Recipe: Tom Yum Tofu

This is absolutely the opposite of authentic Thai food but I was able to find some really great tom yum soup base. I would tell you the brand but it’s literally only in Thai on the label and unfortunately I don’t read Thai. However, you can use whatever ready tom yum soup base you’re able to find though they do all taste different. This comes together pretty quickly and would be great with lots of extra vegetables especially corn or bamboo shoots and greens of any type.

Tom Yum Tofu

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients
 800 ml vegetable broth
 5 tsp tom yum paste
 150 ml coconut milk
 2 tbsp soy sauce
 200 g firm tofu, cubed
 2 tbsp vegetable oil
 1 tsp mirin
 150 g mushrooms
 2 carrots, julianned
 2 tsp brown sugar
 250 g rice noodles
 salt, cilantro, lime, chopped chilies, etc. for garnish

Directions
1

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.

2

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.

3

In the fry pan add the mushrooms, carrots, and other vegetables and saute for 5-8 minutes until tender adding additional oil if needed.

4

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.

Adapted from <a href="https://thefeedfeed.com/naturallyzuzu/tom-yum-hot-sour-tofu-noodle-soup">The Feed Feed</a>

Ingredients

Ingredients
 800 ml vegetable broth
 5 tsp tom yum paste
 150 ml coconut milk
 2 tbsp soy sauce
 200 g firm tofu, cubed
 2 tbsp vegetable oil
 1 tsp mirin
 150 g mushrooms
 2 carrots, julianned
 2 tsp brown sugar
 250 g rice noodles
 salt, cilantro, lime, chopped chilies, etc. for garnish

Directions

Directions
1

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.

2

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.

3

In the fry pan add the mushrooms, carrots, and other vegetables and saute for 5-8 minutes until tender adding additional oil if needed.

4

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.

Tom Yum Tofu

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