In baked tofu, ginger, Recipes, Soup
0
We had a cool couple of days lately in Boulder to remind us that summer isn’t exactly here yet. It’s been wet, cool, and cloudy. Perfect weather for soup!
So, I made one of my standbys- Baked tofu soup. I originally started making this soup as a spin on Vietnamese Pho, but this version is more simple and I’m calling it soup, not pho.
I had some homemade chicken broth, which, I know… is not as vegetarian as tofu. Got it. But, I always make chicken stock from whole chickens, so I had some on hand.
I made a simple marinade of
- 4 cloves crushed garlic
- 1 tsp freshly grated ginger
- 1/2 cup chicken broth (don’t kill me you strict vegetarians!)
- 3 TB soy sauce
- 2 TB rice wine vinegar
- 1/2 cup water
- 1/4 cup Kecap Manis (Sweet Soy Sauce)
- a splash of fish sauce
Slice you frozen, thawed, pressed firm tofu into cubes and bake at 400 for 45 minutes or so.
I added some diced onion to a quart of my homemade broth and let it cook down a little before adding some frozen peas. Ladle over the baked tofu, add some hot sauce if you’d like, and enjoy.
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