Green Pea Soup with Marinated Tofu
4 servings
160 minutes
Do you still think that tofu is window putty? Maybe it is useful, but absolutely tasteless? You just don't know how to handle it! In this recipe, Vlad Suchkov acts as an advocate of soy cheese: he does not try to portray it as either fish or meat, but treats it as a full-fledged product. If you keep tofu (not for long!) in an elementary marinade of soy sauce, lemon juice and sugar, it will taste like an amazing thing, reminiscent of either a bamboo shoot or lemon marmalade, and will fit very well into the soup of young peas. And the soup itself, where an Asian accent is added by means of lemongrass, does not need advocates: such green soups are a real consolation for us in the slushy off-season. Vlad Suchkov shared this recipe with us, Chef of Blush gastrobar.
1
Prepare marinated tofu. Combine soy sauce, water, lemon juice, and sugar in a saucepan.
- Soy sauce: 100 ml
- Water: 400 ml
- Lemon juice: 15 ml
- Sugar: 20 g
2
Stir and bring to a boil.
3
Place tofu pieces in marinade, cover with a lid, and let sit for 2 hours.
- Tofu: 300 g
4
Prepare the soup. Peel and thinly slice the ginger.
- Fresh ginger: 20 g
5
Smash the lemongrass with a knife.
- Lemongrass: to taste
6
Mix peas, coconut cream, spinach, mint, tarragon, basil, ginger, and lemongrass in a saucepan.
- Frozen green peas: 600 g
- Coconut cream: 120 ml
- Spinach: 50 g
- Mint: to taste
- Tarragon: to taste
- Basil: to taste
- Fresh ginger: 20 g
- Lemongrass: to taste
7
Add 400 ml of water.
- Water: 400 ml
8
Season to taste with garam masala.
- Garam masala: to taste
9
Bring the soup to a boil and blend it with a blender.
10
Pour the soup into bowls before serving.
11
Fry the tofu and slice it thinly.
- Tofu: 300 g
12
Garnish the soup with tofu and greens.
- Tofu: 300 g
- Fresh herbs: to taste