Hominy Soup with Hickory-Smoked Tofu
The soup started with the broth -- in this case a corn stock that I made earlier in the day in the pressure cooker (much like this version).
We started with a soup pot over med-high heat and added 1 tbs. of olive oil and 1 medium onion diced, 2 medium carrots diced and cooked for 3-4 minutes. Then we added two cloves of garlic, minced and cooked it all for one additional minute.
Next, we added 1 tsp. cumin, 1 tsp. Mexican oregano, 2 tsp. smoked paprika, 2 tsp. smoked salt, 1 tsp. black pepper and cooked it for one additional minute.
It turned out that we had two types of hominy (white and golden) so we stirred in both 15oz cans (drained and rinsed) to the pot. At this point we added six cups of the corn stock, 1 tbs. of tamari, and brought the soup a boil, then reduced it to a simmer and cooked it for 30-40 minutes.
While that was cooking, we made the smoked tofu by dividing it into eight cutlets and smoking them in hickory chips for 25 minutes.
Next, in a wok on med-high heat, we cooked the tofu in 1 tbs. of olive oil until golden brown (about 4=5 minutes per-side). Add a splash of tamari at the end of cooking and cook for 1 additional minute.
We removed the tofu from the wok, let cool for a few minutes, then shredded it into strips.
When the soup was about finished, we checked it for seasoning -- if it still needs a little help, mix 2 tsp. of a dark miso with a little of the broth, and whisk it into the soup -- it adds a nice depth.
Add the soup to a warm bowl and top with the smoked tofu slices and a splash of lime. Serve with hot sauce on the side.