Red Meat Allergy Friendly Gluten Free Tofu Ginger Rice Noodle Soup

Total time45 min

Prep time20 min

Cook time25 min

Red Meat Allergy Friendly Gluten Free Tofu Ginger Rice Noodle Soup

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Ingredients

4 servings

For the tofu

14 oz firm tofu, drained and pressed
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
2 tbsp neutral oil (such as avocado oil or canola oil), divided
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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