Ingredients with Measurements:
- 1 block of lufu (firm tofu), cut into small cubes
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 4 cups vegetable broth
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Whisk
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the sliced red and green bell peppers and mushrooms and sauté for another 2-3 minutes until slightly softened.
4. Add the vegetable broth, rice vinegar, soy sauce, and chili paste to the pot and bring to a boil.
5. Reduce the heat to low and add the cubed lufu to the pot. Simmer for 10-15 minutes until the lufu is heated through and slightly softened.
6. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the pot and stir until the soup thickens slightly.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
Calories: 120
Fat: 5g
Carbohydrates: 11g
Protein: 9g
Sodium: 900mg
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Apple cider vinegar or white vinegar can be used instead of rice vinegar.
- Sriracha or red pepper flakes can be used instead of chili paste.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables such as carrots, snow peas, or bok choy.
- Add a beaten egg to the soup for an egg drop effect.
Tips and tricks:
- Be sure to cut the lufu into small cubes so that it cooks evenly.
- Adjust the amount of chili paste to your desired level of spiciness.
- If the soup is too sour, add a pinch of sugar to balance the flavors.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the hot and sour lufu in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a side salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the lufu is too soft, add it to the soup towards the end of the cooking time.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Hot and sour soup is a popular Chinese soup that has been around for centuries. It is believed to have originated in the Sichuan province of China.
Flavor profiles:
The hot and sour lufu has a tangy and spicy flavor profile with a slightly sour taste from the rice vinegar.
Serving suggestions:
Serve the hot and sour lufu as a main dish for lunch or dinner.
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Region: Chinese