Lettuce and tofu soup

Name: Lettuce and tofu soup Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 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

Minutes to Prepare: 10
Minutes to Cook: 5

Number of Servings: 4

Ingredients

7 ounces firm tofu2 tbsp. vegetable oil1 carrot, sliced thin1/2 inch piece of ginger root, shredded, or a tablespoon of minced pickled ginger3 scallions, sliced diagonally2 tablespoons soy sauce2 tablespoons dry sherry or rice wine1 tsp. sugar1 1/2 c. shredded romainesalt 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.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving