Tofu Tom Yum Recipe
Make Tofu Tom Yum Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Aromatics
Tofu & Vegetables
Seasoning & Finishing
Method
Broth & Aromatics
Prepare aromatics
Smash the lemongrass stalks with the back of a knife and slice into 2–3 pieces each. Peel and thinly slice the galangal. Peel and halve the shallot; lightly smash the garlic cloves. Tear the kaffir lime leaves into 2–3 pieces to release oils. If using whole Thai chilies, crush them slightly (for heat control remove seeds).
In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Add the shallot and garlic and sauté for 1 minute until fragrant but not browned.
Add the sliced galangal, smashed lemongrass, torn kaffir lime leaves and chilies to the pot. Stir for 30 seconds.
Pour in 4 cups vegetable broth and 1 cup water. Bring to a simmer, then reduce heat to low and gently simmer for 10–12 minutes to infuse the aromatics. Keep the pot partially covered.
Tofu & Vegetables
While the broth simmers, prepare tofu and vegetables. Press the firm tofu between paper towels or a clean kitchen towel with a weight for 10 minutes to remove excess moisture. Cut tofu into 1-inch cubes.
Slice mushrooms, halve cherry tomatoes, and cut baby corn if needed. If using straw mushrooms or additional mushrooms, rinse and drain them.
After the broth has simmered 10–12 minutes, strain out the large aromatics (galangal, lemongrass pieces, and kaffir leaf stems) with a slotted spoon or sieve to keep the broth clear; you can leave some softened pieces if you like extra texture.
Increase heat to medium-high and add the tofu cubes, mushrooms (all varieties), baby corn, and cherry tomatoes to the simmering broth. Return to a gentle simmer and cook for 4–6 minutes, until mushrooms are tender and tofu heated through.
Seasoning & Finishing
Stir in 1 teaspoon Thai chili paste or red curry paste and 1 tablespoon soy sauce. Taste the broth.
Add 1 teaspoon brown or palm sugar and 3 tablespoons fresh lime juice. If using coconut milk for a creamy Tom Yum, stir in 1/2 cup now and heat gently without boiling for 1–2 minutes to combine.
Adjust seasoning: add up to 1/2 teaspoon sea salt or more soy sauce for saltiness, more lime juice for sourness, or more chili paste for heat. The classic tom yum balance is hot, sour, salty, and slightly sweet—adjust to taste.