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–+ servings

Crispy Tofu & Cilantro Soup

This soup doesn't use a stock pot, but is still packed with flavor. It's spicy, citrusy, tangy and when you pour it over crispy tofu, it turns into something comforting and amazing.
Servings: 2 servings

Ingredients

  • 15 ounces extra firm tofu, drained and pressed
  • 2 tbsp sunflower oil
  • 1 handful cilantro
  • 4 large garlic cloves
  • 1 large lime, for juicing
  • 2 tbsp granulated sugar
  • 1/4 cup fish sauce
  • 4 thai chilies, seeds removed, you can also use 1 small jalapeno
  • 2/3 cup boiling water
  • 1 tbsp black sesame seeds, optional for topping

Instructions 

  1. Cut the tofu into triangles, about 1' thick. Place them on a baking sheet between paper towels. Place another baking sheet on top and put something heavy on top of the tofu. This will press all the moisture out.
  2. While the tofu is pressing, add the cilantro, garlic, lime juice, sugar, fish sauce and chilies to a small blender and blend until smooth.
  3. When the mixture is done blending, pour in 2/3 cup of boiling water and stir to combine.
  4. Set a skillet to medium heat, add the sunflower oil to the skillet and sear the tofu for 3-4 minutes on each side, or until it is golden brown and crispy.
  5. Add the tofu to a bowl and pour the broth over it. Sprinkle with sesame seeds and any extra cilantro and serve!