Source: dLife

A clear soup with tasty vegetables.

Servings

2 tbsp peanut oil (or sunflower oil)
7 oz Tofu, hickory smoke, baked , cubed (or marinated)
3 scallions , sliced
2 medium garlic cloves , cut into thin strips
1 medium carrots , finely sliced into rounds
4 cup low sodium vegetable broth
2 tbsp light soy sauce
1 tbsp cooking sherry (or vemouth)
1 tsp SPLENDA® No Calorie Sweetener, granulated
4 oz romaine lettuce , shredded
1 pinch salt and pepper

1 Heat the oil in a preheated wok. Stir fry the tofu cubes until browned. Drain on paper towels and set aside.
2 Add the scallions, garlic and carrot to the wok and stir fry for 2 minutes.
3 Add the stock, soy sauce, sherry or vermouth, sugar, lettuce and fried tofu. Heat gently for 1 minute.
4 Season to taste, serve hot.

Use smoked or marinated tofu for more flavor.