Tofu soup with Shiitake Mushroom
Tofu with shiitake mushroom is a riots of flavors, hot spicy pepper, soft shiitake, fresh mint leaves & the crispy tofu, are mind blowing…
Servings: 4 people
Calories:
Cost: 6€
Equipment
- knife
- water boiler
Ingredients
What you need to make this spicy vegan crispy tofu
- 200 grams firm tofu
- 2 tablespoon cold pressed olive oil or coconut oil
- 3 whole scallions/green onion
- 250 grams canned white beans
- 8 pieces of shiitake mushroom
- pinch salt and hot pepper (I used cayenne)
- 3 cups boiling water
- 1 teaspoon mustard seed sauce
- handful fresh mint leaves
Instructions
- Start by pat drying the tofu with a kitchen towel. Cut it into cubes, not too small!
- Put your non sticking pan on a heat source at medium-high, rub it with some few drops of olive/coconut oil.
- Place the tofu in the pan and space them out. Leave them to be crispy then turn the other side. It may take 10 mins depending on you heat.
- Run water on the onions and chop them, keep the white/red base aside.
- In a saucepan bring the white/red parts only, add the remaining olive/coconut oil, stir and cover to cook on medium-high heat about 4 mins.
- Put about 3 cups of water to boil in your boiler
- Now add the green part of the scallions and stir. cover and leave it to cook for 3 mins.
- During this time, drain the white beans, cut the shiitake if you have big pieces.
- Bring the beans, shiitake, salt and hot pepper to the onions, stir well and cook for a minute.
- Add the boiling water, stir well and cover.
- Once the boiling starts, cook for 3 mins and turn off the heat
- Bring the crispy tofu in the soup, stir well.
- Add the mustard seed sauce together with fresh mint leaves. Combine everything gently.
- Leave to cool or serve while hot. Enjoy yourself.
- Let me know how you found this soup by commenting on the post, subscribe for more recipes. Kiss you.
Notes
You can cook the onions while you are pan roasting the tofu if your cooker has several burners