Anti Inflammatory Vegan Hot and Sour Tofu
Total time55 min
Prep time20 min
Cook time20 min
4.5(22)
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Learn more →Ingredients
4 servings
For the soup
- ½ oz (about ½ cup loosely packed) dried wood ear mushrooms
- 6 cups vegetable broth
- 1 can (8 oz) bamboo shoots, drained and cut into thin matchsticks
- 4 oz shiitake mushrooms, stems removed, caps thinly sliced
- 14 oz silken tofu, cut into ½-inch cubes
- 3 tbsp tamari
- ¼ cup rice vinegar
- 1 tbsp chili garlic sauce
- 1 tsp toasted sesame oil
- ½ tsp white pepper
- ¼ tsp ground ginger
For the slurry
- 3 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 3 tbsp cold water
For serving
- 3 green onions (green tops only), thinly sliced
- 1 tsp chili oil (optional)
Instructions
- 1
Place the dried wood ear mushrooms in a small bowl and cover with boiling water. Let soak for 15 minutes, until softened and pliable. Drain, rinse, and slice into thin strips, discarding any tough knobby centers.
- 2
In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain. Set aside.
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