Tofu Peanut Soup With Brown Rice

Chef Anna speaking. =)

This is the peanut soup topped with tofu that I made the other night. Lately, we chefs here have been trying to eat vegetarian for health and cost reasons. Peanut soup is one of the most delicious vegetarian dishes I know. I've been really into peanut soup ever since I had a bowl of it at a Ghana restaurant in Berkeley. It's very humble really, consisting mostly of some spices, some sweet potatoes, and tomatoes. However, if you bulk it up with brown rice and some golden tofu, it becomes a very satisfying meal.

To make the golden tofu, you need to take a block of tofu, drain it, and cut it up into small squares. Then you want to press down on the squares with a paper towel a few times to remove a lot of the liquid. This will help them fry a nice golden brown color. Once they've been drained of a lot of their liquid, stick them in a pan that contains about 2 Tbsp of peanut oil that has already been heated. Let the tofu cook there until one side is golden brown. Then keep flipping it until all sides are golden.

This link tells you how to make the peanut soup. I prefer to use crunchy peanut butter when making it because I like a little bit of crunch in the soup. We also used brown rice instead of regular rice since we consider it to be a healthier option. Anyways, enough rambling; here's the recipe:

http://www.epicurious.com/recipes/food/views/Peanut-Soup-with-Rice-and-Scallions-103559

Bon appetit!