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Crispy Tofu in Shiitake Broth

Crispy Tofu in Shiitake Broth

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Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.


  • ¼ cup plus 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon light brown sugar
  • 1 12-ounce package firm tofu, drained
  • 12 shiitake mushrooms, rinsed, patted dry
  • 2 4x3-inch pieces dried kombu
  • 1 3-inch piece ginger, peeled, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 baby bok choy (about 12 ounces total), halved lengthwise
  • 2 medium carrots, peeled, thinly sliced into rounds
  • 1 small radish, trimmed, thinly sliced into rounds
  • Toasted sesame oil (for serving)

Recipe Preparation

  • Stir ¼ cup soy sauce and brown sugar in a medium bowl. Cut tofu into ½"-thick slabs and then into squares. Pat dry with paper towels. Add tofu and toss to coat. Let sit, tossing occasionally, 20 minutes.

  • Meanwhile, remove green tops from scallions and very thinly slice; set aside. Coarsely chop white parts and place in a medium pot. Add mushrooms, kombu, ginger, garlic, and 8 cups water and bring to a simmer over medium-high. Reduce heat to low and cook 10 minutes. Remove from heat; discard kombu. Let dashi sit 20 minutes (this will coax more flavor from aromatics), then fish out and discard scallions, mushrooms, ginger, and garlic.

  • Heat vegetable oil in a large skillet, preferably nonstick, over medium-high. Cook tofu, working in batches if needed, until golden brown and crisp around edges, about 3 minutes per side. Transfer to paper towels to drain; season with salt.

  • While tofu is cooking, bring dashi to a boil. Add bok choy and carrots and cook until tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce; taste and season with more salt if needed.

  • Ladle soup into bowls and add tofu, radishes, and reserved scallion tops; drizzle with sesame oil.

  • Do Ahead: Dashi can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Reviews SectionFISH IT´S NOT INCLUIDED ON THE INGREDIENTS LIST. HOW MANY ?I just made this and added a tablespoon of coconut cream to the broth for some extra flavor and a thicker texture, and I threw in some noodles at the end to make it into ramen. My favorite part was the tofu! I think I'll try making it spicy next time. :)AnonymousNew York07/28/20On the cover of the Feb 18 edition of Bon Appetit is this delectable soup soup. The recipe is easy to follow. I just want to know what are the round things with a red center. They are definitively not radishes.cascaderoverYakima03/11/18Made this broth in the middle of a snowstorm to warm up. I added extra ginger and garlic for health benefits-ginger is known to help with inflammation, digestion, cold/flu relief (because its a diaphoretic). Garlic too helps with the cold/flu healing, in addition, to containing strong antioxidants. I also added crushed peanuts and bean sprouts for a little texture. I was so happy with the way the recipe turned out! It was simple, and nourishing.VirginiaLeeMontreal 01/16/18Bok choy it’s not included in the ingredient list. How much of it should be used? One head?

Spicy Tofu Stir-fry

One of the fastest ways to get a satisfying dinner on the table is to make stir-fry. You can cook the protein, vegetables, and sauce all in one pan!

For this quick vegetarian version, I used cubes of extra-firm tofu lightly pan-fried to create a beautiful, crispy, golden crust. The inside remains soft and the contrasting texture is lovely! I finish it off with fresh, colorful vegetables like shiitake mushrooms, sugar snap peas, and chopped bell peppers.

A sweet and spicy orange sauce adds a burst of flavor that coats all of the ingredients. Meatless meals just got more exciting!

Green Curry Noodle Soup with Shiitake and Crispy Tofu

In Chinese culture, noodle has a rather wonderful meaning to life. Noodle represents ‘longevity’ and ‘long life’ (because long strand, long life! Mythically speaking!) therefore, we eat noodles at celebrations such as birthday, wedding and Chinese new year.

Since I was a little girl, noodle/noodle soup has been always a staple dish at home. It became one of my ultimate comfort foods, I can eat it at any given time of the day. Usually noodle soup base is light, broth-y like, but sometimes it can be rich and thick which unapologetically clings onto every strand of the noodles. Today’s recipe is a bit like the latter, the soba (buckwheat) noodles are coated with a spicy, coconut-y curry soup, so every slurp of the noodles means a full flavour enlightenment in the mouth. I love the texture of soba noodle (which is a popular type of noodle from Japan), long strand noodle in square shape, made with a mixture of buckwheat flour and wheat flour, with a slightly chewy texture and nutty flavour. (There is also soba made with 100% buckwheat but it is very hard to find one with the same texture) But any noodles will go very well with this soup, so feel free to substitute the one you like, I think udon or wide flat rice noodle will do well here.

Vegan dashi stock is something you want to have in your kitchen if you are into vegan cooking. It adds satisfying umami to any dishes you make: soup, stir-fry, stew you name it. It is easy to make with only two ingredients: Kombu seaweed and dried shiitake mushroom (both can be found in Asian market). Steep 1 piece of kombu (5cmx4cm, doesn’t have to be precise), 3-4 dried shiitake mushrooms (the more mushroom, the stronger the flavour) in 1L of warm filtered water for at least 30 minutes. Any left over stock can be kept in the fridge for 4-5 days (without the kombu) or freeze if desire. You can also omit the seaweed if you are not a fan.

If you love coriander like I do, just before blending the soup, add a small handful of coriander leaves to the soup and then blend, it will add extra flavour and freshness to the soup.

If you want to reduce the cooking time and procedures, you can skip the baking (tofu) and cooking the mushroom in the pan. You can simply add the cubed tofu and mushroom into the soup with the noodle. But of course, if you spend a bit more times to follow through with the recipe, you get extra flavours for the whole dish.


  • 2 shallots (or 1 onion), peeled and roughly chopped
  • 1 small fennel, chopped
  • 1 (2cm) piece ginger, peeled and finely chopped
  • 2 sticks lemongrass, trim the top and remove the first layer, cut into 2-3 pieces and bruise them with a rolling pin or your knife
  • 1 small bunch of fresh coriander with roots, leaves picked, stem finely chopped and roots left whole
  • 1 (400ml) can coconut milk
  • 600ml vegan dashi, see note (or vegetable stock or water)
  • 1 heaped tsp. green curry paste, more if you want it spicier (shop-bought is totally fine)
  • 1/2 tsp. of coconut sugar (or brown sugar)
  • 3-4 dried shiitake slices (optional) (if you are making dashi too – see note, reuse the same shiitake is fine)
  • juice of 1/2 a lime (the other half for serving)
  • 1 tbsp tamari (plus more to taste)
  • 1 tsp. miso paste
  • salt and pepper
  • 1 block of firm tofu, around 400g
  • 1.5 tbsp. corn starch
  • 1 tbsp. vegetable oil
  • 1.5 tbsp. tamari (or soy sauce)
  • 200g Soba (buckwheat) noodle, or udon or rice noodles
  • 150g fresh shiitake mushroom, sliced or left whole if small
  • 150 g Edamame, blanched shortly and keep warm
  • Mangetout, sliced lengthwise (optional) (or any other leafy green, like Pak Choi)
  • toast sesame seeds (black & white) (optional)
  • Coriander leaves for garnish

For the crispy tofu: Preheat oven at 200 degrees celsius. Press out as much water as possible from the tofu with a clean tea towel, cut the tofu into cubes and toss them with tamari, oil and cornstarch. Lay them on a baking sheet lined with baking parchment, bake them for about 20-25 minutes or until golden brown and crispy on the outside. Set aside.

While the tofu is baking, warm a tablespoon of vegetable oil in a heavy-bottom sauce pan, sauté the shallot, fennel, ginger and lemongrass until softened. Add in coriander stems, roots and dried shiitake slices (if use), sauté for another minute until fragrant. Followed by green curry paste, pour in coconut milk, dashi stock and sugar. Stir until everything is well combined. Season with tamari and miso paste. Stir and let it simmer for about 15 minutes on medium low heat.

While the soup is simmering, cook soba noodle as per packaging instructions, except remove from heat 1 minute before the designated cooking time (finish off the cooking in the soup base itself at a later step), rinse with cold water and then drained, set aside.

Sauté the shiitake mushroom with some oil, tamari and ground black pepper on a pan until soften. Set aside.

Remove the soup from the heat, squeeze in the lime juice, have a taste of the soup and adjust the seasoning if needed. Discard the coriander roots and lemongrass. Pour the soup into a blender (handheld one works fine too), add coriander leaves (see note), puree until smooth.

Transfer the soup back into the same pot. Add extra dashi (or water) if you prefer a thinner broth. Have another taste again, adjust seasoning as needed.

Bring the soup back to simmer, add noodles and cook until warmed through. (If you are to skip the bake tofu and mushroom steps, it is time to cook the tofu and mushroom for a few minutes before adding the noodles.)

To assemble the noodle bowl: Ladle the soup and noodle into warm bowls, then topped with edamame, mangetout (or any greens) sautéed shiitake, crispy tofu and coriander leaves. Sprinkle with toasted sesame seeds and a squeeze of lime juice if fancy. Serve immediately.

Chinese noodles in vegetable broth with crispy tofu

Roughly chop all the vegetables and place them in a large saucepan over a medium to low heat.

Add the water, chopped parsley, garlic, bay leaf and seasoning and simmer for 40 minutes. Strain and discard the residual vegetables, then return the strained liquid to the saucepan and reduce over a high heat for 5 minutes.

Check seasoning and add the vinegar, to taste, mushrooms and edamame beans or mangetout and simmer for a few minutes until just cooked.

To make the crispy tofu:

Pat the tofu dry then slice and fry in hot oil until crisp and golden. Here are more ideas for using tofu.

Turn the noodles into four bowls. Ladle over the broth and top with the crisp tofu. Scatter with chopped spring onion and ginger and drizzle with soy and sesame oil, to taste.

Simmer a punnet of free-range chicken wings in the strained broth. When tender add any leftover vegetables and noodles. Flavour as above.

Per serving: 1755.9 kJ, 16 g protein, 19.3 g fat, 44.6 g carbs

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

You’ll notice that this tofu ramen recipe indicates to keep the broth and noodles separate, then place them into serving bowls together. This is important because as the noodles sit in the broth, they absorb it. You’ll find that if you store leftover noodles in the broth, they’ll soak up all the “juice” and all your tasty broth will be gone! When you store leftovers, make sure to place the noodles and broth in separate containers. You’ll thank us later!

Silken Tofu Dinner Recipes

From pasta dishes to vegan stakes classics to experimental dishes, silken tofu can be used in various innovative ways and as alternatives to dairy products in classic recipes.

While working with tofu can take a little while to get used to, it’s well worth it as a meat-free, protein-rich addition to meals and recipes.

There is some debate about the lifespan of cooked silken tofu.

We wouldn’t advise freezing silken tofu due to its high water content and unpredictability regarding water retention.

Creamy Tofu Garlic Mushroom Pasta –

If you’re looking to incorporate silken tofu into more substantial dinner meals, this creamy tofu garlic mushroom pasta recipe will give a whole new lease of life to tofu and your pasta sauces.

This mushroom pasta is creating a dairy-free, vegan alternative to cream or an alternative to the lengthy processing of cashew nut cream, tofu provides the texture of a pasta sauce while reducing the fat and calorie intake.

Tofu Bacon Carbonara

For another great take on a pasta classic featuring tofu bacon strips.

Nikita recreates carbonara using tofu to recreate those meat-like textures.

Her recipes are gluten-free and vegan and utilize nutritional yeast in fresh new ways.

Easy Vegan Tofu Lasagna.

Are you looking for a high-protein dinner? Utilizing garlic, mushrooms, onions, and spinach along with fresh herbs and spices, this is another excellent mid-week meal to bring the family or a group of friends together.

This recipe uses very traditional non-vegan lasagna ingredients that use silken tofu for texture are not an alternative to ricotta cheese.

Once again, tofu is proving its versatility as a protein. This recipe is high-protein, vegan, gluten-free, and dairy-free.

What more could you want?

Vegan Korean Silken Tofu Stew

as we’ve already explored in this article, Korean silken tofu stew typically features kimchi.

This recipe from something dish that does not contain any kimchi resulting in a less spicy, less tangy taste and texture.

The silken tofu is incorporated into the stew at the end of the cooking process.

To maximize the tofu structure within the soup, you can use red chili paste or miso paste to tailor the flavor to your personal preferences.

Silken Tofu with Broccoli and Soy Miso Dressing

For a refreshing take on a vegan stake. Try silken tofu with broccoli and soy miso dressing.

This soy miso dressing is a refreshing hot summer’s day appetizer, using Japanese rice vinegar, miso, soy sauce, and sesame oil, as well as fresh root ginger-garlic, onions, and broccoli.

500ml of mild flavoured cooking oil

2 ½ teaspoon of shitake or kombu dashi stock powder*

¼ cup of good quality Mirin (rice wine)

1 tablespoon of toasted white sesame seeds

1 tablespoon of dried chilli threads

1 tablespoon of chopped green spring onion

1 tablespoon of grated daikon or kohlrabi

*Dashi stock powder can be found at Asian specialty shops. You can use either shitake dashi, kombu dashi or a mixture of both - just make sure it is vegetarian. You can also make your own using dried shitake mushrooms.

Vegan Ramen Bowl with Crispy Tofu

With crispy tofu glazed in a thick hoisin sauce, loads of veggies and noodles, and rich, creamy broth, this simple vegan ramen recipe from Chloe Flavor will be sure to have you wanting seconds!

This post has been sponsored by Nasoya ® .

Last month I received a copy of Chloe Flavor, the latest cookbook from Chef Chloe Coscarelli, in collaboration with Nasoya (all the tofu recipes in her new cook book use Nasoya tofu).

As you well know, I’m not a vegetarian, but I have friends and family who are and we enjoy meatless recipes here from time-to-time, too.

When the cook book arrived, it came with a challenge: choose a recipe from Chloe Flavor that uses tofu to prepare and share.

I dig a good food challenge, particularly when it’s an ingredient or style with which I’m not as familiar. I also adore paging through actual cook books, reading the recipes and drooling over the photos.

Deciding on a recipe from Chloe Flavor wasn’t easy, I’ll tell you that—the variety and photographs are drool-worthy! The day I happened to perusing was a dreary, rainy one. I wanted comfort food, something warm and hearty.

Given that, it’s no surprise I settled on her Vegan Ramen Bowl.

The recipe starts by prepping the tofu, and in this case I went with Nasoya Organic Extra Firm Tofu because the tofu needs to withstand searing (to get that wonderful crispy exterior). Nasoya sent me this tofu press which helps get all the liquid out in a very easy-to-use manner.

I let it sit for an hour, but you can even prep it the night before and let it sit in the fridge until you’re ready to use it the next day. Time saver!

Once the tofu was prepped, I seared it in a hot pan with canola oil (and a dash of sesame oil) for a few minutes on each side until they got nice and golden.

The treat, however, was after the hoisin sauce was added—it got all bubbly and ended up glazing the crispy tofu in a magical way.

Once the tofu was done, I set it aside to rest while I prepped the broth and noodles. I loved the flexibility Chef Chloe narrates in the recipe with regards to noodles. She suggests everything from dried noodles in the ramen soup packages (yes, the kind we lived off in college) to gluten-free options you can find in the grocery store.

I went with Nasoya Pasta Zero Spaghetti because it sounded tasty and it happened to be right next to the tofu I picked up … very convenient.

All it took to prep the noodles was a little rinse in sink. Easy peasy.

The broth is savory blend of flavors built on sautéed shiitake mushrooms and baby bok choy, and then layered with curry powder, vegetable stock and coconut milk, followed by the noodles last. Each serving bowl was topped with diced green onions and a spoonful of the crispy tofu.

That hoisin sauce, amiright?

I’m SO excited to try other recipes from Chloe Flavor. This one far exceeded my expectations, not because it didn’t look or sound good, but because I’m such a fan of meat-based ramen and it’s hard to picture a vegetarian option (let alone vegan!) being so extremely satisfying.

You can find a copy of Chloe Flavor by visiting the Nasoya website, or by browsing Amazon, Barnes & Noble or Indiebound.

This post was sponsored by Nasoya.

Liza Hawkins

Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

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Slice the tofu into 1cm thick slices, chop the pak choi into halves and cut the limes into wedges. Roughly chop the coriander leaves.

Step 3 .

Heat your brilliant'broth through in a saucepan on very low heat

Step 4 .

Pop your noodles into a heatproof bowl and pour your boiling water over the top until they are just covered. Put a plate on top and leave for 8 minutes to soften, or according to packet instructions. Drain the water away and divide between your serving bowls.

Step 5 .

Heat up a saucepan over medium heat, then pour in a small glug of vegetable oil. Toss the tofu in the cornflour, then add to the pan and fry on both sides until crispy. Put to one side on kitchen paper to cool and soak up any excess oil.

Step 6 .

Brush the pak choi and mushrooms with sesame oil, then grill on a hot griddle pan until charred on each side - this should take about 3 minutes per side.

Step 7 .

Toast your sesame seeds on a dry saucepan until golden brown.

Step 8 .

Make your sweet and spicy sauce for the tofu. Grate the ginger and garlic into a bowl. Add in the tomato puree, maple syrup, chilli pepper, soy sauce and sesame oil, then give it a good mix. Add a splash of hot water to loosen the sauce if needed and coat your tofu.

Step 9 .

Build your noodle bowls by pouring the hot brilliant’broth over the noodles in four bowls. Stack with pak choi, crispy tofu and beansprouts. Garnish with lime wedges, coriander, and sesame seeds, and serve.

Golden Coconut Broth Bowls with Crispy Tofu

Golden coconut broth bowls are hearty and light at the same time. Served with quinoa, crispy tofu, broccoli, and herbs. Simple and tasty!

What to do when it’s kind of Spring-like during the day, but also chilly and damp into the evening? Make coconut broth bowls. It’s the soupier, steamier, and only slightly messier sibling of the all-pervasive grain bowl. I like to keep all the portions intact as I eat, but if you’re a compulsive mixer, this winds up looking like a thick, golden stew. Both great!

The recipe really hinges on the broth. Roasted crispy cubes of tofu and branches of broccoli are placed in a bowl, you pour that spicy, salty, rich (undeniably coconut-y), and flavourful broth in there, and then a scoop of quinoa (or whatever grain you like) is added for extra heartiness. Garnishes are only limited by your imagination, but I like sesame seeds, LOTS of green onions, lime juice squeezes, and chopped cilantro.

This would be a VERY meal prep-friendly recipe if you’re into that kind of thing. Make the broth and a batch of cooked grains on the weekend. Then, all you have to do is heat those prepped parts up, and make the tofu and any other veg you want to accompany the meal. While all that’s working, you can chop up your fresh components that will go on top. Fairly easy!

Hope you give this one a try if Spring is super chilly and grey where you live as well. This time period right when spring starts is always so full of hope, but peppered with firm reminders of the reality of season change in Ontario lol. One day it’s like summer and we’re enjoying a cool beverage outside (make mine a kombucha please), and the next day we’re contemplating whether we should put the heat back on while we’re shivering under heavy sweaters. It’s all a bit confusing and kind of an emotional roller coaster, but I promise you that tasty golden broth helps!

If you like the flavour profile of these coconut broth bowls, I bet you’ll also enjoy my crispy coconut tofu lettuce wraps, ginger sweet potato and coconut milk stew OR this lentil stew with coconut, spinach and lime. Sending love and wishes for Spring sunshine )

Watch the video: Baked Tofu with Broccoli and Shiitake Mushrooms (May 2022).