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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.
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Course: Appetizer, Main Course, Soup
Cuisine: Fusion, Thai
Keyword: cilantro, fish sauce, soup, tofu
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

  • 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.
  • While the tofu is pressing, add the cilantro, garlic, lime juice, sugar, fish sauce and chilies to a small blender and blend until smooth.
  • When the mixture is done blending, pour in 2/3 cup of boiling water and stir to combine.
  • 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.
  • Add the tofu to a bowl and pour the broth over it. Sprinkle with sesame seeds and any extra cilantro and serve!