Hot-and-sour tofu stew
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 3 • Difficulty: Easy
This classic soup is always a good idea, whether you’re serving it for lunch or dinner. Dried mushrooms are great in soups because the flavor is slightly more concentrated than fresh, but they do need to be soaked in hot water before using them. The rehydrating process plumps the mushrooms and removes some of the grit. After soaking, you may need to thoroughly rinse the mushrooms to make sure you’ve gotten it all. Wood-ear mushrooms, also known as cloud-ear mushrooms, can be found in the produce department of most supermarkets. Tofu provides high-quality protein and absorbs all the wonderful flavors of the broth.
Ingredients
Dried mushrooms
¾ oz, package, wood-ear variety
Peanut oil
2 tsp
Scallions
4 medium, chopped
Garlic
2 clove(s), minced
Fresh ginger
1 tsp, fresh, peeled and minced
Dried shiitake mushroom
½ pound(s), fresh, stems discarded, caps sliced
Carrots
2 medium, cut into matchstick-thin strips
Vegetable broth
4 cup(s), low-sodium
Unseasoned rice vinegar
3 Tbsp
Less sodium soy sauce
2 Tbsp
Dark sesame oil
1 tsp
Low-fat tofu
½ pound(s), soft, drained and cut into1⁄2-inch cubes
Red pepper flakes
¼ tsp
Spinach
6 oz, fresh, baby leaves, chopped
Cornstarch
2 Tbsp
Egg
1 large egg(s)
Instructions
1
Combine the dried mushrooms with enough hot water to cover by about 2 inches in a bowl. Let stand 15 minutes, then drain and coarsely chop.
2
Meanwhile, heat the peanut oil in a large nonstick saucepan over medium heat. Add the scallions, garlic, and ginger. Cook, stirring frequently, until fragrant and the scallions just begin to wilt, about 30 seconds. Add the shiitake mushrooms and carrots. Cook, stirring, until the vegetables are tender, about 6 minutes. Stir in the broth, vinegar, soy sauce, and sesame oil; bring to a boil. Add the drained dried mushrooms, tofu, and crushed red pepper. Reduce the heat and simmer about 6 minutes. Stir in the spinach and cook until it just begins to wilt, about 1 minute.
3
Combine the cornstarch and 3 tablespoons water in a small bowl; stir in about 1⁄4 cup of the hot liquid, then return to the pan. Cook, stirring constantly, until the mixture bubbles and thickens slightly, about 1 minute; remove from the heat. Lightly beat the egg with 1 tablespoon water; slowly pour in a stream into the stew while stirring constantly, until the egg sets in shreds. Serve at once. Yields 2 1/2 cups per serving.
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