I know! It’s tofu! My sworn enemy for so long.
It’s not the first time I’ve had a tofu recipe on the blog (that would be this smoky barbecue kebabs one), but if you’ve been around for a while, you’ll know I’m not much of a fan. Too white, too wobbly, too tofu-tasting. I have a habit of looking at vegetarian food through a carnivore’s eyes and a lot of the staples just do not seem palatable. I’ve had much success with other things, but tofu and I have been at a stalemate. A couple of victories, a lot of fails.
But oh are tofu and asian flavours just not a match made in heaven or what? I think with enough marinade you can make tofu work (but there will be people who will just never be swayed) and dare I say it – even delicious. I’ve got a couple of favourite tofu recipes, and this one is my brand-new one.
The secret? Hoisin sauce!
It’s not something I’ve ever really used before, but boy was it that one unique thing that made this soup great.
I’m sorry I doubted you, Hoisin. I shan’t any more.
As always, I’m keen to hear of other tofu successes – please send me in the right direction if you know of any!
Hoisin tofu soup and rice
Print recipe
Ingredients
- 200g medium-firm tofu
- 1/2 cup hoisin sauce
- 4 tablespoons soy sauce
- 2 cloves garlic, crushed
- 1 piece ginger (about thumb-size), grated fine
- 5 drops sesame oil
- 1 tablespoon palm sugar
- 500ml stock
- 500ml water
- 1 Small onion, diced
- 1 Small carrot, diced
- 1 cup mushrooms, sliced
- 1/2 Small capsicum/red pepper, diced
- 1/2 Small head of broccoli, cut into florets
- 2 cups cooked rice, to serve
- 1 handful each chives and coriander, to serve
Directions
| Step 1 | |
| Dice your tofu into whatever size you like. I like... dice. heh. Put in a flat glass dish with half the hoisin sauce, soy sauce, ginger, palm sugar and one clove of garlic. Add a couple of drops of sesame oil and stir to combine. Leave to marinate however long you want - overnight is always best. | |
| Step 2 | |
| Heat a large frying pan over medium-high heat and add a little oil. Fry the tofu cubes until cooked through and beginning to brown. Set aside. | |
| Step 3 | |
| In a pot over medium-high heat, add a little oil and fry the onion, other garlic clove and remaining ginger until onion is translucent. | |
| Step 4 | |
| Add stock and water, and remaining hoisin sauce, soy sauce, palm sugar and sesame oil (and a squirt of lime, if you so desire). I also add the remaining marinade. Heat until boiling then turn down to a simmer. Simmer as long as you like for the flavours to meld. | |
| Step 5 | |
| Five minutes before serving, add carrot, capsicum, broccoli, mushrooms and cooked tofu. Check for seasoning, it will probably need salt, depending on your taste. Add some rice to serving bowls and ladle soup over. Top with chopped chives and coriander. | |
Lizzie B says
May 13, 2013 at 10:54 amI’m okay with tofu but can’t get my head (or more accurately, my taste buds!) around tempeh. It’s been awhile since I last tried it, so maybe I should follow your lead and give it a go – I might be pleasantly surprised!
Veggie Mama says
May 14, 2013 at 9:55 amOhh I was the same. I made a good temeh try here: http://theveggiemama.com/2012/02/super-food-everyday-maple-glazed/
And I’ve got another stir-fry with kale that was good… and then I never ate tempeh again! I should though, it’s super-healthy.
Lisa Mckenzie says
May 13, 2013 at 2:29 pmI actually like tofu as it takes on the flavours of the sauce of whatever you are making ,I think it has got a bad rap because it used to be one of the faves of the old fashioned veggies ,the hippy happy 70s version 🙂 I am glad you have tried it again and you like it cause you need the protein especially when you are feeding another human being.Thanks for sharing your recipes xx
Veggie Mama says
May 14, 2013 at 9:55 amOh yes I agree – I’ve got cookbooks from the 70s and the pictures are disgusting! But it’s not too bad x
Christie Connelly says
May 13, 2013 at 5:29 pmI’m the opposite, as I loooove tofu! I like the sound of the rice in the bottom of the bowl – have not tried that before, I’m more of a rice noodle kinda gal.
Veggie Mama says
May 14, 2013 at 9:56 amI’m not a big rice noodle fan. I used to eat chicken soup with rice like this, so am always shoving it in broths!
Katie Rainbird says
May 13, 2013 at 6:17 pmI could dig this. I prefer tofu crispy in a stir fry & there’s a Vietnamese place we love to go to that does a mean salt’n’pepper tofu all battered & fried. But tofu burgers etc make me do a frowny face!
Veggie Mama says
May 14, 2013 at 9:56 amI had a tofu burger in NYC that nearly made me cry. Yuck. But I’ll eat deep-fried anything, including tofu!
MotherDownUnder says
May 13, 2013 at 8:05 pmI freaking love hoisin sauce.
I will be making this for sure.
Toddler C loves miso soup…so perhaps he might eat this soup as well…dare I hope that a carrot or a piece of broccoli might accidentally be consumed?
Veggie Mama says
May 14, 2013 at 9:57 ammaybe if you cut ’em little enough!
Diane says
May 13, 2013 at 10:40 pmTofu has always been my friend and I’m a meat eater… so glad to hear that you are warming up to it… it is super versitale.
Veggie Mama says
May 14, 2013 at 9:57 amI just rarely buy it, so I rarely experiment – but when I do, it’s pretty cool. And sometimes it’s horrific!
Lisa @ Greek Vegetarian says
May 20, 2013 at 2:27 pmTofu for me really needs to be firm. Really firm. No wobblies at all. And after trying every brand on the shelves I’ve found that good quality organic is the best – seems to have the least amount of bean-curdy flavour and as others have said, takes on what ever flavours you cook it with. I find hoisin really strong, but love my tofu stir-fries with some light soy, honey and sesame oil.
Veggie Mama says
May 20, 2013 at 3:00 pmI’m so frightened of sesame oil, I find that too strong and too awful, haha. I don’t mind some silken tofu in some things, as I think that has less of a tofu flavour than the firm stuff. It just depends on the brand, I’m still on the hunt for the best one! I like different brands for different recipes.
I like that tofu takes on the flavours of what you cook it with, but I still can always taste the tofuness underneath all the other bits. You cant cut tofu cubes small enough to satisfy me!
Connie Hare says
May 29, 2013 at 11:49 pmI must admit, although I love tofu and am aware of its health benefits, I have stopped eating it or cooking it for my husband due to the slightly shady soy phytoestrogen issue. SO much conflicting research out there – I have decided to err on the side of caution and just eliminate it altogether.
Veggie Mama says
May 30, 2013 at 9:48 amYeah, I’ve read all that too. So I consulted a nutritionist who is very researched, and is never swayed by the scare tactics and panic merchants. She advised its fine in moderation, so I’m happy to eat it on occasion!
Connie Hare says
May 30, 2013 at 6:35 pmThat is very heartening to know, thanks! I really do miss it, actually! BTW, I stumbled upon your blog a few months ago and I love love love it! Your writing style is very endearing without being at all cloying and your approach to food, kids and life is simple yet wise. Perfect. Keep up the great work! 🙂
Veggie Mama says
May 31, 2013 at 8:12 amGoodness, talk about totally make my day! What a rad comment! How kind of you to let me know x