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Buddhist Tofu Soup recipe (Soup)

Yield: 4 servings

1 lb firm tofu, cut in 1/2' cubes
4 cups vegetable broth
1 cup Chinese cabbage, cut in 1' strips
1 cup broccoli florets
2   zucchini, cut in Ό' slices
2 tablespoons cilantro, finely chopped
2 tablespoons ginger, grated
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon teriyaki sauce
4 teaspoons sesame oil
some   Thai chillies

Posted by RiVD on Mar 27, 2011


In a medium bowl mix soy sauce, hoisin sauce and teriyaki sauce with 2 tablespoon of vegetable stock.

Add tofu and oil and blend well.

Pour the rest of the stock together with the tofu in a large pot and bring to a boil.

Add zucchini and simmer for 2 minutes.

Add Chinese cabbage and simmer for 2 minutes.

Add cilantro, ginger and chillies.

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