Pressed Bean Curd Soup
- Main Ingredient: Tomatoes
- Course: Appetizers Various soups and stews
- Cuisine: Chinese
- Dietary: Various vegetarian
- Special food: Ethnic
- Yield:
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
- 1⁄2 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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