Beef Style Tofu Vegetable Soup
1 (16 ounce) block firm tofu, bite sized pieces
1 teaspoon beef style bouillon
1 tablespoon olive oil
2 cloves garlic, one crushed, the other finely chopped
1-2 green onions, sliced, white parts separated
3 cups beef style broth or 3 cups water and three teaspoons of beef style bouillon
2 broccoli bundles, stalks only, sliced and quartered (you can use florets too, but add later on)
1 large carrot, cut into match sticks
3 large shiitake or portobello mushrooms, finely sliced
couple leaves fresh spinach, sliced
1.Sprinkle tofu pieces evenly with the teaspoon of beef style bouillon and let the pieces sit for at least ten minutes to absorb the flavor. Heat the olive oil in a boiler or dutch oven, then add crushed garlic.
2. Cook the garlic until brown on both sides, discard and then add white parts of green onion. Stir fry onion until the pieces begin to wilt, and then add the broth. Bring broth to boil before adding broccoli stalks and carrots, and then let the vegetables cook for five minutes.
3. Add mushrooms, remaining green onions, sliced garlic, and tofu to the soup, and cook for another five minutes. Finally, add the sliced spinach, remove the pot from the heat and cover for five minutes.
Source of recipe: This is another case of me throwing stuff into a pot at lunch time, only now have I started to pay attention to what I am doing in order to duplicate the recipe, as opposed to just day dreaming about that time I made that great dish out of thin air... *sigh*