Spicy Tofu & Greens Soup

• Stock
• carrots, peeled & sliced↗2 cups
• onions, sliced↗2 cups
• parsley, chopped↗1 cup
• garlic cloves, sliced↗8
• slices fresh ginger, about the size of a quarter↗8
• dried chilies, sliced in half or 1/8-1/4 crushed red chili pepper flakes↗1 -2 1 -2
• water↗8 cups
• Soup
• cake firm tofu (12 ounces)↗1
• fresh ginger, grated↗1 tablespoon
• dried chilies, sliced in half or 1/8-1/4 crushed red chili pepper flakes↗1 -2 1 -2
• canola oil or 1 tablespoon peanut oil↗1 tablespoon
• soy sauce (2 tbsp)↗3⁄8 cup

  3⁄8

• carrot, julienned↗1⁄3 cup
• cup red pepper, julienned↗1⁄3
• cups greens, shredded (bok choy, mustard greens, kale, chinese cabbage, spinach, or pea shoots)↗2
• drops dark sesame oil↗3
• scallions, thinly sliced↗2

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Place stock ingredients in a large soup pot, cover, and bring to a boil on medium heat. Lower the heat and simmer for 45 minutes.

3. 3

   Meanwhile, slice the tofu into small, bite sized cubes and set aside in baking dish. Combine the ginger, garlic, chilies, oil, and 2 tbsp of the soy sauce in a heavy skillet, saute for a few seconds, and then add the tofu. Gently toss until evenly coated. Bake for 25 minutes, stirring twice to roast evenly. Remove the chili halves.

4. 4

   Strain the stock into another soup pot. Add the baked tofu and the carrots and peppers, and simmer for 3 to 4 minutes. Stir in the shredded greens. When the soup returns to a simmer, remove from the heat and add the sesame oil and the remaining 1/4 cup soy sauce.

5. 5

   Serve immediately, scattering freshly sliced scallions into each bowl.