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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.2
  • Total Fat: 10.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,712.7 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 7.2 g

View full nutritional breakdown of Lettuce and tofu soup calories by ingredient
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Lettuce and tofu soup

Submitted by: MIGHTYPOG

Introduction

The whole family liked this; granted, the kids are used to Asian food and like tofu. It's surprisingly substantial given the delicacy of the ingredients. Wonderfully low cal. The whole family liked this; granted, the kids are used to Asian food and like tofu. It's surprisingly substantial given the delicacy of the ingredients. Wonderfully low cal.
Number of Servings: 4

Ingredients

    7 ounces firm tofu
    2 tbsp. vegetable oil
    1 carrot, sliced thin
    1/2 inch piece of ginger root, shredded, or a tablespoon of minced pickled ginger
    3 scallions, sliced diagonally
    2 tablespoons soy sauce
    2 tablespoons dry sherry or rice wine
    1 tsp. sugar
    1 1/2 c. shredded romaine
    salt and pepper to taste

Directions

Have everything ready to go before starting the heat, because once you start cooking it goes fast. Cut the tofu into small cubes, prep the veggies. Then heat the oil on high in a soup pot, wok or deep saucepan. If using a metal pan, get a thin metal spatula, as tofu sticks like crazy. Stir fry it until it's nice and golden. Take it out and set it on a paper towel. There won't be much oil left, but toss the carrots, ginger and onions in and stir fry them briskly for two minutes. Then dump in the broth, bring it to a simmer, and simmer it just one minute. Add the lettuce, simmer it just till it wilts, then add the tofu, heat it for a scant minute, season to taste and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user MIGHTYPOG.






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