Egg Tofu with Cucumber Soup
This is Chinese most famous soup. It is basically made with 3 simple ingredients found in almost any refrigerator, and it's easy to learn, also great for entertaining.
Prep time: 5 minutes
Cook time: 10 minutes
Utensils:
Wok, bowl.
Serves 2
Ingredients:
1/2 cucumber, cut lengthwise into half, then slice well
3.5 oz./100 g tofu, cut into 1/2-inch thick and 1-inch long cubes
1 preserved egg, cut into 1-inch cubes
1 tbsp. freshly grated ginger root
2 bunches coriander, chopped fine
2 tbsps. vegetable oil, for stir-frying
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl
Directions:
1. Preheat a wok over high for 1 minute before adding 2 tbsps. vegetable oil, heat the oil and swirl to coat surface till hot, cook tofu cubes until golden-brown.
2. Add preserved egg cubes, minced ginger, 2 cups water, and salt into the wok in question, bring to a boil.
3. Swirl the cornstarch and water mixture into the wok in which it was cooked, cook briefly to mix everything together, then add cucumber slices and coriander, cook over medium high heat until cucumber turns tender, which will take about 2-3 minutes.
4. When cooked, ladle into warmed bowl, let cool 5 minutes before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 12.16 g |
| Total fat: 6.44 g |
| Carbohydrate: 3.4 g |
| Calories: 120.6 kcal |
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