Vietnamese Taro Soup with Peanut and Tofu
(Canh Khoai Sọ Nấu Lạc và Đậu Phụ) - Taro Soup with Peanut and Tofu is the great combination between taro, peanut and tofu for your delicious soup in Buddha days.
You can serve Taro Soup with Peanut and Tofu with other main meals and steamed rice. It is quite simple but really healthy.
- 2 – 3 Vietnamese taro
- 1 – 2 slices of tofu
- ½ bowl boiled peanut (no cover)
- Saw-tooth coriander leaves
- Salt, sugar, pepper
- Clean gently tofu, slice into medium cubes; bring to fry until their faces turn brown yellow. Put on plate added napkin paper to absorb wasted oil.
- Peel off the cover of taro, clean well and slice into medium cubes.
- Boil peanut, peel off the harsh cover. If you use dried peanut, you should soak them in water 1 night before bring to boil.
- Add peanut into pot, add more sliced taro and 4 – 5 bowls water, cook with small heat until peanut and taro are soft.
- Season to suit your flavor with salt and sugar. Then, add more fried tofu and cook more 3 minutes. Turn off the heat and sprinkle more sliced saw-tooth coriander on top.
- Finally, scoop onto bowl, sprinkle more pepper on top to increase its flavor. Serve Vietnamese Taro Soup with Peanut and Tofu with steamed rice as I told above is perfect.