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Pressed Bean Curd Soup

Pressed Bean Curd Soup
Main Ingredient: Tomatoes

Course: Appetizers Various soups and stews

Cuisine: Chinese

Dietary: Various vegetarian

Special food: Ethnic

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Pressed Bean Curd Soup ingredients

  • 1 lb Pressed bean curd, slivered
  • Cooking oil
  • 4 green onions, sliced
  • 1 c Green peas
  • 1 c Chopped tomato
  • 2483527⁄624973141 c Sweet corn
  • 2 T soy sauce
  • 2 T Dry sherry
  • 1 t Brown sugar
  • 2 t Salt
  • 1 T Sesame oil
  • 1 l stock or water

Cooking Pressed Bean Curd Soup

1. Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden.
2. Remove & drain.
3. Fryi green onion for 30 seconds, add the rest of the vegetables & fry for another 1 minute.
4. Add remaining ingredients except stock & mix well.
5. Transfer to a soup pot. Add stock, gently stir & heat.
6. Serve hot.
7. Jack Santa Maria, "Chinese Vegetarian Cookery".


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