Tom Yum Tofu
AuthorMabDifficultyBeginnerIn a large pot, bring the vegetable broth to a boil then add the Tom yum paste, and rice noodles and simmer over medium heat for 3-5 minutes until the noodles soften but do not cook all the way through. Add the coconut milk and set aside.
In a large frying pan, heat the oil the add the cubed tofu, soy sauce, and mirin and fry for 5-6 minutes until the tofu get a small amount of color on all sides. Remove the tofu from the pan and set aside.
In the fry pan add the mushrooms, carrots, and other vegetables and saute for 5-8 minutes until tender adding additional oil if needed.
Add the tofu, vegetables, sugar, lime juice, salt, and any additional fresh garnish you would like to broth and noodles then divide between bowls evenly and serve piping hot.
Ingredients
Directions
In a large pot, bring the vegetable broth to a boil then add the Tom yum paste, and rice noodles and simmer over medium heat for 3-5 minutes until the noodles soften but do not cook all the way through. Add the coconut milk and set aside.
In a large frying pan, heat the oil the add the cubed tofu, soy sauce, and mirin and fry for 5-6 minutes until the tofu get a small amount of color on all sides. Remove the tofu from the pan and set aside.
In the fry pan add the mushrooms, carrots, and other vegetables and saute for 5-8 minutes until tender adding additional oil if needed.
Add the tofu, vegetables, sugar, lime juice, salt, and any additional fresh garnish you would like to broth and noodles then divide between bowls evenly and serve piping hot.