Fried Tofu Soup

This quick and comforting Fried Tofu Soup combines the rich sweetness of kecap manis with the earthy depth of stir-fried tofu and fresh vegetables. The dish features tender carrots and crisp cabbage simmered in a fragrant garlic and chili broth, creating a perfect balance of textures and flavors. It is an ideal weeknight meal that comes together in under 30 minutes, offering a warm, satisfying bowl that is both vegan-friendly and packed with nutrients. The caramelized notes from the sweet soy sauce add a unique twist to traditional clear soups, making it a delightful option for cold days or when you crave something hearty yet light.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 107.8

Dietary: Vegan, Vegetarian

Description

This quick and comforting Fried Tofu Soup combines the rich sweetness of kecap manis with the earthy depth of stir-fried tofu and fresh vegetables. The dish features tender carrots and crisp cabbage simmered in a fragrant garlic and chili broth, creating a perfect balance of textures and flavors. It is an ideal weeknight meal that comes together in under 30 minutes, offering a warm, satisfying bowl that is both vegan-friendly and packed with nutrients. The caramelized notes from the sweet soy sauce add a unique twist to traditional clear soups, making it a delightful option for cold days or when you crave something hearty yet light.

Ingredients

1 block firm tofu, pressed and cubed
1 carrot, thinly sliced
2 tablespoons kecap manis
1 cup vegetable broth
1 cup napa cabbage, chopped
1 garlic clove, minced
1 red chili, sliced
1/4 cup unsalted cashews, for serving
1/4 cup light soy sauce
1 tablespoon cooking oil

Directions

1
Heat a wok or large skillet over medium-high heat and add the cooking oil.
2
Add the cubed tofu to the wok and fry for 5 minutes, turning occasionally, until golden brown on all sides.
3
Remove the tofu from the wok and set aside on a plate.
4
Reduce heat to medium and add the minced garlic and sliced chili to the same wok.
5
Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
6
Add the thinly sliced carrots and chopped cabbage to the wok.
7
Stir-fry for 2 minutes until the vegetables begin to wilt and carrots are slightly tender.
8
Pour in the vegetable broth and light soy sauce, scraping up any browned bits from the bottom of the wok.
9
Bring the liquid to a simmer and cook for 3 minutes to allow flavors to meld.
10
Stir in the kecap manis and return the fried tofu to the wok.
11
Simmer for 1 more minute until everything is heated through.
12
Ladle the soup into bowls and garnish with crushed unsalted cashews before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 107.8kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 27.8mg2%
Total Carbohydrate 23.4g8%
Dietary Fiber 4.5g18%
Sugars 2.9g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crunch, toast the cashews in a dry pan for 2 minutes before crushing them as a garnish.

If you prefer a spicier kick, add an extra chili or a dash of chili flakes during the stir-fry step.

This soup is best served immediately but can be stored in the refrigerator for up to 2 days. Reheat gently on the stove.

You can substitute tofu with tempeh or extra vegetables like bok choy for variety.

Keywords: tofu soup, fried tofu, kecap manis, indonesian soup, vegan soup, quick dinner, wok soup, garlic chili, cabbage soup, carrot soup, sweet soy sauce, cashew garnish, asian cuisine, healthy soup, plant based, comfort food, stir fry soup

Read it online: https://www.chefs-mate.com/recipe/fried-tofu-soup-3/