Ingredients Jump to Instructions ↓

  1. 8 Dried Chinese mushrooms

  2. 8 cups 1896ml Vegetable stock

  3. 8 Ginger - peeled

  4. 1/2 Lime - peeled and sliced thin

  5. 4 tablespoons 60ml Lime juice

  6. 1 tablespoon 15ml Lemon juice

  7. 2 tablespoons 30ml Soy sauce

  8. 2 Chilies

  9. 1 lb 454g / 16oz Firm tofu - cut into chunks Cilantro - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse the mushrooms, put them in a small saucepan and cover with water. Bring them to a boil on high heat and swish the mushrooms to remove excess dirt. Discard the water. Rinse. Once again, cover the mushrooms and bring them to a boil, covered. Let sit 1 hour. Then drain, remove tough stems, squeeze out excess water and slice or cut in half. Bring the stock to a boil in a large saucepan on high heat, add the ginger and lime slices and cook for 2-3 minutes. Lower the heat and add the lime and lemon juice, soy sauce and chilies. Simmer for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes. Taste to check the balance of hot, sour and salt -- none should overwhelm the other F - and add more chilies, lime juice or soy sauce as needed. Serve garnished with chopped cilantro. Have a side dish of extra sliced chilies for those who like it hot. Keeps a few days refrigerated but it is best served fresh. Jeanne Marie Martin, "Vegan Delights"


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