Spicy Tofu Soup
Warm up your taste buds with this Spicy Tofu Soup, a bold and nourishing bowl of comfort that’s perfect for chilly days or when you’re craving something vibrant and wholesome. Packed with silky firm tofu, crisp carrots, and tender spinach, this soup is infused with the aromatic flavors of garlic, ginger, and a fiery red chili paste like Sambal Oelek or Gochujang. A splash of lime juice and a sprinkle of fresh cilantro bring a zesty finish to every spoonful. Made with a rich vegetable broth and seasoned with soy sauce and sesame oil, this quick and easy recipe comes together in just 35 minutes, making it ideal for a fast yet satisfying weeknight meal. Whether you’re looking for a vegan dinner option or simply love a spicy kick, this soup delivers on flavor and nutrition. Perfect for serving with crusty bread or over steamed rice, it’s guaranteed to delight everyone at the table!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 4 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons red chili paste (Sambal Oelek or Gochujang)
- 3 stalks green onions
- 1 medium carrot
- 2 cups spinach
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro
- 1 medium lime
Instructions
Begin by draining and pressing the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and set aside.
Peel and finely chop the garlic cloves. Peel and grate the ginger. Thinly slice the green onions, keeping the white and green parts separate. Peel and julienne the carrot.
In a large pot, heat the sesame oil over medium heat. Add the finely chopped garlic, grated ginger, and the white parts of the sliced green onions. Sauté for 1-2 minutes until fragrant.
Add the red chili paste to the pot and stir to coat the aromatics evenly. Cook for another minute to allow the paste to meld with the other flavors.
Pour in the vegetable broth, soy sauce, and add the cubed tofu. Stir gently and bring the mixture to a gentle simmer.
Add the sliced carrot and let the soup simmer for about 10 minutes, allowing the flavors to develop and the carrots to soften slightly.
Stir in the spinach and let it wilt in the soup for about 1-2 minutes.
Season the soup with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to taste.
Remove the pot from heat. Squeeze in the juice of one lime and stir to combine.
Ladle the soup into bowls. Garnish each serving with the green parts of the sliced onions and freshly chopped cilantro.
Serve hot and enjoy your spicy tofu soup!
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6072 mg | 264% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 28.2 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3327 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
