Anti Inflammatory Gluten Free Tofu Ginger Rice Noodle Soup
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu, drained and pressed
- 2 tbsp neutral oil (such as avocado or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ¼ tsp salt
- ¼ tsp black pepper
For the broth
- 1 tbsp neutral oil
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 2-inch piece fresh ginger, peeled and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tsp sesame oil
- 6 cups chicken broth or vegetable broth
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce or sambal oelek (optional)
For the noodles
- 8 oz flat rice noodles (about 6mm wide)
- 2 cups baby bok choy, halved lengthwise
For serving
- scallion dark green tops, thinly sliced
- 1 tsp sesame seeds (optional)
- lime wedges (optional)
Instructions
- 1
Cut the pressed tofu into 3/4-inch cubes and pat thoroughly dry with paper towels. Season all over with 1/4 tsp salt and 1/4 tsp black pepper.
- 2
Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer to a plate and set aside.
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