Panfry the tofu cubes before adding them into the soup.
This is a wonderful vegetarian soup that makes 4 servings. Tofu is an excellent source of protein and calcium.
To panfry a delicious tofu dish there are a few basic ingredients you need: oil-- olive oil is good, salt, acid (apple cider vinegar, lemon or lime juice work great), plus ginger and pepper, along with onion & garlic for flavor. Marinate the tofu in this mixture for at least 30 minutes or longer and then panfry it until slightly crisp.
Ingredients:
2-3 tablespoons toasted sesame oil
1 onion, chopped
2-3 cloves garlic, minced
1 carrot, chopped
8 shitake mushrooms, cut into bite-size pieces
4 cups water
1/3 cup low sodium soy sauce
½ pound extra-firm tofu cut into 1/2 inch cubes and marinated (see above)
1 tablespoon freshly grated gingerroot
2 cups chopped kale (or spinach)
2 spring onions, cut into thin slices
1 cup cooked wild and brown rice
wasabi paste (if desired)
Directions:
1. Heat oil in a 4-quart soup pot. Add onion and garlic; sauté over medium heat until onion begins to soften. Add panfried tofu, carrot and mushroom pieces; sauté a few minutes more. Add water, soy sauce and gingerroot.
2. Bring heat up until mixture begins to simmer. Reduce heat, cover and let simmer for 10 minutes.
3. Add chopped kale and simmer, covered, for about 20 minutes. Spoon 1/4 cup of rice into each of four bowls. Ladle the soup over the rice.
4. Garnish with spring onions.
Spice it up by stirring in some wasabi, if desired.
