Hot and Sour Tofu Soup

 
 
1 Tbsp olive oil
3/4 cup red bell peppers, cut into julienne strips
1 cup snow peas, steamed until almost tender

1/2 cup green onions, chopped
4 cups low sodium vegetable stock (or 2 cups stock & 2 cups water)

2 Tbsp soy sauce (gluten-free)
2 tsp red wine vinegar
1/2 tsp crushed hot red peppers flakes
2 Tbsp cornstarch
3 Tbsp water
1 tsp sesame oil
1/2 lb medium tofu, pressed*
then cut into 1/2 in cubes



Heat the olive oil in pot and sauté bell peppers until tender almost tender. Add vegetable stock and soy sauce. Bring to a boil then reduce to simmer, cover lightly and cook for 5 minutes. In a small bowl blend cornstarch with 3 tablespoons water.

In a bowl add the vinegar, pepper flakes, cornstarch blend and sesame oil. Then transfer into the hot soup, stir well then add the tofu, snow peas and green onions. Again cover and cook for about 5 minutes or until thick and bubbly. Serves 4


*How To Press Tofu