Marinated Tofu and Lettuce Soup Recipe

Number of serving: 4

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredient A

  • 2 tablespoon olive or grape seed or sunflower oil

  • 230g (8 ounce) marinated tofu, rinsed and cut into cube shape

  • 130g (4.5 ounce) romaine lettuce, rinse and shredded

Ingredient B

  • 3 spring onions, cut to 1cm lengths

  • 2 garlic cloves, finely sliced

  • 1 carrot, thinly sliced

Ingredient C

  • 1.3liter (45 ounce) vegetable stock

  • 2 tablespoon soy sauce

  • 1 tablespoon dry sherry or vermouth

Ingredient D

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper



Heat the oil in a pan, put in the tofu and stir fry for 3 minutes or until browned. Remove tofu from oil, best if place the tofu on kitchen paper towel to remove more oil. Put in ingredient A into the same pan, stir fry for 3 minutes. Put in Ingredient C. Bring to a boil and cook for another 1 minutes. Put in the lettuce and cook for another 2 minutes, or until it just wilts. Add the tofu and Ingredient D. Ready to serve.

Health tips: This is a Hi fiber vegetarian soup.


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