Recipe: Soft Tofu in Spicy Lime Broth (and Basic Vegetable Broth recipe)

SOFT TOFU IN SPICY LIME BROTH

"Throughout Asia, soft or silken tofu cubes are often floated in clear soups. I thought serving the soft, delicate-flavored tofu squares in a spicy, gutsy broth would give a yin-yang contrast to this soup."

1 ounce bean threads
1/2 pound soft or silken tofu
4 small fresh hot red chilies (or 2 jalapeno peppers)
6 cups Basic Vegetable Broth (recipe follows)
2 tablespoons fish sauce (nuoc mom or nam pla)
6 Kaffir lime leaves
1 teaspoon freshly ground black pepper
2 limes, juiced
1 Strips lime zest (for garnish)

In a bowl, soak the bean threads in warm water for about 15 minutes, or until soft. Drain and cut into 4-inch lengths, if desired. Cut the tofu into small cubes. Slice the chilies; do not remove the seeds if you want the broth to be really hot and spicy.

In a stainless-steel or coated-aluminum wok, combine the broth, fish sauce, chilies, lime leaves, and black pepper. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes, or until the broth is flavorful. Remove the lime leaves and discard them. Add the bean threads and tofu, then stir in the lime juice and heat for another 5 minutes.

Garnish with the lime zest and serve.

BASIC VEGETABLE BROTH

12 cups cold water
8 carrots
6 romaine lettuce leaves
4 celery stalks
1 medium onion
Salt for servings

Bring to boil; simmer uncovered for 3 hours or until broth reduces by half. Strain; store.

Makes 4 servings
Source: New Wok Cooking by Rosa Ross