Tom Yum Tofu
Lemongrass, galangal, kaffir lime, chile and tofu.
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A teaspoon of miso steps in for fish sauce here - it gives the broth that meaty, fermented depth that makes tom yum taste like tom yum, not just sour soup.
Ingredients
Everything below makes 4 servings.
- 14 ozextra-firm tofupressed 10 min, cubed
- 6 cupsvegetable broth
- 2lemongrass stalksmashed, cut into 2-inch pieces
- 6 slicesgalangal (or ginger)1/4-inch coins
- 5kaffir lime leavestorn
- 4thai bird chilessmashed
- 2 tbspvegan nam prik pao (Thai chile paste)
- 2 mediumshallotsmashed
- 2roma tomatowedged
- 8 ozoyster or straw mushroomshalved
- 2 tbspsoy sauce
- 1 tspwhite miso
- 3 tbspfresh lime juice
- ¼ cupfresh cilantrochopped
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 200calories
- 16gprotein
- 14gcarbs
- 10gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Press tofu 10 min between two plates with a weight on top; cube.
- Smash and cut lemongrass; slice galangal.
- Tear kaffir lime leaves. Smash chiles and shallots. Wedge tomatoes; halve mushrooms. Juice limes. Chop cilantro.
Aromatic broth
Combine vegetable broth, lemongrass, galangal, kaffir lime leaves, shallots, and chiles in the pot. Bring to simmer; cook 10 min.
10 min · hands offChile paste and miso
Whisk in nam prik pao and miso until dissolved. Add tomato and mushrooms; simmer 3 min.
3 min · hands onTofu in
Add tofu cubes; simmer 4 min - gently, you don't want them to crumble.
4 min · hands offFinish off heat
Off heat, stir in soy sauce and lime juice - never add lime over heat. Taste - sharp and salty and sour and hot. Ladle into bowls; top with cilantro.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Double mushroom amount; skip tofu.
Cook rice separately; ladle soup over. Adds about 25 minutes.
Check label - some chile pastes contain wheat. Check label - many misos include barley or wheat; choose a certified GF miso.
What keeps
Broth is better day 2. Tofu holds well.
Strain the lemongrass/galangal/lime leaves before storing so the broth doesn't go bitter.
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