Still Agnostic About Tofu?

Try it in soup

Photo: Burcu Avsar & Zach DeSart

Over the years, tofu converts have told me that soup was their gateway preparation.

And it’s no wonder: All the things you think you don’t like about bean curd — its blandness and spongy texture — can be advantageous in a flavorful bubbling brew.

In this soup, tofu is a main ingredient, but fear not. Because tofu soaks up seasonings, it’s perfect for adding heft and texture to soup without changing the flavor much. Here, tofu is paired with kimchi, a key component of many Korean soups.

Kimchi Soup With Tofu

Makes: 4 servings
Time: 25 minutes

Ingredients

• 2 tablespoons good-quality vegetable oil
• 1 tablespoon sesame oil
• 1½ cups kimchi
• 1 tablespoon rice vinegar, plus more to taste
• 1 tablespoon soy sauce, plus more to taste
• ½ cup short-grain white rice
• 12 ounces soft silken tofu, drained
• Pepper
• ½ cup chopped scallions for garnish

Instructions

1. Put the vegetable and sesame oils in a large pot over medium heat. When hot…