Thai Tofu Soup Food

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THAI VEGETABLE STIR-FRY WITH TOFU



Thai Vegetable Stir-Fry with Tofu image

This Thai-inspired vegetable stir-fry sings with flavor, and the recipe is flexible for whatever vegetables you have on hand in your kitchen.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 30m

Yield 4

Number Of Ingredients 25

For the Tofu:
3 tablespoons hoisin sauce
1 tablespoon brown sugar, packed
12 ounces (350 grams) medium-firmness tofu, 2 1/2 cups cubed)
3/4 cup all-purpose flour
6 tablespoons vegetable oil (divided)
For the Stir-Fry Sauce:
1/4 cup vegetable stock
1/4 cup soy sauce
2 tablespoons sweet chili sauce
1 tablespoon hoisin sauce
1 tablespoon sherry (or cooking sherry)
1 teaspoon rice vinegar (or regular white vinegar)
For the Stir-Fry:
1 tablespoon finely chopped purple or white onion
3 to 4 cloves garlic (minced)
1 medium carrot (sliced)
1 stalk celery (sliced thickly)
1 1/2 to 2 cups broccoli florets
6 to 7 shiitake mushrooms (sliced)
1 1/2 to 2 cups bok choy (baby, or chopped green cabbage)
1 red bell pepper ( sliced)
Optional: lemon or lime juice
Optional: fresh chili slices or chili flakes
Jasmine rice, for serving

Steps:

  • Gather the ingredients.
  • In a small mixing bowl, stir together the hoisin sauce and brown sugar until sugar dissolves.
  • Slice tofu into 1- to 1 1/2-inch cubes or rectangles and add to the marinade, gently turning to saturate. Set in the refrigerator.
  • Combine stir-fry sauce ingredients in a cup and set aside.
  • Distribute flour over a large dinner plate. Remove tofu from refrigerator and gently turn each piece in the flour. Let tofu remain sitting in the flour.
  • Heat a small to medium frying pan over high heat. Add 5 tablespoons vegetable oil. When oil is hot, add the floured tofu cubes. Fry 1 minute, then turn tofu and fry 1 more minute or until medium-browned on both sides. Remove tofu from oil and set on paper towel to drain. Reduce heat to medium-low and continue frying until all tofu is cooked. Reserve fried tofu on a sheet pan in a warm oven.
  • Heat a wok or large frying pan over high heat. Add 1 tablespoon oil plus onion and garlic, and stir-fry 1 minute. Add carrot and celery plus 2 tablespoons of stir-fry sauce. Stir-fry for 2 minutes.
  • Add broccoli and mushrooms. Stir-fry 2 minutes, adding more of the stir-fry sauce as you go.
  • Add bok choy, red pepper, and remaining stir-fry sauce, frying everything together until vegetables are cooked but still retain some crispness (2 to 3 minutes). Remove from heat and taste-test. If too salty or sweet for your taste, add a little lime or lemon juice. Add more soy sauce if not salty or flavorful enough. Some fresh-cut chili or chili flakes can be added for more spice.
  • To serve, transfer vegetables onto a serving plate or individual plates or bowls. Tip the pan to drizzle remaining sauce over, then top with the warm tofu. Serve with Thai jasmine rice .

Nutrition Facts : Calories 542 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 8 g, Protein 25 g, SaturatedFat 3 g, Sodium 1294 mg, Sugar 18 g, Fat 30 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

THAI TOFU SOUP



Thai Tofu Soup image

This Thai tofu recipe recipe was a hit with my husband and children - who I didn't expect to eat such an exotic soup. I added chicken pieces to the kids' bowls.

Provided by Danielle Mcmullen-Dubé

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 onion, chopped
2 tablespoons Thai red curry paste
1 tablespoon grated ginger
1 tablespoon grated garlic
1 (32 fluid ounce) container vegetable broth
1 (14 ounce) can coconut milk
1 tablespoon white sugar
1 (12 ounce) package extra-firm tofu, cut into small cubes
4 ounces broccoli, chopped into bite-sized pieces
4 ounces cauliflower florets, cut into bite-sized pieces
4 ounces mushrooms, cut into bite-size pieces
1 pinch salt and ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.
  • Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.

Nutrition Facts : Calories 385 calories, Carbohydrate 21.4 g, Fat 30 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 19.6 g, Sodium 682.9 mg, Sugar 9.9 g

THAI VEGETABLE TOFU SOUP



Thai Vegetable Tofu Soup image

Make and share this Thai Vegetable Tofu Soup recipe from Food.com.

Provided by turtledove

Categories     Soy/Tofu

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -5 garlic cloves, minced
1 teaspoon vegetable oil
8 cups vegetable broth, hot
2 tablespoons soy sauce
1 (14 ounce) package firm tofu, cubed
4 cups chopped vegetables (I used green onions, broccoli, carrots, snowpeas, cabbage and baby bellas)
chopped fresh cilantro
fresh cracked pepper
hot sauce (optional)

Steps:

  • In a deep saucepan heat vegetable oil and sautee garlic until golden brown.
  • Add soy sauce and let it bubble and sizzle before adding the vegetable broth.
  • Bring to a boil.
  • Turn down heat and add the remaining ingredients.
  • Simmer for 5 minutes.
  • I like my vegetables crunchy.

Nutrition Facts : Calories 89.3, Fat 5.3, SaturatedFat 1, Sodium 515.2, Carbohydrate 3.2, Fiber 1, Sugar 0.8, Protein 9.3

THAI RED CURRY TOFU SOUP



Thai Red Curry Tofu Soup image

This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.

Provided by rayfab

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

1 (14 ounce) can coconut milk
2 cups vegetable broth
1 (1 inch) piece galangal
2 stalks lemon grass, bruised and chopped
5 kaffir lime leaves, torn
½ teaspoon Thai red curry paste
1 (12 ounce) package extra firm tofu, drained and cubed
½ cup stemmed and sliced shiitake mushrooms
½ cup sliced button mushrooms
2 tablespoons fresh lime juice
2 ½ tablespoons brown sugar
⅛ teaspoon turmeric powder
4 ounces dry rice stick noodles
½ teaspoon crushed red pepper flakes

Steps:

  • Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
  • Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 43.7 g, Fat 25.7 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 19.2 g, Sodium 268.9 mg, Sugar 10.7 g

KANG JYD TAOHU (THAI TOFU SOUP)



Kang Jyd Taohu (Thai Tofu Soup) image

This recipe is not vegetarian. This recipe is from the kitchen of a local Thai restaurant near my home town.

Provided by Member 610488

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

7 ounces ground lean pork
1 garlic clove, minced
1/2 teaspoon salt
6 cups chicken stock
1 lb firm tofu, cubed
1 cup bok choy, thinly sliced
1 tablespoon nam pla
1/2 teaspoon sugar
1/4 teaspoon white pepper
1 green onion, sliced (garnish)
2 tablespoons fresh cilantro leaves, minced (garnish)

Steps:

  • Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
  • Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
  • Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
  • Serve hot, garnished with the green onions and cilantro leaves.

BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS



Brothy Thai Curry With Silken Tofu and Herbs image

A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.

Provided by Yewande Komolafe

Categories     weeknight, soups and stews, main course

Time 30m

Yield 6 servings

Number Of Ingredients 15

2 (14-ounce) packages silken tofu, drained
2 tablespoons neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13.5-ounce) can full-fat coconut milk
Salt
1/4 cup soy sauce
Freshly ground black pepper
1 1/2 cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing

Steps:

  • Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
  • Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
  • Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
  • While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
  • Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.

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