Stewed Mixed Vegetable with Textured Soy Meat and Tofu Soup
Stewed Mixed Vegetable with Textured Soy Meat and Tofu Soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stewed mixed vegetable with textured soy meat and tofu soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Stewed Mixed Vegetable with Textured Soy Meat and Tofu Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Stewed Mixed Vegetable with Textured Soy Meat and Tofu Soup is something that I’ve loved my whole life.

Put oil in pan then add garlic mixture to stir fry until scent. Put vegetables (from hard texture to soft : carrot, cabbage, mushroom, lettuce, spring onion and celery) and stir together. Seasoning with soy sauce, sugar and black soy sauce.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook stewed mixed vegetable with textured soy meat and tofu soup using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Stewed Mixed Vegetable with Textured Soy Meat and Tofu Soup:
  1. Make ready 200 g Chinese Cabbage
  2. Make ready 100 g White Cabbage
  3. Prepare 200 g Carrot
  4. Prepare 100 g White Lettuce
  5. Take 4 pcs. Shitake Mushroom
  6. Take 4 Celery
  7. Make ready 2 Spring Onion
  8. Get 10 pcs. Fried Tofu
  9. Make ready 50 g Textured Soy Meat
  10. Take 4 garlic cloves
  11. Prepare 1 tbsp White Pepper
  12. Make ready 3 root Coriander Root
  13. Prepare 1 ltr Water
  14. Make ready 2 tbsp Soy Sauce
  15. Make ready 1 tsp Black Soy Sauce
  16. Get 1 tbsp Sugar
  17. Make ready 1 tsp Pepper Powder
  18. Prepare 1 tsp Salt
  19. Make ready 1 tbsp Vegetable Oil

Today, I'm posting another soondubu jjigae (순두부 찌개), Korean soft tofu stew. This time, it's made with soondubu (also spelled sundubu, aka silken tofu), ripe kimchi and thinly sliced meat. This is a hearty baked stew of texturized vegetable protein, rice, carrots, onions and potatoes. Can be used as a vegetarian side dish, or to stuff roasted.

Instructions to make Stewed Mixed Vegetable with Textured Soy Meat and Tofu Soup:
  1. Prepare vegetables by cutting and cleaning. Set aside.Pound garlic, pepper and coriander root.
  2. Put oil in pan then add garlic mixture to stir fry until scent. Put vegetables (from hard texture to soft : carrot, cabbage, mushroom, lettuce, spring onion and celery) and stir together. Seasoning with soy sauce, sugar and black soy sauce.
  3. Pour cooked vegetables in hot pot and add water. Seasoning with salt and pepper. Cover with lid and bring to boil about 1/2 hours.
  4. Add fried tofu and soy meat. Boil at slow heat another 1/2 hour. Vegetable would be soft and taste is little salty, sweet and pepper flavor.
  5. Tip : Eat with steamed rice. You can change or add more vegetables as you like ; broccoli, cauliflower, spinach, turnip, champignon mushroom and etc. This vegetarian dish contains lots of nutrition and easy to cook at home.

Dried soy "meat" – known to vegetarians as either TVP, textured vegetable protein, or TSP, textured soy protein – makes a convenient addition to tofu and tempeh in your meatless repertoire. Unlike its animal counterpart, TVP stores long-term without refrigeration. Seafood Tofu is developed by the revolution of traditional soft tofu into a juicy mouth feel, springly textured tofu loved by all chefs. The excellent combination of seafood taste with soy health ingredient given it becomes the right choice for steamboat or even any other stir fry dishes. While it may sound more like a science experiment than a pantry staple, textured vegetable protein (TVP) can help you create hearty meals with no meat in sight.

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