Tofu and Bok Choy “Goulash”
Any hearty, piquant soup with bits of ground or chopped beef could fairly be called a goulash. This all‐vegetable spin achieves a similar texture and flavor with fried crumbled firm tofu, along with ginger, garlic, chiles, and fermented black beans. If you don't have time to freeze or press the tofu, use it straight from the package; the texture will be a little less meaty, but cooking will help the extra moisture evaporate. For a more traditional take on the classic Eastern European goulash, see the variation.
1 12‐ounce package firm tofu, pressed, or directly from the package
3 tablespoons neutral oil, like grapeseed or corn
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 teaspoon hot red pepper flakes, or to taste
2 tablespoons fermented black beans
6 cups vegetable stock or water
1 head (about 1 pound) bok choy
Salt and freshly ground black pepper
- Using your hands or a fork, crumble the tofu in a small bowl until the pieces are small and uniform. You should have about 2 cups.
- Put the oil in a deep skillet or a medium saucepan over medium‐high heat. Add the garlic and ginger and cook, stirring occasionally, until softened and just beginning to color, about 3 minutes. Stir in the tofu, then let the mixture sit for a moment or two and stir again. Repeat several times, scraping any browned bits off the bottom of the pan with a wooden spoon, until the tofu, garlic, and ginger are golden and dry.
- Add the pepper flakes and black beans and stir until fragrant, mashing the beans slightly into the tofu mixture. Stir in the stock, then scrape up any tofu and seasonings stuck on the bottom of the pan. Bring to a boil, then lower the heat so that soup is just bubbling. Cover the pan and let the soup simmer for about 5 minutes.
- Meanwhile, cut the bok choy stalks first in half lengthwise, then crosswise into ribbons about ½‐inch wide; coarsely chop the leaves. Add to the soup, then raise the heat a little to continue simmering, and cover again. Cook until the bok choy is barely tender, another 3 to 5 minutes or so. Taste, add salt and pepper, and serve.
Variations:
More Traditional Goulash Soup with Tofu
Delete the ginger, red pepper flakes, and black beans. Instead, cook ¼ cup minced onion with the garlic and season the tofu as it cooks with 1 tablespoon paprika, followed by 2 tablespoons tomato paste. When you add the stock, also add 1 cup diced tomato (canned is fine). Use 1 pound chopped green cabbage (about 4 cups) instead of bok choy. Serve with Boiled Potatoes.
Tempeh “Goulash”
If you like the stronger flavor of tempeh, replace any or all of the tofu with Crunchy Crumbled Tempeh.
None Available.