Crispy Tofu Noodle Soup

Crispy Tofu Noodle Soup

from realsimple.com

This vegan, tofu and rice noodle soup recipe is proof that plant-based recipes can be as flavorful, if not more so, than meat-based ones.

Ingredients

  • 7 ounces extra-firm tofu, drained, pressed to dry, and cut into 1-in. pieces
  • .25 cup tamari or low-sodium soy sauce, divided
  • 6 scallions
  • 3 tablespoons toasted sesame oil, divided
  • 6 cloves garlic, finely chopped
  • 1 2-in. piece fresh ginger, finely chopped (2 Tbsp.)
  • 8 cups low-sodium vegetable broth
  • 4 whole star anise
  • 6 ounces rice vermicelli noodles
  • 4 cups stemmed, chopped Swiss chard (from 1 bunch)
  • Chili crisp, sriracha, orsambal oelek, for serving

Directions

  1. 1

    Toss tofu with 2 tablespoons tamari in a shallow bowl. Cut dark green parts from scallions; reserve. Thinly slice light green and white parts of scallions.

  2. 2

    Heat 2 tablespoons oil in a large pot over medium-high. Add light green and white parts of scallions, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, star anise, and remaining 2 table-spoons tamari; bring to a boil. Reduce heat to medium. Cover and simmer for 10 minutes.

  3. 3

    Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high. Drain tofu, discarding any remaining liquid. Add tofu to skillet; cook, turning occasionally, until browned and crisp, about 3 minutes. Transfer to a plate lined with paper towels.

  4. 4

    Discard star anise from soup. Increase heat to medium-high. Add rice noodles and chard; cook, stirring occasionally, until noodles are tender, about 4 minutes. Meanwhile, thinly slice reserved dark green parts of scallions. Serve soup topped with crispy tofu and dark green scallion parts. Serve with chili sauce.