Tofu Recipes

Chinese Style Tofu Soup

Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


10 to 12 oz soft tofu

1/4 cup dried shrimp

4 medium dried shiitake mushrooms

2-1/2 oz bamboo shoots

1/2 cucumber

1 tablespoon minced ginger root

2 green onions

2 cans condensed chicken broth

2/3 teaspoon salt

1/8 teaspoon pepper

1 tablespoon cornstarch plus 2 tablespoons water

2-1/2 teaspoons rice vinegar

1/2 teaspoon sesame oil

1 tablespoon vegetable oil


Cut tofu into 1/2 inch cakes.  Soften dried shrimp and shiitake mushrooms in lukewarm water.  Reserve soak.  Trim off stem ends from mushrooms and slice thin.  Cut bamboo shoots into 1/2 inch cubes, and slice cucumber.  Cut green onion into 1 inch long pieces.

Heat 1 tablespoon oil in wok; add ginger root and green onion.  Stir fry over high heat for 1 minute.  Add shrimp, shiitake mushrooms, bamboo shoots and cucumber; stir fry for 2 to 3 minutes.  Add chicken broth and 2 cans water, and shiitake soaking liquid and bring to a boil.  Skim off froth.  Add tofu, salt and pepper.  Thicken with cornstarch mixture.  Add rice vinegar and sesame oil; stir.  Remove from heat.

Makes 8 servings.

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