1Mix the 5-spice powder, garlic, and 2 tsp. of the soy sauce in a bowl, add the tofu cubes, and stir gently to coat. Put aside.
2In a medium sized heavy bottomed pot or wok heat 3 tsp. of the oil to medium low. Add the ginger and stirfry 1 minute.
3Add the sliced onions and sautee approx. 4 minutes until translucent but not brown.
4Stir in the ground chilis or paprika.
5Move everything in the pot or wok to one side, add the remaining tsp. of oil, dump in the marinated tofu cubes, and gently stirfry them for about a minute.
6Reduce the heat to low, stir in the halved tomatoes, sprinkle in the sesame oil or ground chipotle powder, add the remaining soy sauce, and slowly (carefully) pour in the boiling water. Let simmer, covered, for 6 minutes.
7Turn off heat, stir in the lemon juice. Taste to adjust seasoning (soy sauce, lemon, water).
8Ladle into soup bowls and garnish w/ sliced scallion. May serve w/ a bowl of rice or rice cakes on the side.
What do people expect when they order a Hot Toddy? Not the original Jerry Thomas version; those are gross, says Jeffrey. Give your guests something flavorful that really warms them up. Start with a good Scotch Whisky and layer on lemon juice, ginger honey syrup and pimento dram. That is something worth drinking on a cold winter night!
How to Make a Simple Vegetarian Soup
Jason Fox, executive chef of Commonwealth in San Francisco, says guests are always asking him how he makes the simple vegetarian soup he serves at the restaurant. So he showed us! How nice.