Serves 6 30 minutes or fewer Roasted and fresh bell peppers add a hint of sweetness to a satisfying stew that gets extra heat from prepared chile sauce.

Serves 6
30 minutes or fewer
Roasted and fresh bell peppers add a hint of sweetness to a satisfying stew that gets extra heat from prepared chile sauce.

Ingredients

  • 1 16-oz. jar (2 cups) roasted red peppers, rinsed and drained
  • 2 Tbs. sambal oelek chile paste or chile-garlic sauce, such as Huy Fong (see below for home-made recipes)
  • 2 cups low-sodium vegetable broth
  • 1 16-oz. pkg (2 cups). firm or extra-firm tofu, cut into 1-inch cubes
  • 2 medium bell peppers, thinly sliced (2 cups)
  • 1 10-oz. pkg. frozen\fresh baby spinach

Directions

  1. Combine roasted peppers and chile paste in blender or food processor; purée until smooth.
  2. Transfer purée to soup pot, add broth and 2 cups water; bring to a boil.
  3. Add tofu cubes and bell peppers, and simmer 5 minutes, or until bell peppers are tender.
  4. Add spinach, and simmer 5 minutes, or until spinach is bright green and soup is heated through.
  5. Season with salt and pepper, for taste (if you wish).
  6. Serve.

Chili Garlic Sauce

  • 6 ounces\1 cup hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
  • 4 cloves garlic, chopped
  • ½ teaspoon salt
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons distilled white vinegar
  1. Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture.
  2. Take a whiff and it should make you sweat a bit. Taste and adjust the flavour with add extra salt or sugar.
  3. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw.
  4. Remove from the heat and set aside to cool.
  5. Transfer to a jar and store in the refrigerator.
  6. Makes a about 2/3 cups.

Raw Chili Garlic Sauce

  • 6 ounces hot chiles\ 1 cup (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons distilled white vinegar
  1. Put all the ingredients in an electric mini chopper or food processor. Process to a coarse texture.
  2. Take a whiff and it should make you sweat a bit. Taste and adjust the flavour with add extra salt or sugar.
  3. Transfer to a small jar and refrigerate. Let stand at least 30 minutes before using to allow the flavours to blend.
  4. Makes about 2/3 cup.

Note:

If you find this too hot, add some bell pepper to tone it down. You can also lessen the heat with sugar, salt and/or vinegar.

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