Green Pea Soup with Marinated Tofu
⏳ Time
2 hours 40 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Do you still think of tofu as something akin to window putty? Maybe it's healthy, but completely tasteless? You just don’t know how to handle it! In this recipe, John Smith acts as the advocate for soy cheese: he doesn’t try to make it resemble fish or meat, but treats it as a full-fledged ingredient. If you marinate tofu (just for a short time!) in a simple mixture of soy sauce, lemon juice, and sugar, it will take on a surprisingly delightful flavor reminiscent of either bamboo shoots or lemon marmalade, making it a perfect addition to the young pea soup. The soup itself, enhanced with an Asian touch from lemongrass, needs no advocates; these green soups are a true comfort during the muddy transitional season. This recipe was shared with us by John Smith, the chef of a popular American eatery.
Ingredients
- Frozen green bean pods - 21.2 oz
- Spinach - 1.8 oz
- Coconut Liqueur - 4 fl oz
- Mint - to taste
- Tarragon - to taste
- Basil - to taste
- Grated Ginger Root - 0.7 oz
- Lemongrass - to taste
- Garam Masala - to taste
- Tofu - 10.6 oz
- Soy Sauce - 3 fl oz
- Water - 13 fl oz
- Meyer Lemon Juice - 0 fl oz
- Sugar - 0.7 oz
- Herbs - to taste
Step by Step guide
Step 1
Prepare the marinated tofu. In a saucepan, combine soy sauce, water, lemon juice, and sugar.
Step 2
Stir and bring to a boil.
Step 3
Place the tofu pieces in the marinade, cover with a lid, and let sit for 2 hours.
Step 4
Prepare the soup. Peel the ginger and slice it thinly.
Step 5
Bruise the lemongrass with a knife.
Step 6
In a saucepan, combine the peas, coconut cream, spinach, mint, tarragon, basil, ginger, and lemongrass.
Step 7
Add 400 ml of water.
Step 8
Season to taste with garam masala.
Step 9
Bring to a boil and blend the soup with an immersion blender.
Step 10
Before serving, ladle the soup into bowls.
Step 11
Sauté the tofu and slice it thinly.
Step 12
Garnish the soup with tofu and herbs.
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