Tofu W. Vegetable Soup (for 2) Recipe

Prepare tofu

Drain the 10 oz block of tofu, press between paper towels or a clean kitchen towel with a weight for 10–15 minutes to remove excess water. After pressing, cut tofu into 1/2-inch cubes. If crisping, lightly toss cubes with 1 tbs cornstarch and set aside.

Vegetables and aromatics

Peel and slice the carrot into thin rounds or matchsticks. Clean and slice mushrooms into 1/4-inch slices. Rinse and quarter the baby bok choy lengthwise (if using napa, slice into 1/2-inch ribbons). Mince garlic and ginger. Slice green onions thinly, keeping white and green parts separate. Chop cilantro/parsley and cut lime into wedges.

Heat 1 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. When shimmering, add tofu cubes in a single layer. Let them sear undisturbed for 3–4 minutes until golden, then flip and brown the other sides 2–3 minutes. Remove and set on a paper towel-lined plate. If you prefer not to crisp, skip this step and add tofu later to the simmering soup.

In a medium pot, heat 1 tbs olive or neutral oil over medium heat. Add the white parts of the green onions, minced garlic (3 cloves) and minced ginger (1 tbs). Sauté for 30–60 seconds until fragrant but not browned.

Pour in 4 cups vegetable broth and 1 cup water. Stir in 1 tbs soy sauce, 1 tsp mirin (if using), 1 tsp sesame oil, 1 tsp salt and 1 tsp black pepper. Bring to a gentle boil over medium-high heat.

Add the sliced carrots and mushrooms to the pot. Reduce heat to a simmer and cook 6–8 minutes until carrots are just tender and mushrooms are softened.

Stir in the bok choy (or napa cabbage), 1 tbs frozen peas and 2 tbs corn. Simmer 2–3 more minutes until greens are wilted and peas/corn are heated through.

If you did not crisp the tofu earlier, gently add the raw tofu cubes now and simmer 2–3 minutes to heat through. If you browned the tofu, add it to the pot in the last minute to warm and not become soggy.

Taste the broth and adjust seasoning with additional soy sauce or salt as needed. If you want more heat, sprinkle red pepper flakes (1 tsp) to taste and stir.

Ladle soup into two bowls. Garnish each bowl with sliced green onion tops, chopped cilantro/parsley (1 tbsp each), a squeeze of lime, and a sprinkle of sesame seeds (1/2 tsp each). Serve immediately.