frozen-tofu soup with peas and omelette

by Chen

tofu soup

It’s not frozen soup made from tofu. It’s soup made from frozen-tofu.

Frozen-tofu is a winter-essential in my family. The freezing process doesn’t do much to the flavor but contributes a lot to the texture. The final product is no longer smooth or silky but very meaty and soaks up any sauce even better.

Here is frozen-tofu how-to:
* Slice the tofu into 1/2-inch thick slices
* Arrange the cutlets in one single layer on a large piece of plastic wrap, fold over the wrap to cover the slices, firmly press the seal and put them in the freezer. Alternatively, you can keep them in a freezer-safe container and cover and freeze.
* Once the tofu is completely frozen, it is ready to be used. Let it thaw in the refrigerator before using.

frozen-tofu soup with peas and omelette
Makes 2 servings

8 oz frozen-tofu, thawed (see above for how-to)
1 1/2 cup low-sodium chicken broth
1/4 cup green peas
1 egg
oil for making the omelette
salt and white pepper
sesame oil for serving

Beat the egg with a pinch of salt. Make an omelette. Transfer it to a cutting board and slice into 1/2-inch wide stripes.

In a medium pot, bring the chicken broth and tofu to a boil over medium heat. Add the peas and cook until the peas are tender. Add the egg slices to the pot and gently stir to combine. Adjust the salt and pepper to taste. Remove from the heat. Serve with a few drops of sesame oil.

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