| source | http://www.foodnetwork.com/recipes/food-network-kitchens/carrot-ginger-soup-with-tofu-recipe.html |
Ginger carrot tofu soup
Ingredients
| 1 lbs | frozen carrots |
| 1 | small onion |
| 1 | 2 to 3 inch piece of fresh ginger |
| 1/2 tsp | five-spice powder |
| 2 cups | carrot juice |
| 1 lbs | tofu (medium or firm) |
| 1/2 cup | corn starch |
| 1.5 tbsp | curry powder |
| 1 cup | chicken or vegetable stock |
| 2 cups | water |
Marinade *
| 3 inch cube | grated ginger |
| 2 tbsp | soy sauce |
| 1 tbsp | lemon juice |
| 1 tbsp | curry powder |
| 1 tbsp | garlic powder |
Directions
- Press tofu (cut into slices, sit it between two towels, and set something heavy on top; leave for 30 minutes). Cube it. Marinate it in the describe marinade.
- Meanwhile, heat oil at medium heat. Add vegetables, cook until just becoming soft, about five minutes. Add five-spice, carrot juice, stock, and water. Season with salt and pepper to taste, then simmer until tender (about 20 minutes).
- Dry the tofu. Mix corn starch and curry powder, then coat the tofu with it. Over high heat, shallow fry tofu in batches until crispy.
- After soup is done simmering, blend with an immersion blender (or carefully add to a normal blender and blend in batches). Ladle into bowls and top with the fried tofu.
Notes
- Marinade is work in progress. The dish is fine without, but the tofu is flavorless since it has no time to absorb the flavors from the soup.