1/2 tablespoon Szechwan hot sauce or any other hot sauce
1 tablespoon lemon-pepper seasoning
1 teaspoon powdered ginger
5 white mushrooms, sliced
3 ripe plum tomatoes, peeled and chopped coarsely
Wakame (dried seaweed- optional)
Ramen noodles (optional)
Press the water out of the tofu.
Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
Remove the tofu from the refrigerator and let thaw in hot water.
Cut tofu into small 1/2-inch square cubes.
In a large soup pot, heat up the oil; add tofu and stir around until
tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2
cup of stock. Stir until vegetables are soft - about 10 minutes).
Add remaining ingredients and simmer on low for 30 minutes.
Add cooked noodles prior to serving.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe Goldmine is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.