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Nidhi's Keto Kitchen: Mabo Tofu Soup

Updated: Apr 1, 2019


-Olive oil 2 tsp

-Ginger minced 1 tsp

-Garlic minced 1 tsp

-Finely spring onions separate the white ½ cup from green 1 cup

-Finely Chopped green peppers 1 cup

-Finely chopped red peppers ½ cup

-Chop tofu (firm) 14 oz cut in ½ inch cubes

-Shiitake mushrooms *a must for this recipe* (I use the dried ones and boiled them in water to soften and then finely chop them).

-Vegetable stock 1 cup

-Water 1 cup

-Salt 1 tsp

-Ground black pepper ¼ tsps

-Coriander ¼ cup


1. Add oil in a pan

2. Add ginger and garlic

3. Add spring onions (only white part)

4. Add peppers

5. Sauté for 2 to 3 mins at each stage

6. Add tofu and sauté for few mins again.

7. Add salt (soup sauce has some salt already so be careful while adding salt)

8. Add ground black pepper, the soup sauce, vegetable stock, water and coriander

9. Bring it to boil for 5 mins to let the veggies and tofu take the flavor in.

*Serve it hot with greens of spring onion added on to it as garnish.*

*Recipe serves two people.*

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