THAI TOFU SOUP
A spicy, delicate soup
Servings: 4
Calories: 231kcal
Ingredients
- 1 block of firm or extra-firm tofu
- 8 oz. button mushrooms sliced
- 6 carrots trimmed and sliced
- 8 oz. snow peas
- 1 Thai chili minced (optional)
- 1 can light coconut milk
- ⅓ cup low-sodium soy sauce
- 4 cups water or vegetable broth
- Optional Toppings
- diced green onion
- cilantro leaves
- lime wedges
Instructions
- Prepare tofu: Preheat oven to 400F (204C). Drain tofu and press between layers of paper towels to remove as much liquid as possible. Cut into bite-sized cubes and arrange on a parchment-lined baking sheet. Bake for 20 minutes or until the cubes begin to brown.
- Meanwhile, heat a soup pot over medium-high and add vegetables, coconut milk, soy sauce, and water or broth. Bring to a boil. Reduce heat to a gentle simmer.
- Add baked tofu to the soup pot and simmer for an additional ~10 minutes.
Notes
Baking helps the tofu better absorb the flavors of the soup. If you don't have time to bake, simply throw cubes in with the rest of the ingredients. Your tofu will be less flavorful.