| Recipe Title: Corn and Tofu Chowder Contributed by: Luv2Wok
Additional Credits for Recipe
| From "My Students' Favorite Chinese Recipes" by Norma Chang |
Note from the Diva
Silken tofu is very custardy, best use in soup or as a cottage cheese or yogurt substitute. Soft tofu is firmer than silken tofu but still very fragile. The difference in tofu texture is the water content. Silken tofu has the highest water content, extra firm has the lowest water content. Choose variety depending on what you are going to do with it.
|
List of Ingredients
4 cups chicken broth or vegetable broth
1 14-ounce can cream-style corn
1/2 pound (1/2 block) silken or soft tofu, mashed with a fork
1-2 eggs, lighten beaten
thinly slices scallion or chives for garnish
few drops Asian sesame oil or to taste (optional)
Asian chili sauce to taste (optional)
|
Preparation
| Bring broth to boil. Add corn and tofu. Bring to boil. Stir in eggs. Garnish with scallion, flavor with sesame oil and/or chili sauce. Enjoy. | Cookbook Category
Soup-Hot
General Cooking/Prep Method
Stovetop
Recipe Type - Categories
Chinese Cuisine
Extra Features of Recipe
Difficulty Level-Quick & Easy
7 Ingredients or Less
Vegetarian/Vegan
Tested & Approved Recipe
Yes! |
Appetizers