Vegan Hot and Sour Tofu

This bold, steaming bowl delivers everything you want from a classic hot and sour soup — deep umami, punchy vinegar heat, and that satisfying silky thickness — without a single animal product in sight. Two kinds of mushrooms do the heavy lifting here: chewy rehydrated wood ear mushrooms and tender sliced shiitakes that soak up the savory broth beautifully. Silken tofu adds soft, pillowy cubes that hold their shape just enough to give every spoonful some substance. The cornstarch slurry is the secret to that glossy, restaurant-style consistency that coats the back of a spoon and makes the whole thing feel luxurious rather than light. Tamari keeps the soy flavor deep and rich, while rice vinegar and chili garlic sauce let you dial the tang and heat exactly where you want them. A finishing drizzle of toasted sesame oil right before serving pulls everything together with a nutty, aromatic note that makes the kitchen smell incredible. This one serves four and comes together in well under an hour, making it a genuinely weeknight-friendly bowl that punches way above its weight.

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