Tofu Vegetable Soup Recipe

Press and cube tofu

Wrap the extra-firm tofu in paper towels or a clean kitchen towel and place a weight on top for 15–30 minutes to press out excess water. After pressing, cut tofu into 1-inch cubes and toss gently with 1 tablespoon cornstarch to lightly coat—this helps the tofu keep shape in the soup.

Prepare produce

Peel and slice the carrot on the bias, slice celery, thinly slice mushrooms, separate white and green parts of the green onions and slice them, and roughly chop the spinach or kale. Mince the garlic and grate the ginger. If using frozen peas/corn, measure and keep ready.

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. When hot, add the cubed tofu in a single layer (work in two batches if needed). Cook without stirring for 2–3 minutes to develop a light crust, then carefully turn cubes to brown on 2–3 other sides, about 4–6 minutes total. Remove tofu to a plate and set aside while you make the soup. (If you prefer, you can skip browning and add tofu directly to the soup—browning gives better texture.)

Reduce heat to medium. Add 1 tablespoon oil to the same pot if needed. Add diced onion and the white parts of the green onions and sauté for 3–4 minutes until translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant, stirring so they don't burn.

Add sliced carrot, celery, and mushrooms to the pot. Sauté for 3–4 minutes to soften and release flavors.

Pour in 6 cups vegetable broth and 1 cup water. Stir in 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Bring to a gentle boil, then reduce heat and simmer uncovered for 8–10 minutes until vegetables are tender-crisp.

Taste the broth and adjust seasoning: add more soy sauce for saltiness, more vinegar for brightness, or a pinch of sugar if it tastes too salty.

Add the browned tofu back into the pot along with frozen peas and corn (if using). Stir gently and simmer 2–3 minutes to heat through.

Add the spinach or chopped kale and the green parts of the sliced green onions. Stir until greens wilt, about 1–2 minutes.

Turn off heat. Stir in chopped cilantro/parsley and sprinkle toasted sesame seeds on top. Serve hot with lime wedges on the side to squeeze over individual bowls.