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Buddhist Tofu Soup


Grams Firm Tofu-- cut in 1/2" cubes
Grams broccoli florets
Grams chinese cabbage-- cut in 1 inch strips
Small zucchini --cut in 1/4" slices
1 litre
vegetable broth
2 tbs
soy sauce
2 tbs
hoisin sauce
1 tbs
black beansauce
4 tsp
sesame oil
2 tbs
fresh cilantro-- finely chopped
2 tbs
fresh gingerroot -- grated
Recipe By: "Just an H"; Serving Size: 4


Mix soy sauce, Hoisin sauce and black bean sauce with a couple of tablespoons of bouillon.
Add to tofu, blend well.

Prepare the vegetables.

Pour the rest of the bouillon together with the tofu in a large (at least 3 liter) cast iron pan and bring to a boil.
when boiling add broccoli.
After 2 minutes add zucchini.
After 2 minutes add chinese cabbage and snow peas.
After 2 more minutes add cilantro and ginger.

Note: of course, any kind of vegetable may be used in this soup.

Recipe group: Lunch,Soup.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from Tabitha - was inserted by Renato Pichler / 2002-04-30 22:26:25

This is a recipe from the European Vegetarian Union database (
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