RCI-VG.004.1434.001
Tofu and Ginger
Tofu and Ginger from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Pkg 10.5 Oz. firm tofu2 unit
- 1/2 unit
- vegetable oil For Frying1 unit
- 1/2 unit
- Soy Or Tamari Sauce2 Oz
- Sugar Or honey1 Tbsp
- 1/3 Tsp
- fresh ginger Root—grated2 Tsp
- Fresh Scallions—chopped8 unit
Method
1
Pour the vegetable stock into a medium saucepan and bring it to a gentle simmer over medium heat, skimming any foam that rises to the surface to maintain clarity.
8 minutes
2
Peel and finely slice or julienne the fresh ginger, then add it to the simmering stock and allow it to infuse, releasing its warming aromatic oils into the broth.
10 minutes
3
In a small bowl, whisk together the flour and water until a smooth, lump-free slurry forms, ensuring there are no dry pockets of flour remaining.
3 minutes
4
Slowly drizzle the flour slurry into the simmering broth while stirring continuously to gently thicken and bind the soup without disrupting its clarity.
4 minutes
5
Cut the silken tofu into small, even cubes of approximately 2 cm, handling them carefully to prevent breaking.
3 minutes
6
Gently lower the tofu cubes into the broth and simmer on low heat, being careful not to stir too vigorously so the tofu retains its shape.
5 minutes
7
Taste the broth and adjust seasoning as needed, then reduce the heat to the lowest setting and allow the flavors to meld together.
3 minutes
8
Ladle the clear soup carefully into warm bowls, ensuring each serving receives an equal portion of tofu and ginger, and serve immediately.